New research explains why a nice glass of wine goes well with cheese: the astringent wine and cheese’s fat are at opposite ends of a sensory spectrum.
The natural tendency to seek balance in our mouths might have benefits for maintaining a diversity of foods in our diet, says Rutgers Professor Paul Breslin.
“The opposition between fatty and astringent sensations allows us to eat fatty foods more easily if we also ingest astringents with them.”
Full story at Futurity.
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