Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Vintage or vile,


Peter B Wolf
 Share

Recommended Posts

The New Scientist, 19 Jan .:

http://www.newscientist.com/article.ns?id=mg18925354.700

Quote: "...........Cheese masks the subtle flavours that mark out a good wine, so your guests won't be able to tell that you are serving them cheap stuff.

Bernice Madrigal-Galan and Hildegarde Heymann of the University of California, Davis, presented trained wine tasters with cheap and expensive versions of four different varieties of wine. The tasters evaluated the strength of various flavours and aromas in each wine both alone and when preceded by eight different cheeses.........."

I knew it, 'Danish Blue & Manischewitz' just did not taste right. :biggrin:

Peter
Link to comment
Share on other sites

 Share

×
×
  • Create New...