New Scientist says there's no such thing as a wine and cheese pairing. Quelle domage!
Bernice Madrigal-Galan and Hildegarde Heymann of the University of California, Davis, presented trained wine tasters with cheap and expensive versions of four different varieties of wine. The tasters evaluated the strength of various flavours and aromas in each wine both alone and when preceded by eight different cheeses.
They found that cheese suppressed just about everything, including berry and oak flavours, sourness and astringency. Only butter aroma was enhanced by cheese, and that is probably because cheese itself contains the molecule responsible for a buttery wine aroma, Heymann says. Strong cheeses suppressed flavours more than milder cheeses, but flavours of all wines were suppressed. In other words, there are no magical wine and cheese pairings.
Now I get to talk to the IRS. Clearly, today is some sort of karmic payback.
Edit: Maybe I shot a potato gun at someone in a past life.
Oh, Dana, I'm sorry. Yay for knowing, but boo!
ita, I love that bag. And, yay for the shopping trip!
Somehow I managed not to turn twelve until after he walked out of the office carrying a G4.
Hee.
You could ask these Boy Scouts about potato cannons.
The tasters evaluated the strength of various flavours and aromas in each wine both alone and when preceded by eight different cheeses.
but what about eating the cheese before the wine?
Hmmm, have they tested wine and chocolate?
Knife block shaped like human head. Almost as nifty as that Italian one.
Hmmm, have they tested wine and chocolate?
Stout and chocolate is a pretty good combination. Or chocolate stout. And I don't even like stout very much.
That's what they did.
grr, I meant after. I had typed after, and then changed to before. grr. stupid not reading.
I mean ME not reading, not anyone else. :)
