Of course a nice glass of wine goes well with a hearty steak, and now researchers who study the way food feels in our mouths think they may understand why that is: The astringent wine and fatty meat are like the yin and yang of the food world, sitting on opposite ends of a sensory spectrum.
The findings, reported in the October 9th issue of Current Biology, a Cell Press publication, offer a whole new definition of the balanced meal. They also offer a new way of thinking about our eating habits, both good and bad.
“The mouth is a magnificently sensitive somatosensory organ, arguably the most sensitive in the body,” said Paul Breslin of Rutgers University and the Monell Chemical Senses Center. “The way foods make our mouths feel has a great deal to do with what foods we choose to eat.”
To read the original article: Why wine and tea pair so well with a meal: It’s all in the mouthfeel | ScienceBlog.com
