Welcome to

“sensory pairing methodology”

“gastronomic matching system”

“analytical food & wine harmony model”

“computational sensory gastronomy”

Cibus Vinum was born from the idea that great wine should never be chosen randomly, but should enter into harmony with cuisine through a precise, measurable, and conscious balance.

The UVO Method, developed by Ulrico Von Orelli, proposes an innovative approach to food and wine pairing based on sensory analysis and the technical evaluation of the characteristics of each dish and each wine.

Every experience begins with the study of a menu composed of different courses — starters, main dishes, and desserts — paired with a carefully selected range of wines.

Through dedicated gastronomic and oenological analysis sheets, the UVO Method examines:

• structure,
• acidity,
• aromatic intensity,
• persistence,
• sweetness,
• tannins,
• overall gustatory balance.

A dedicated evaluation system then calculates the degree of harmony between cuisine and wine, expressed as a percentage of compatibility.

The objective is not simply to find a good pairing, but to achieve the highest possible level of harmony between flavors, textures, and aromatic profiles, while simultaneously enhancing both the chef’s work and the quality of the wine.

The UVO Method is intended for:

• restaurants,
• hospitality schools,
• culinary academies,
• wine producers,
• hospitality professionals,
• enthusiasts of food and wine culture.

Cibus Vinum also aims to promote a new culture of pairing, capable of bringing together culinary tradition, sensory sensitivity, and analytical methodology.

Because even the finest wine, without the right gastronomic harmony, can never fully express its true value.

Below you will find an Excel file that provides a simplified application of the UVO Method.

Please download the file and contact Mr. Von Orelli for a full explanation of the system.

Simplified calculation example :

Ulrico Von Orelli
www.cibusvinum.com

Contatti
041 79 230 21 80
ulrico@ticino.com