October 19th, 2012
CHEMISTRY + WINE + FOOD = PAIRINGS
Image via NYTimes
Finally, an answer to our question: why do some beverages pair better with certain foods than others? Sure, there’s obvious flavor pairings that may or may not work, but now there’s a straightforward explanation of what else lies behind it.
Thanks to this New York Times article – and a Dr. Paul Breslin of Rutgers University, it’s now a totally approachable animal to tackle. It involves things like the proper amount of mouth lubrication, textures, and tongue chemistry. Take a look for more details (quite the cliffhanger, huh?)
You’ll be pairing with the best of them in no time.
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