Reddit reviews Taste Buds and Molecules: The Art and Science of Food With Wine
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Taste buds and molecules: the art and science of food with wine. By Francois Chartier. http://www.amazon.ca/gp/aw/d/0771022530/ref=redir_mdp_mobile/182-2589339-7495315
He describes some amazing wine and food pairings by examining the shared aromatic compounds of food and wine. Why sauv blanc pairs well with mint, cucumber, or grapefruit (they all share a common ester molecule).
http://www.amazon.ca/Taste-Buds-Molecules-Science-Food/dp/0771022530
This book is a good reference.