When I used to work as a meteorologist (seems another lifetime), I would tell people that forecasting was part art and part science.  Admittedly, there were times when some doubted that there was any science at all!  But indeed there was and continues to be as data now available to meteorologists is more sophisticated and accessible than ever.  How the forecaster integrates this data into his or her years of experience in forecasting…………that’s the art.  Likewise a painting is part art and part science, the scientific part comprised of the colors and canvass while the art is expressed by the creator.

Likewise, I’ve always thought of food and wine pairing as dueling segments of art and science.  The science part derives from the components innate to food and wine, components such as acids, tannins (and other polyphenols), fruits, sugar, glycerol, fats, oils, salts, sugars, amongst others.  The (subjective) art part plays out in testing wind and food pairings.  After all, what you describe as a homerun pairing might be met with skepticism by your friends.  It’s all in the nose and palate.