A new study highlighting and explaining why
some foods and wines naturally pair up. It seems the sommelier was right- you
really do want a high tannin, high acid wine with that fatty steak.Or pickled ginger with your sushi. Or even an olive oil and red wine vinegar salad dressing.
It’s all about texture, researchers say, tannic
beverages and foods feel rough, while fats feel slippery. As quoted from the study,
...weakly astringent brews—in this case
containing grape seed extract, a green tea ingredient, and aluminum
sulfate—build in perceived astringency with repeated sipping. When paired with dried
meat, those astringent beverages indeed counter the slippery sensation that
goes with fattiness.”
In other words, having a sip of red
wine after your bite of steak hits a reset button in your mouth and in
perception of flavor and texture, allowing you to re-experience that first
pleasurable mouthful without having a buildup of fat on your tongue. It would
appear the sommelier buzz-phrase, “palate cleansing”, is actually spot on.
Read the entire article, published in
the October 9th issue of Current Biology here:
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