Why Red Wine pair so well with Red Meat

'A crack of salt and pepper on your steak will further enhance the wine and release further fruit aromas.’ 

Tannin is a naturally occurring polyphenol found in plants, wood, leaves and fruit skins, especially grapes.Polyphenols are made of phenols that are complex bonds of oxygen and hydrogen molecules.

They are common in red wines because these wines are typically fermented with the skin and seeds more than white wine.

The wines pick up tannins from the fruit but also from the wooden barrels the wine is stored in. Tannins are what cause red wine’s to give the feeling of dryness and astringent taste, which is particularly noticeable on the front and centre part of the tongue.

When tasting a wine, being able to locate your feeling on your tongue can help you determine the main profile of the wine. We will have a special blog on the subject.

"The opposition between fatty and astringent sensations allows us to eat fatty foods more easily if we also ingest astringents with them," said study author Paul Breslin of Rutgers University and the Monell Chemical Senses Center.

For your health...

Other than the harmony between the sensation provided by a nice tannic red wine and the fat of the Red meat there's another very good reason to pair Red meat with Red Wine.

For many years now, it has been proven that Red wine counteract the build up of Cholesterol following a meal with Red meat. The antioxydant found in Red wine known as polyphenols stopped the harmful compounds found in meat who build up in the blood stream as you digested a meal, helping to form "bad" cholesterol so they did not get into the blood stream where they can cause harm.

This process explain why red wine has frequently been found to reduce the risk of heart disease.


Ref. Dailymail.com, slideshare.net, The Telegraph



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