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Wine Health with Bex Bishop, Winemaker at BX of Napa

The Chemistry Behind Great Food Pairings


Greasy food causes over lubrication and leaves an unpleasant slippery feeling on the tongue. On the other hand, drinking very dry wine or strong tea or eating acidic fruit causes the proteins to be precipitated out, creating an equally unpleasant dry sensation.  Quoting Dr. Paul Breslin, a sensory biologist at Rutgers University and at the Monell Chemical Senses Center in Philadelphia, and one of the authors of a study in the journal Current Biology.


3 Comments to The Chemistry Behind Great Food Pairings:

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replicas de relojes on Sunday, December 15, 2013 6:29 PM
Always are good posts and topics please keep it up!I will track your article all the time .Thanks for your hard work
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