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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.
Posted by Josh Friedland on Oct 9, 2012
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Appetizers, Science
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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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