Have you ever thought why wine with your favorite cheese (or other fatty foods) tastes even better? A recent small study provides an answer.

It turned out that the fatty molecules of food interact in our mouth with grape polyfenols, tannins, that are responsible for the bitterness and astringency of red wines. As a result of this interaction, tannins are less available to bind to saliva proteins and we experience more soft and fruity taste, instead of the dry and puckering mouthfeeling.

To come to this conclusion, the researchers used a spoonful of different vegetables oils, such as rapeseed, grapeseed and olive oil. Among these oils, olive oil had the greatest effect, causing the tannins to be perceived as fruity instead of astringent.

Curious? HERE is the source