Dietary fats interact with grape tannins to influence wine taste

Wine lovers recognize that a perfectly paired wine can make a delicious meal taste even better, but the reverse is also true: Certain foods can influence the flavors of wines. Now, researchers have explored how lipids — fatty molecules abundant in cheese, meats, vegetable oils and other foods — interact with grape tannins, masking the undesirable flavors of the wine compounds. View original article here Source

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