The Science of Wine and Meat Pairings

According to new research published in Current Biology, scientists say that the "rough" astringent sensations of wine make it easier to eat the "slippery," fatty flavor of meat.
 





Comments

De style classique et sobre qui s'appuient sur des couleurs neutres et des dessins aux styles yeux popping vraiment innovant et qui présentent les dernières tendances pour l'horlogerie, vous êtes sûr de trouver ce qu'il vous faut pour tous vos événements importants.

 

Many popular beliefs and heuristics, such as high tannin wines should be balanced with fatty foods, for example ‘red wine with red meat’, suggest that astringents such as pickles, sorbets, wines, and teas ‘cleanse’ the palate while eating.

 

Perhaps you could write next articles referring to this article.

 

I like my meat well done and and keep my wine coming

 

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