Scientists explore what makes food & wine match | Wine in the World | Scoop.it

Pairing food and wine is centuries old, but now science is beginning to back up our hunches.

 

The Huff reports that findings published in the October 9th issue of Current Biology suggest that mouthfeel, the way food feels in our mouths, is responsible for the phenomenon.

 

Yes, you should pair astringent with fatty! It's true. They didn't test using wine, but instead used green tea, grape seed extract and aluminum sulfate - yummy! These all reduced the perception of fattyness in meat. It's the same effect that you get with tannic wines.


Personally, I think that this research needs repeating - this time with wines. Who's up for helping?

 

Read the original research here: http://www.cell.com/current-biology/fulltext/S0960-9822(12)00945-1

 

As a side note - maybe this works for couples too. Astrigent, lean and bitter paired with fatty???