Wine and cheese a scientific view

Wine goes with cheese. Meat sandwiches go with a pickle. Green tea goes with Asian food. Sushi goes with pickled ginger. Oil goes with vinegar. Soda goes with chips. Many of the world's most beloved food combinations pair an astringent food, which causes the mouth to pucker up, with a fatty food, which makes the mouth feel slippery.

Wine and cheese are two of life’s great culinary pleasures, and finding the perfect match can be a delicious endeavor. As with any wine and food pairing, there are a number of considerations, such as texture, acidity, fat and tannin.
But why? "The kernel of this idea of pairing astringents with fats is found in gastronomies all over the planet, but it's never been clear how or why these pairings work".
Because fat is oily, eating it lubricates the mouth, making it feel slick or even slimy. Meanwhile, astringents, chemical compounds such as the tannins in wine and green tea, make the mouth feel dry and rough. They do this by chemically binding with lubricant proteins present in saliva, causing the proteins to clump together and solidify, and leaving the surface of the tongue and gums without their usual coating of lubrication
A new scientific study has shown that the pleasure of drinking wine increases when eaten with cheese. The study was published in the October issue of the Journal of Food Science and has used a new method of sensory evaluation.
But why? "The kernel of this idea of pairing astringents with fats is found in gastronomies all over the planet, but it's never been clear how or why these pairings work".
Because fat is oily, eating it lubricates the mouth, making it feel slick or even slimy. Meanwhile, astringents, chemical compounds such as the tannins in wine and green tea, make the mouth feel dry and rough. They do this by chemically binding with lubricant proteins present in saliva, causing the proteins to clump together and solidify, and leaving the surface of the tongue and gums without their usual coating of lubrication
The study was conducted at the Center for Flavor and Food Behavior of France with consumers of wine and cheese from the city of Dijon. The subjects evaluated four wines (Pacherenc, Sancerre, Bourgogne and Madiran) using a new method of sensory evaluation developed by the researchers to show how the perception and taste of the wine change after the intake of cheese during several sips. Subjects were given a list of sensations that they used to indicate what caught their attention.
Once the wines were initially evaluated, the task was repeated, but with a piece of cheese eaten between the sips. Four different cheeses (Epoisses, Comté, Roquefort, Crottin de Chavignol) were tested in different sessions with each wine.
Results showed that cheese consumption had an impact on the description for all wines, and impacted preference for most. None of the four cheeses included in the study had a negative impact on wine preference. Liking of each wine was increased or remained the same after cheese intake. In both red wines (Bourgogne and Madiran), the four cheeses decreased the duration of dominance of astringency and increased that of red fruits aroma. In the sweet white (Pacherenc), the duration of dominance of sweetness was not changed by cheese intake, but in the white dry wine, cheeses had an impact on the main aroma.

“Thanks to our research we learned that the duration of the perception of astringency of a certain wine could be reduced after having cheese and that the four evaluated cheeses had the same effect. In short, when having a plate of assorted cheeses, the wine will probably taste better no matter which one they choose”
lead author Mara V. Galmarini explained.
According to the authors, the sensory method developed in their work can help build better understanding of how the perception of one product is changed when consumed in combination with another. This information can help food brands communicate their products’ characteristics, thus improving consumers’ experiences.
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