Tool

I have a cider — what does it interact with?

Set the properties rather than the name. 136 subjects and 14 mechanisms, grouped by which interactions engage rather than ranked by a score — because the evidence behind these is about direction, not magnitude.

This reasons from properties, not from products

Every mechanism here relates a sensory dimension of the drink to a property of the dish — acid against fat, tannin against protein, sweetness against capsaicin. That is what makes the reasoning portable: a reader who knows their cider is high in tannin and low in sweetness can work out how it will behave against a plate that appears in no list. The guide this is built from sets out each mechanism and what it rests on.

Start from a style, or set the properties yourself

Choosing a style fills in its recorded profile. Adjusting anything afterwards is the point — the mechanisms operate on properties and do not care what the drink is called.

Sweetness

Acidity

Tannin

Carbonation

Body

These are grouped, not ranked

Almost every mechanism recorded here is documented as a direction — acid clears fat, tannin binds protein, sugar suppresses capsaicin — with the magnitude explicitly not established. So this reports which interactions engage and how well each is grounded, and it does not compute a score. A number would be asserting exactly the thing the evidence declines to say.

Something works against it (22)

Shown first, and given the same weight as the rest, because knowing why a combination fails predicts more cases than knowing that one works — and because a pairing framework containing only its successes is not a framework.

Barbecue ribs
a sweet dish against less sweetness than the dish — The drink must be sweeter than the dish (measured effect)
After sweet adaptation a less-sweet drink reads as thin and sour. The perceptual mechanism is standard; how much sweeter is required is not established.
Instead: a drink at least as sweet as the dish.
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
Burnt ends
a sweet dish against less sweetness than the dish — The drink must be sweeter than the dish (measured effect)
After sweet adaptation a less-sweet drink reads as thin and sour. The perceptual mechanism is standard; how much sweeter is required is not established.
Instead: a drink at least as sweet as the dish.
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
Apple crumble
a sweet dish against less sweetness than the dish — The drink must be sweeter than the dish (measured effect)
After sweet adaptation a less-sweet drink reads as thin and sour. The perceptual mechanism is standard; how much sweeter is required is not established.
Instead: a drink at least as sweet as the dish.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Apple pie
a sweet dish against less sweetness than the dish — The drink must be sweeter than the dish (measured effect)
After sweet adaptation a less-sweet drink reads as thin and sour. The perceptual mechanism is standard; how much sweeter is required is not established.
Instead: a drink at least as sweet as the dish.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Apples
a sweet dish against less sweetness than the dish — The drink must be sweeter than the dish (measured effect)
After sweet adaptation a less-sweet drink reads as thin and sour. The perceptual mechanism is standard; how much sweeter is required is not established.
Instead: a drink at least as sweet as the dish.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Bakewell tart
a sweet dish against less sweetness than the dish — The drink must be sweeter than the dish (measured effect)
After sweet adaptation a less-sweet drink reads as thin and sour. The perceptual mechanism is standard; how much sweeter is required is not established.
Instead: a drink at least as sweet as the dish.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Beetroot
a sweet dish against less sweetness than the dish — The drink must be sweeter than the dish (measured effect)
After sweet adaptation a less-sweet drink reads as thin and sour. The perceptual mechanism is standard; how much sweeter is required is not established.
Instead: a drink at least as sweet as the dish.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Caramel
a sweet dish against less sweetness than the dish — The drink must be sweeter than the dish (measured effect)
After sweet adaptation a less-sweet drink reads as thin and sour. The perceptual mechanism is standard; how much sweeter is required is not established.
Instead: a drink at least as sweet as the dish.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Cheesecake
a sweet dish against less sweetness than the dish — The drink must be sweeter than the dish (measured effect)
After sweet adaptation a less-sweet drink reads as thin and sour. The perceptual mechanism is standard; how much sweeter is required is not established.
Instead: a drink at least as sweet as the dish.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Chutney
a sweet dish against less sweetness than the dish — The drink must be sweeter than the dish (measured effect)
After sweet adaptation a less-sweet drink reads as thin and sour. The perceptual mechanism is standard; how much sweeter is required is not established.
Instead: a drink at least as sweet as the dish.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Doughnuts
a sweet dish against less sweetness than the dish — The drink must be sweeter than the dish (measured effect)
After sweet adaptation a less-sweet drink reads as thin and sour. The perceptual mechanism is standard; how much sweeter is required is not established.
Instead: a drink at least as sweet as the dish.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Gingerbread
a sweet dish against less sweetness than the dish — The drink must be sweeter than the dish (measured effect)
After sweet adaptation a less-sweet drink reads as thin and sour. The perceptual mechanism is standard; how much sweeter is required is not established.
Instead: a drink at least as sweet as the dish.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Ice cream
a sweet dish against less sweetness than the dish — The drink must be sweeter than the dish (measured effect)
After sweet adaptation a less-sweet drink reads as thin and sour. The perceptual mechanism is standard; how much sweeter is required is not established.
Instead: a drink at least as sweet as the dish.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Milk chocolate
a sweet dish against less sweetness than the dish — The drink must be sweeter than the dish (measured effect)
After sweet adaptation a less-sweet drink reads as thin and sour. The perceptual mechanism is standard; how much sweeter is required is not established.
Instead: a drink at least as sweet as the dish.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Pear tart
a sweet dish against less sweetness than the dish — The drink must be sweeter than the dish (measured effect)
After sweet adaptation a less-sweet drink reads as thin and sour. The perceptual mechanism is standard; how much sweeter is required is not established.
Instead: a drink at least as sweet as the dish.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Pears
a sweet dish against less sweetness than the dish — The drink must be sweeter than the dish (measured effect)
After sweet adaptation a less-sweet drink reads as thin and sour. The perceptual mechanism is standard; how much sweeter is required is not established.
Instead: a drink at least as sweet as the dish.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Quince
a sweet dish against less sweetness than the dish — The drink must be sweeter than the dish (measured effect)
After sweet adaptation a less-sweet drink reads as thin and sour. The perceptual mechanism is standard; how much sweeter is required is not established.
Instead: a drink at least as sweet as the dish.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Roast root vegetables
a sweet dish against less sweetness than the dish — The drink must be sweeter than the dish (measured effect)
After sweet adaptation a less-sweet drink reads as thin and sour. The perceptual mechanism is standard; how much sweeter is required is not established.
Instead: a drink at least as sweet as the dish.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Roast squash
a sweet dish against less sweetness than the dish — The drink must be sweeter than the dish (measured effect)
After sweet adaptation a less-sweet drink reads as thin and sour. The perceptual mechanism is standard; how much sweeter is required is not established.
Instead: a drink at least as sweet as the dish.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Tarte Tatin
a sweet dish against less sweetness than the dish — The drink must be sweeter than the dish (measured effect)
After sweet adaptation a less-sweet drink reads as thin and sour. The perceptual mechanism is standard; how much sweeter is required is not established.
Instead: a drink at least as sweet as the dish.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Treacle tart
a sweet dish against less sweetness than the dish — The drink must be sweeter than the dish (measured effect)
After sweet adaptation a less-sweet drink reads as thin and sour. The perceptual mechanism is standard; how much sweeter is required is not established.
Instead: a drink at least as sweet as the dish.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Christmas pudding
a sweet dish against less sweetness than the dish — The drink must be sweeter than the dish (measured effect)
After sweet adaptation a less-sweet drink reads as thin and sour. The perceptual mechanism is standard; how much sweeter is required is not established.
Instead: a drink at least as sweet as the dish.

Several mechanisms engage (56)

More than one documented interaction is in play. That is a statement about how many mechanisms apply, not about how good the combination is: no evidence supports the second claim, so this tool does not make it.

Bacon
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Black pudding
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Burgers
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Ceviche
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Charcuterie
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Cheddar
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Chicken liver pâté
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Chorizo
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Comté
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Crab
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Crackling
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Cured fish
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Duck
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Faggots
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Fish and chips
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Fried chicken
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Gammon
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Grilled lamb
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Gruyère
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Guinea fowl
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Haddock
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Halloumi
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Ham
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Handkäse mit Musik
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Idiazábal
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Kebabs
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Lentil dishes
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Manchego
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Mussels
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Nut roast
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Ossau-Iraty
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Pepperoni pizza
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Pheasant
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Ploughman’s
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Pork belly
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Pork pie
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Pork sausages
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Prawns
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Pulled pork
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Rabbit
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Ramen
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Rillettes
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Roast chicken
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Roast goose
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Roast pork
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Roast turkey
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Salt cod
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Sardines
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Scallops
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Smoked chicken
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Smoked mackerel
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Smoked salmon
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Steak with chimichurri
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Terrine
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Tofu dishes
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Tripe
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.

One mechanism engages (46)

A single documented interaction. Often the most useful entries here, because the mechanism is doing all the work and is easy to reason from.

Aged cheddar
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
Anchovies
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
Cabrales
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
Cod
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
Kippers
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
Livarot
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
Roquefort
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
Smoked brisket
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
Stilton
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
Txuleta
- protein-rich with some tannin — Tannin binds protein (measured effect)
  Tannin binds protein in the food rather than in saliva, so the astringency reads as softer. Directly measurable, and characterised for apple procyanidins specifically.
Biryani
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Brie
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Caerphilly
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Camembert
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Cauliflower cheese
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Celeriac
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Cheshire
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Custard tart
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Falafel
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Feta
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Focaccia
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Goat’s cheese
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Gorgonzola
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Grilled vegetables
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Halloumi salad
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Harissa dishes
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Hot wings
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Lancashire
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Margherita pizza
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Mild Indian curry
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Mushroom dishes
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Neufchâtel
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Olives
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Oysters
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Pickles
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Pont-l’Évêque
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Pretzel
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Rye bread
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Sourdough bread
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Stinking Bishop
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Sushi
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Tacos
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Tagine
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Thai green curry
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
Wensleydale
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.
White pizza
- comparable weight with comparable body — Matching intensity (craft convention)
  Neither overwhelms the other. This is the rule practitioners agree on most and the one with the least direct evidence, which is worth knowing.

What this is not doing

It is not recommending anything. It reports which documented interactions engage between a set of properties and a dish, and names each one so the reasoning can be argued with. A match with no mechanism behind it is not shown at all, and there is no similarity fallback — “these are both quite intense” is not a reason.

It is not weighing evidence equally either. The mechanisms carry a grading, shown on every result: acid clearing a fat film and tannin binding protein have measured support in oral physiology, while intensity matching and contrast-versus-complement are craft conventions that organise thinking usefully and have very little controlled work behind them. The mechanisms in full, each with its own evidence note — including the one that failed when it was tested and is published with that result rather than quietly removed.

And it is not scoring. Until Mega Sprint 7 each firing rule carried a weight, the weights were summed, and results came back in score order. Those weights were disclosed as editorial rather than fitted, which was honest and was not enough — a ranked list produced by summing numbers reads as an optimisation whatever the footnote says. Read the fourteen evidence notes and the same sentence appears in almost all of them: the direction of the effect is supported and the magnitude is not. A weighted sum is a claim about magnitudes, so it asserted exactly what the evidence declines to. Results are now grouped into three bands, which is the resolution the evidence supports, and ordered inside a band by how well grounded the best mechanism is.

And it is not a substitute for the food records. Each of the 136 subjects carries authored prose on what actually happens in the mouth, the tradition behind it where there is one, and the styles it works badly with. This groups; those explain.

Cider and food: what is actually happening — the mechanisms, and how far each is supported.
All 136 subjects — the authored records, with the clashes as well as the matches.
The mechanisms — graded, and honest about the weak ones.
Styles — if you would rather start from what the drink is called than from what it is like.

Something works against it (22)

Several mechanisms engage (56)

One mechanism engages (46)

What this is not doing

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