1 00:00:01,840 --> 00:00:07,680 Speaker 1: Welcome to brain Stuff, a production of iHeartRadio. Hey brain Stuff. 2 00:00:07,720 --> 00:00:11,320 Speaker 1: I'm Lauren vogelbaumb and this is a classic episode of 3 00:00:11,320 --> 00:00:14,520 Speaker 1: the podcast. It has to do with a relationship between 4 00:00:14,600 --> 00:00:17,439 Speaker 1: cheese and wine, which I've been thinking about because the 5 00:00:17,480 --> 00:00:20,360 Speaker 1: holiday season is upon us, a time when cheese plates 6 00:00:20,400 --> 00:00:24,400 Speaker 1: are blissfully prevalent, and it turns out there are science 7 00:00:24,480 --> 00:00:27,640 Speaker 1: reasons why wine and cheese can pair so well together. 8 00:00:29,960 --> 00:00:33,120 Speaker 1: Hey brain Stuff, Lauren vocal bomb here. A wine lover's 9 00:00:33,159 --> 00:00:36,120 Speaker 1: on the whole probably don't need any particular excuse to 10 00:00:36,240 --> 00:00:39,600 Speaker 1: pare a glass with a rich cheeseboard, but a recent 11 00:00:39,600 --> 00:00:42,159 Speaker 1: study in the journal Food Science shows what people have 12 00:00:42,240 --> 00:00:47,200 Speaker 1: long suspected cheese improves the taste of different types of wine. 13 00:00:47,400 --> 00:00:50,199 Speaker 1: Researchers at the Center for Taste and Feeding Behavior in 14 00:00:50,280 --> 00:00:53,600 Speaker 1: France asked thirty one French wine drinkers to taste four 15 00:00:53,600 --> 00:00:56,520 Speaker 1: different wines, first on their own, then with each of 16 00:00:56,560 --> 00:00:59,400 Speaker 1: four different cheeses to see if and how the taste 17 00:00:59,440 --> 00:01:02,560 Speaker 1: of the wine changed by the cheese. The method used 18 00:01:02,560 --> 00:01:06,319 Speaker 1: to evaluate the taste is called multi intake temporal dominance 19 00:01:06,360 --> 00:01:09,720 Speaker 1: of sensations, which simply means that the drinkers were asked 20 00:01:09,800 --> 00:01:13,520 Speaker 1: which taste sensations were dominant in length and intensity, or 21 00:01:13,560 --> 00:01:16,360 Speaker 1: in layman's terms, which ones did you enjoy and why 22 00:01:17,240 --> 00:01:19,800 Speaker 1: the wines were the same through all five tastings, a 23 00:01:19,880 --> 00:01:22,840 Speaker 1: sweet white, a dry white, a full bodied red, and 24 00:01:22,959 --> 00:01:25,959 Speaker 1: a fruity red. In the first session, the tasters took 25 00:01:26,000 --> 00:01:28,760 Speaker 1: three SIPs of each wine with no cheese. In the 26 00:01:28,760 --> 00:01:31,600 Speaker 1: following sessions, they again took three SIPs, but in each 27 00:01:31,640 --> 00:01:35,720 Speaker 1: session tasted a different cheese between SIPs. All four cheeses, 28 00:01:35,840 --> 00:01:40,280 Speaker 1: ranging from creamy to semisoft and stinky to semihard too hard, 29 00:01:40,560 --> 00:01:43,840 Speaker 1: were tasted with each wine. The study found that all 30 00:01:43,920 --> 00:01:47,040 Speaker 1: of the wines tasted better after eating cheese, a less 31 00:01:47,160 --> 00:01:49,840 Speaker 1: stringent and less sour, and in the case of the 32 00:01:49,840 --> 00:01:53,840 Speaker 1: fruity red, for example, that fruity flavor lasted longer. The 33 00:01:53,920 --> 00:01:58,120 Speaker 1: lead researcher, Marigalmarini, told the Telegraph, we learned the duration 34 00:01:58,280 --> 00:02:00,960 Speaker 1: of the perception of a stringency of a certain wine 35 00:02:01,040 --> 00:02:04,200 Speaker 1: could be reduced after having cheese, and the four evaluated 36 00:02:04,280 --> 00:02:07,280 Speaker 1: cheeses had the same effect. In short, when having a 37 00:02:07,320 --> 00:02:10,200 Speaker 1: plate of assorted cheeses, the wine will probably taste better 38 00:02:10,280 --> 00:02:12,520 Speaker 1: no matter which one they choose. Which is a relief 39 00:02:12,560 --> 00:02:14,800 Speaker 1: to those of us who find creating pairings a clunky 40 00:02:14,800 --> 00:02:17,800 Speaker 1: prospect at best. The effect of the cheese is on 41 00:02:17,840 --> 00:02:20,640 Speaker 1: the taste of the wines probably happened because the fat 42 00:02:20,680 --> 00:02:23,800 Speaker 1: in cheese coats your mouth and reduces the dryness it 43 00:02:23,880 --> 00:02:26,760 Speaker 1: might feel due to tannins from the wine. A bit 44 00:02:26,800 --> 00:02:29,200 Speaker 1: of tannin in wines and other things like tea or 45 00:02:29,240 --> 00:02:31,960 Speaker 1: mint is a fun sensation, but too much can be 46 00:02:32,000 --> 00:02:36,120 Speaker 1: puckery and unpleasant. Beyond making wine and cheese parties a 47 00:02:36,160 --> 00:02:40,280 Speaker 1: potentially less expensive endeavor, the researchers have a practical application 48 00:02:40,360 --> 00:02:43,280 Speaker 1: for this study to better understand how the taste of 49 00:02:43,320 --> 00:02:46,120 Speaker 1: food can change when paired with other foods, leading to 50 00:02:46,280 --> 00:02:49,840 Speaker 1: new and possibly better meals as different foods are served together. 51 00:02:54,440 --> 00:02:57,040 Speaker 1: Today's episode is based on the article Cheese really does 52 00:02:57,080 --> 00:02:59,680 Speaker 1: make Wine taste better on how stuffworks dot Com, written 53 00:02:59,720 --> 00:03:02,960 Speaker 1: by Aaron Kirkpatrick. Brings Up is production of iHeartRadio in 54 00:03:03,000 --> 00:03:05,920 Speaker 1: partnership with stuffworks dot Com and is produced by Tyler Klang. 55 00:03:06,320 --> 00:03:09,360 Speaker 1: Four more podcasts from my heart Radio, visit the iHeartRadio app, 56 00:03:09,400 --> 00:03:12,120 Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows.