Speaker 1: Welcome to brain stuff from how stuff works, Hey, brain stuff,
Speaker 1: Lauren vocal bomb here a wine lovers on the whole
Speaker 1: probably don't need any particular excuse to pare a glass
Speaker 1: with a rich cheeseboard, but a recent study in the
Speaker 1: journal Food Science shows what people have long suspected cheese
Speaker 1: improves the taste of different types of wine. Researchers at
Speaker 1: the Center for Taste and Feeding Behavior in France asked
Speaker 1: thirty one French wine drinkers to taste four different wines,
Speaker 1: first on their own, then with each of four different
Speaker 1: cheeses to see if and how the taste of the
Speaker 1: wine was changed by the cheese. The method used to
Speaker 1: evaluate the taste is called multi intake temporal dominance of sensations,
Speaker 1: which simply means that the drinkers were asked which taste
Speaker 1: sensations were dominant in length and intensity, or in layman's terms,
Speaker 1: which ones did you enjoy and why the wines were
Speaker 1: the same through all five tastings, a sweet white, a
Speaker 1: dry white, a full bodied red, and a fruity read.
Speaker 1: In the first session, the tasters took three SIPs of
Speaker 1: each wine with no cheese. In the following sessions, They
Speaker 1: again took three SIPs, but in each session tasted a
Speaker 1: different cheese between SIPs. All four cheeses, ranging from creamy
Speaker 1: to semisoft and stinky to semihard too hard We're tasted
Speaker 1: with each wine. The study found that all of the
Speaker 1: wines tasted better after eating cheese, less stringent and less sour,
Speaker 1: and in the case of the fruity red for example,
Speaker 1: that fruity flavor lasted longer. The lead researcher, Marigalmarini, told
Speaker 1: the Telegraph, we learned the duration of the perception of
Speaker 1: a stringency of a certain wine could be reduced after
Speaker 1: having cheese, and the four evaluated cheeses had the same effect.
Speaker 1: In short, when having a plate of assorted cheeses, the
Speaker 1: wine will probably taste better no matter which one they choose,
Speaker 1: which is a relief to those of us who find
Speaker 1: creating pairings a clunky prospect at best. The effect of
Speaker 1: the cheese is on the taste of the wines probably
Speaker 1: happened because the fat in cheese coats your mouth and
Speaker 1: reduces the drying it might feel due to tannins from
Speaker 1: the wine. A bit of tannin and wines and other
Speaker 1: things like tea or mint is a fun sensation, but
Speaker 1: too much can be puckery and unpleasant. Beyond making wine
Speaker 1: and cheese parties a potentially less expensive endeavor, the researchers
Speaker 1: have a practical application for this study to better understand
Speaker 1: how the taste of food can change when paired with
Speaker 1: other foods, leading to new and possibly better meals as
Speaker 1: different foods are served together. Today's episode was written by
Speaker 1: Karen Kirkpatrick and produced by Tyler Clang. For more in
Speaker 1: this and lots of other flavorful topics, visit our home planet,
Speaker 1: how stuff works dot com.