WEBVTT - Can Cheese Actually Make Wine Taste Better?

0:00:02.040 --> 0:00:07.120
<v Speaker 1>Welcome to brain stuff from how stuff works, Hey, brain stuff,

0:00:07.160 --> 0:00:10.080
<v Speaker 1>Lauren vocal bomb here a wine lovers on the whole

0:00:10.160 --> 0:00:13.480
<v Speaker 1>probably don't need any particular excuse to pare a glass

0:00:13.520 --> 0:00:16.479
<v Speaker 1>with a rich cheeseboard, but a recent study in the

0:00:16.520 --> 0:00:20.400
<v Speaker 1>journal Food Science shows what people have long suspected cheese

0:00:20.480 --> 0:00:24.600
<v Speaker 1>improves the taste of different types of wine. Researchers at

0:00:24.640 --> 0:00:27.640
<v Speaker 1>the Center for Taste and Feeding Behavior in France asked

0:00:27.680 --> 0:00:30.720
<v Speaker 1>thirty one French wine drinkers to taste four different wines,

0:00:31.040 --> 0:00:33.520
<v Speaker 1>first on their own, then with each of four different

0:00:33.560 --> 0:00:36.000
<v Speaker 1>cheeses to see if and how the taste of the

0:00:36.040 --> 0:00:39.040
<v Speaker 1>wine was changed by the cheese. The method used to

0:00:39.080 --> 0:00:43.960
<v Speaker 1>evaluate the taste is called multi intake temporal dominance of sensations,

0:00:43.960 --> 0:00:46.720
<v Speaker 1>which simply means that the drinkers were asked which taste

0:00:46.760 --> 0:00:50.840
<v Speaker 1>sensations were dominant in length and intensity, or in layman's terms,

0:00:51.159 --> 0:00:54.279
<v Speaker 1>which ones did you enjoy and why the wines were

0:00:54.280 --> 0:00:57.160
<v Speaker 1>the same through all five tastings, a sweet white, a

0:00:57.280 --> 0:01:00.200
<v Speaker 1>dry white, a full bodied red, and a fruity read.

0:01:00.720 --> 0:01:03.080
<v Speaker 1>In the first session, the tasters took three SIPs of

0:01:03.120 --> 0:01:06.200
<v Speaker 1>each wine with no cheese. In the following sessions, They

0:01:06.200 --> 0:01:08.959
<v Speaker 1>again took three SIPs, but in each session tasted a

0:01:09.040 --> 0:01:13.400
<v Speaker 1>different cheese between SIPs. All four cheeses, ranging from creamy

0:01:13.480 --> 0:01:17.560
<v Speaker 1>to semisoft and stinky to semihard too hard We're tasted

0:01:17.600 --> 0:01:20.480
<v Speaker 1>with each wine. The study found that all of the

0:01:20.520 --> 0:01:24.800
<v Speaker 1>wines tasted better after eating cheese, less stringent and less sour,

0:01:25.160 --> 0:01:27.480
<v Speaker 1>and in the case of the fruity red for example,

0:01:27.640 --> 0:01:32.440
<v Speaker 1>that fruity flavor lasted longer. The lead researcher, Marigalmarini, told

0:01:32.440 --> 0:01:35.520
<v Speaker 1>the Telegraph, we learned the duration of the perception of

0:01:35.520 --> 0:01:38.520
<v Speaker 1>a stringency of a certain wine could be reduced after

0:01:38.600 --> 0:01:41.960
<v Speaker 1>having cheese, and the four evaluated cheeses had the same effect.

0:01:42.360 --> 0:01:45.160
<v Speaker 1>In short, when having a plate of assorted cheeses, the

0:01:45.200 --> 0:01:48.120
<v Speaker 1>wine will probably taste better no matter which one they choose,

0:01:48.240 --> 0:01:49.840
<v Speaker 1>which is a relief to those of us who find

0:01:49.840 --> 0:01:53.600
<v Speaker 1>creating pairings a clunky prospect at best. The effect of

0:01:53.640 --> 0:01:55.840
<v Speaker 1>the cheese is on the taste of the wines probably

0:01:55.840 --> 0:01:58.880
<v Speaker 1>happened because the fat in cheese coats your mouth and

0:01:58.920 --> 0:02:01.920
<v Speaker 1>reduces the drying it might feel due to tannins from

0:02:01.960 --> 0:02:04.600
<v Speaker 1>the wine. A bit of tannin and wines and other

0:02:04.680 --> 0:02:07.520
<v Speaker 1>things like tea or mint is a fun sensation, but

0:02:07.600 --> 0:02:11.680
<v Speaker 1>too much can be puckery and unpleasant. Beyond making wine

0:02:11.680 --> 0:02:15.239
<v Speaker 1>and cheese parties a potentially less expensive endeavor, the researchers

0:02:15.280 --> 0:02:18.920
<v Speaker 1>have a practical application for this study to better understand

0:02:19.000 --> 0:02:21.200
<v Speaker 1>how the taste of food can change when paired with

0:02:21.240 --> 0:02:24.639
<v Speaker 1>other foods, leading to new and possibly better meals as

0:02:24.639 --> 0:02:32.760
<v Speaker 1>different foods are served together. Today's episode was written by

0:02:32.840 --> 0:02:35.720
<v Speaker 1>Karen Kirkpatrick and produced by Tyler Clang. For more in

0:02:35.800 --> 0:02:38.520
<v Speaker 1>this and lots of other flavorful topics, visit our home planet,

0:02:38.680 --> 0:02:51.120
<v Speaker 1>how stuff works dot com.