Lots of people consume cheese and wine in concert, but science has now substantiated what we have always seemed to know in our guts: Cheese actually makes wine taste better.
Photo by Vanessa Lollipop.
According to the pithily-titled “Use of Multi-Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Cheese on Wine Perception“, which was published in the Journal of Food Science last month, all cheeses tested “reduced dominance duration (P < 0.01) of astringency and sourness and increased duration of red fruit aroma”, making for a more flavorful, pleasant wine-drinking experience. It should be noted that the size of the study was a little small to make “extended general conclusions on wine’s preference”, it’s a conclusion I’m willing to operate under. On second thought, I may have to conduct further research on my own, just to be sure.
Use of Multi-Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Cheese on Wine Perception [Journal of Food Science via Consumerist]
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