Speaker 1: Welcome to brain Stuff, a production of iHeartRadio. Hey brain Stuff.
Speaker 1: I'm Lauren vogelbaumb and this is a classic episode of
Speaker 1: the podcast. It has to do with a relationship between
Speaker 1: cheese and wine, which I've been thinking about because the
Speaker 1: holiday season is upon us, a time when cheese plates
Speaker 1: are blissfully prevalent, and it turns out there are science
Speaker 1: reasons why wine and cheese can pair so well together.
Speaker 1: Hey brain Stuff, Lauren vocal bomb here. A wine lover's
Speaker 1: on the whole probably don't need any particular excuse to
Speaker 1: pare a glass with a rich cheeseboard, but a recent
Speaker 1: study in the journal Food Science shows what people have
Speaker 1: long suspected cheese improves the taste of different types of wine.
Speaker 1: Researchers at the Center for Taste and Feeding Behavior in
Speaker 1: France asked thirty one French wine drinkers to taste four
Speaker 1: different wines, first on their own, then with each of
Speaker 1: four different cheeses to see if and how the taste
Speaker 1: of the wine changed by the cheese. The method used
Speaker 1: to evaluate the taste is called multi intake temporal dominance
Speaker 1: of sensations, which simply means that the drinkers were asked
Speaker 1: which taste sensations were dominant in length and intensity, or
Speaker 1: in layman's terms, which ones did you enjoy and why
Speaker 1: the wines were the same through all five tastings, a
Speaker 1: sweet white, a dry white, a full bodied red, and
Speaker 1: a fruity red. In the first session, the tasters took
Speaker 1: three SIPs of each wine with no cheese. In the
Speaker 1: following sessions, they again took three SIPs, but in each
Speaker 1: session tasted a different cheese between SIPs. All four cheeses,
Speaker 1: ranging from creamy to semisoft and stinky to semihard too hard,
Speaker 1: were tasted with each wine. The study found that all
Speaker 1: of the wines tasted better after eating cheese, a less
Speaker 1: stringent and less sour, and in the case of the
Speaker 1: fruity red, for example, that fruity flavor lasted longer. The
Speaker 1: lead researcher, Marigalmarini, told the Telegraph, we learned the duration
Speaker 1: of the perception of a stringency of a certain wine
Speaker 1: could be reduced after having cheese, and the four evaluated
Speaker 1: cheeses had the same effect. In short, when having a
Speaker 1: plate of assorted cheeses, the wine will probably taste better
Speaker 1: no matter which one they choose. Which is a relief
Speaker 1: to those of us who find creating pairings a clunky
Speaker 1: prospect at best. The effect of the cheese is on
Speaker 1: the taste of the wines probably happened because the fat
Speaker 1: in cheese coats your mouth and reduces the dryness it
Speaker 1: might feel due to tannins from the wine. A bit
Speaker 1: of tannin in wines and other things like tea or
Speaker 1: mint is a fun sensation, but too much can be
Speaker 1: puckery and unpleasant. Beyond making wine and cheese parties a
Speaker 1: potentially less expensive endeavor, the researchers have a practical application
Speaker 1: for this study to better understand how the taste of
Speaker 1: food can change when paired with other foods, leading to
Speaker 1: new and possibly better meals as different foods are served together.
Speaker 1: Today's episode is based on the article Cheese really does
Speaker 1: make Wine taste better on how stuffworks dot Com, written
Speaker 1: by Aaron Kirkpatrick. Brings Up is production of iHeartRadio in
Speaker 1: partnership with stuffworks dot Com and is produced by Tyler Klang.
Speaker 1: Four more podcasts from my heart Radio, visit the iHeartRadio app,
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