Struggeling Survivor

scienceandfood:

Food, Wine, and Biochemistry
Wine and food pairing may seem like a refined art form, cultivated through trial and error to best suit the individual, but what if we told you there was also a science to it?
When it comes to wines, the word “tannin” is thrown around a lot. Tannins contribute to two wine-tasting characteristics: bitterness and astringency. A sip of wine is just the beginning of the biochemical process behind astringency. Read more…
Photo Credit:Kirti Poddar (22598380@N07/Flickr)

scienceandfood:

Food, Wine, and Biochemistry

Wine and food pairing may seem like a refined art form, cultivated through trial and error to best suit the individual, but what if we told you there was also a science to it?

When it comes to wines, the word “tannin” is thrown around a lot. Tannins contribute to two wine-tasting characteristics: bitterness and astringency. A sip of wine is just the beginning of the biochemical process behind astringency. Read more…

Photo Credit:Kirti Poddar (22598380@N07/Flickr)