Welcome to brain stuff from how stuff works, Hey, brain stuff, Lauren vocal bomb here a wine lovers on the whole probably don't need any particular excuse to pare a glass with a rich cheeseboard, but a recent study in the journal Food Science shows what people have long suspected cheese
improves the taste of different types of wine. Researchers at the Center for Taste and Feeding Behavior in France asked thirty one French wine drinkers to taste four different wines, first on their own, then with each of four different cheeses to see if and how the taste of the
wine was changed by the cheese. The method used to evaluate the taste is called multi intake temporal dominance of sensations, which simply means that the drinkers were asked which taste sensations were dominant in length and intensity, or in layman's terms, which ones did you enjoy and why the wines were the same through all five tastings, a sweet white, a dry white, a full bodied red, and a fruity read. In the first session, the tasters took three SIPs of
each wine with no cheese. In the following sessions, They again took three SIPs, but in each session tasted a different cheese between SIPs. All four cheeses, ranging from creamy to semisoft and stinky to semihard too hard We're tasted with each wine. The study found that all of the wines tasted better after eating cheese, less stringent and less sour, and in the case of the fruity red for example,
that fruity flavor lasted longer. The lead researcher, Marigalmarini, told the Telegraph, we learned the duration of the perception of a stringency of a certain wine could be reduced after having cheese, and 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, which is a relief to those of us who find
creating pairings a clunky prospect at best. The effect of the cheese is on the taste of the wines probably happened because the fat in cheese coats your mouth and reduces the drying it might feel due to tannins from the wine. A bit of tannin and wines and other things like tea or mint is a fun sensation, but
too much can be puckery and unpleasant. Beyond making wine and cheese parties a potentially less expensive endeavor, the researchers have a practical application for this study to better understand how the taste of food can change when paired with other foods, leading to new and possibly better meals as different foods are served together. Today's episode was written by
Karen Kirkpatrick and produced by Tyler Clang. For more in this and lots of other flavorful topics, visit our home planet, how stuff works dot com.