WEBVTT - BrainStuff Classics: Can Cheese Actually Make Wine Taste Better?

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<v Speaker 1>Welcome to brain Stuff, a production of iHeartRadio. Hey brain Stuff.

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<v Speaker 1>I'm Lauren vogelbaumb and this is a classic episode of

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<v Speaker 1>the podcast. It has to do with a relationship between

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<v Speaker 1>cheese and wine, which I've been thinking about because the

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<v Speaker 1>holiday season is upon us, a time when cheese plates

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<v Speaker 1>are blissfully prevalent, and it turns out there are science

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<v Speaker 1>reasons why wine and cheese can pair so well together.

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<v Speaker 1>Hey brain Stuff, Lauren vocal bomb here. A wine lover's

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<v Speaker 1>on the whole probably don't need any particular excuse to

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<v Speaker 1>pare a glass with a rich cheeseboard, but a recent

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<v Speaker 1>study in the journal Food Science shows what people have

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<v Speaker 1>long suspected cheese improves the taste of different types of wine.

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<v Speaker 1>Researchers at the Center for Taste and Feeding Behavior in

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<v Speaker 1>France asked thirty one French wine drinkers to taste four

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<v Speaker 1>different wines, first on their own, then with each of

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<v Speaker 1>four different cheeses to see if and how the taste

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<v Speaker 1>of the wine changed by the cheese. The method used

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<v Speaker 1>to evaluate the taste is called multi intake temporal dominance

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<v Speaker 1>of sensations, which simply means that the drinkers were asked

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<v Speaker 1>which taste sensations were dominant in length and intensity, or

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<v Speaker 1>in layman's terms, which ones did you enjoy and why

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<v Speaker 1>the wines were the same through all five tastings, a

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<v Speaker 1>sweet white, a dry white, a full bodied red, and

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<v Speaker 1>a fruity red. In the first session, the tasters took

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<v Speaker 1>three SIPs of each wine with no cheese. In the

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<v Speaker 1>following sessions, they again took three SIPs, but in each

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<v Speaker 1>session tasted a different cheese between SIPs. All four cheeses,

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<v Speaker 1>ranging from creamy to semisoft and stinky to semihard too hard,

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<v Speaker 1>were tasted with each wine. The study found that all

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<v Speaker 1>of the wines tasted better after eating cheese, a less

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<v Speaker 1>stringent and less sour, and in the case of the

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<v Speaker 1>fruity red, for example, that fruity flavor lasted longer. The

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<v Speaker 1>lead researcher, Marigalmarini, told the Telegraph, we learned the duration

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<v Speaker 1>of the perception of a stringency of a certain wine

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<v Speaker 1>could be reduced after having cheese, and the four evaluated

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<v Speaker 1>cheeses had the same effect. In short, when having a

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<v Speaker 1>plate of assorted cheeses, the wine will probably taste better

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<v Speaker 1>no matter which one they choose. Which is a relief

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<v Speaker 1>to those of us who find creating pairings a clunky

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<v Speaker 1>prospect at best. The effect of the cheese is on

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<v Speaker 1>the taste of the wines probably happened because the fat

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<v Speaker 1>in cheese coats your mouth and reduces the dryness it

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<v Speaker 1>might feel due to tannins from the wine. A bit

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<v Speaker 1>of tannin in wines and other things like tea or

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<v Speaker 1>mint is a fun sensation, but too much can be

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<v Speaker 1>puckery and unpleasant. Beyond making wine and cheese parties a

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<v Speaker 1>potentially less expensive endeavor, the researchers have a practical application

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<v Speaker 1>for this study to better understand how the taste of

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<v Speaker 1>food can change when paired with other foods, leading to

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<v Speaker 1>new and possibly better meals as different foods are served together.

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<v Speaker 1>Today's episode is based on the article Cheese really does

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<v Speaker 1>make Wine taste better on how stuffworks dot Com, written

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<v Speaker 1>by Aaron Kirkpatrick. Brings Up is production of iHeartRadio in

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<v Speaker 1>partnership with stuffworks dot Com and is produced by Tyler Klang.

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<v Speaker 1>Four more podcasts from my heart Radio, visit the iHeartRadio app,

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<v Speaker 1>Apple Podcasts, or wherever you listen to your favorite shows.