Wine & Cheese -Why They Work So Well Together
I remember (that's open to debate!) some years ago when in a group conversation, somebody was complaining and whining about something, and another person said to the whiner "do you want a little cheese to go with that whine?" It was funny but it also reinforced the idea that cheese and wine go well together. And they do! Think of those classic and iconic images of relaxation mingled with crisp and delicious tastes and smells and you just might conjure up an image of a bottle of wine, a sliced apple or pear and some cubes or wedges of cheese.
We live in the Yakima Valley, the heart of one of the best wine producing regions in the world but I wonder how many of us understand why it is that wine and cheese do go so very well together?
The answer gets a little "science-y" but it's worth knowing for when you talk to people who come to our beautiful Yakima for wine tasting.
The study was reported in the DailyMail and as I say, it's a bit technical, but here is a synopsis of how it works. French scientists from the University of Bordeaux found that fatty molecules in food called lipids, interact with compounds in wine called grape tannins that actually make the drink taste better. (think Reece's Peanut Butter Cups)
You got your tannins in my lipids...No, you got your lipids in my tannins, like Reece's, either way it works!!
"They found that adding grape tannin to lipids caused something called “creaming,” at the top of their samples, making the top turn creamy and the bottom turn transparent. Science says this would mean the bigger lipid droplets mask the astringent taste of tannins".