WHY WINE AND CHEESE IS A CLASSIC COMBO – News Block

RUTGERS, USA — A new research study examines why a good glass of red or white wine complements a passionate steak: Astringent red, white, a glass of red or white wine and fatty meat work against the conclusions of a sensory range.

The searches, established in Current Biology, offer a whole new meaning of the stabilized plate. They also offer a new way of looking at our consumption practices, both good and bad.

The research study focuses on “mouthfeel”: the sensations caused in the mouth due to physical and chemical communication between cells in the mouth, saliva, and chemicals found in food.

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“The mouth is an incredibly delicate organ in the body, probably one of the most delicate in the body,” says Paul Breslin, a professor of dietary sciences at Rutgers University and the Monell Chemical Detection Center. “How food creates our mouthfeel has a lot to do with ending up with exactly the foods our team decides to eat.”

Scientists understood that astringent wines feel harsh and completely dry in the mouth. Fats, however, are actually not safe. Certainly, there was the idea that the two could play against each other, but it wasn’t quite clear how it could actually work. Also, the astringents our team takes are actually barely astringent.

Breslin and his associates began with the hypothesis that astringency and plumpness had opposite conclusions on a continuum, like hot and cold. “It’s hard for something to go hot and cold at the same time,” Breslin says. “You can easily put ice in warm water, but after that, it’s not hot anymore, is it? But, it’s also almost cold.”

The scientists asked the volunteers to try high-fat meals, alternating with sips of a slightly astringent liquid; in this case, alternating herbal tea with salami. “Also, if you’re likely to drink a glass of red or white wine along with a steak, don’t drink a whole glass of red or white wine, and then consume the entire steak.” Breslin states. “You take a sip, after that drink, after that sip, after that drink.”

Within this particular practice, the themes alternated between herbal tea and salami. The scientists also investigated the basis of drinking herbal tea without tasting salami. After that, they were asked based on price how oily, or even slippery, they actually experienced in their mouths, as well as how astringent, or even dry skin.

“By ‘dry,’ our team does not imply ‘not wet,'” says Breslin. “Our team hints at the kind of rough, puckered mouthfeel caused by the release of astringent chemicals into food along with lubricating proteins into saliva and cells in the mouth.”

They found that their subjects experienced much more astringency in the mouth as they continued to drink, but that this sensation was limited by the chemical structure of the drink. “This is really why, at red or white wine tasting celebrations, they don’t just make you sip red or white wine after a glass of red or white wine, they give you something greasy ( cheese, crackers, cold cuts) between tastings,” says Breslin.

This wholly organic propensity to seek balance in the mouth may have advantages for maintaining a variety of foods in our diet, Breslin says.

“The resistance between greasy and astringent feelings allows our team to consume fatty foods much faster if our team also consumes astringents along with all of them,” he says. He can also discuss why similar yins and yangs exist in various types of food preparation.

“Certainly, there are these couples in pretty much every aspect of you,” says Breslin. “In traditional French gastronomy, for example, in addition to having wines between meat programs, you can have a sherbet to ‘cleanse’ your palate of taste for one program and be prepared for the next.

“In Japanese cuisine, it can be ginger along with sushi. And most salad dressings are a mixture of something oily and something astringent, like oil and vinegar.”

The research study was funded through a grant from the National Institutes of Health and Wellness and Suntory Company Specialist Ltd.