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.
from Top Health News -- ScienceDaily https://ift.tt/3be3evN
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