WHY WINE AND CHEESE ARE A CLASSIC COMBO
RUTGERS (US) — New research explains why a nice glass of wine complements a passionate steak: the astringent wine and fatty meat go to opposite finishes of a sensory range. permainan judi casino online terbesar The searchings for, reported in Present Biology, offer an entire new meaning of the balanced dish. They also offer a brand-new way of considering our consuming practices, both great and bad. The research centers on "mouthfeel"—the feelings triggered in the mouth by the physical and chemical communication in between the mouth's cells and saliva and the chemicals found in food. "The mouth is a superbly delicate body organ, probably one of the most delicate in the body," says Paul Breslin, teacher of dietary sciences at Rutgers College and the Monell Chemical Detects Facility. "The way foods make our mouths feel has a good deal to do with what foods we decide to consume." [sources] The scientists understood that astringent wines feel harsh and dry