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.


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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.


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


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