Daily Papers

With the rapid advances of large language models, it becomes increasingly important to systematically evaluate their multilingual and multicultural capabilities. Previous cultural evaluation benchmarks focus mainly on basic cultural knowledge that can be encoded in linguistic form. Here, we propose SommBench, a multilingual benchmark to assess sommelier expertise, a domain deeply grounded in the senses of smell and taste. While language models learn about sensory properties exclusively through textual descriptions, SommBench tests whether this textual grounding is sufficient to emulate expert-level sensory judgment. SommBench comprises three main tasks: Wine Theory Question Answering (WTQA), Wine Feature Completion (WFC), and Food-Wine Pairing (FWP). SommBench is available in multiple languages: English, Slovak, Swedish, Finnish, German, Danish, Italian, and Spanish. This helps separate a language model's wine expertise from its language skills. The benchmark datasets were developed in close collaboration with a professional sommelier and native speakers of the respective languages, resulting in 1,024 wine theory question-answering questions, 1,000 wine feature-completion examples, and 1,000 food-wine pairing examples. We provide results for the most popular language models, including closed-weights models such as Gemini 2.5, and open-weights models, such as GPT-OSS and Qwen 3. Our results show that the most capable models perform well on wine theory question answering (up to 97% correct with a closed-weights model), yet feature completion (peaking at 65%) and food-wine pairing show (MCC ranging between 0 and 0.39) turn out to be more challenging. These results position SommBench as an interesting and challenging benchmark for evaluating the sommelier expertise of language models. The benchmark is publicly available at https://github.com/sommify/sommbench.

In the early 2000s, renowned chef Heston Blumenthal formulated his "food pairing" hypothesis, positing that if foods share many flavor compounds, then they tend to taste good when eaten together. In 2011, Ahn et al. conducted a study using a dataset of recipes, ingredients, and flavor compounds, finding that, in Western cuisine, ingredients in recipes often share more flavor compounds than expected by chance, indicating a natural tendency towards food pairing. Building upon Ahn's research, our work applies state-of-the-art collaborative filtering techniques to the dataset, providing a tool that can recommend new foods to add in recipes, retrieve missing ingredients and advise against certain combinations. We create our recommender in two ways, by taking into account ingredients appearances in recipes or shared flavor compounds between foods. While our analysis confirms the existence of food pairing, the recipe-based recommender performs significantly better than the flavor-based one, leading to the conclusion that food pairing is just one of the principles to take into account when creating recipes. Furthermore, and more interestingly, we find that food pairing in data is mostly due to trivial couplings of very similar ingredients, leading to a reconsideration of its current role in recipes, from being an already existing feature to a key to open up new scenarios in gastronomy. Our flavor-based recommender can thus leverage this novel concept and provide a new tool to lead culinary innovation.

We present WineSensed, a large multimodal wine dataset for studying the relations between visual perception, language, and flavor. The dataset encompasses 897k images of wine labels and 824k reviews of wines curated from the Vivino platform. It has over 350k unique vintages, annotated with year, region, rating, alcohol percentage, price, and grape composition. We obtained fine-grained flavor annotations on a subset by conducting a wine-tasting experiment with 256 participants who were asked to rank wines based on their similarity in flavor, resulting in more than 5k pairwise flavor distances. We propose a low-dimensional concept embedding algorithm that combines human experience with automatic machine similarity kernels. We demonstrate that this shared concept embedding space improves upon separate embedding spaces for coarse flavor classification (alcohol percentage, country, grape, price, rating) and aligns with the intricate human perception of flavor.