Red Wine, Meet Red Meat

Ever wonder why red wine and red meat make such a perfect pair?  According to research, the dry oral sensation produced by high-tannin red wine perfectly counters the slippery sensation caused by the fattiness of red meat, creating a magical meal.  The combination of these two create a perfect balance because they sit on the opposite ends of the sensory spectrum of the mouth.  Astringent goods, such as red wine, act as palate cleansers, removing any after-tastes or fatty mouth coatings.

“The mouth is a magnificently sensitive somatosensory organ, arguably the most sensitive in the body,” said Paul Breslin of Rutgers University and the Monell Chemical Senses Center. “The way foods make our mouths feel has a great deal to do with what foods we choose to eat.”

There are several different ways to pair red wine and red meat.  Already picked your cut for the holiday season?  Click here to learn about the best wine pairing for your meat of choice!

Beef is what’s for dinner?  Click here for several different Beef recipes.  All pair nicely with the Mira 2009 Cabernet Sauvignon, with it’s lush dark fruit, generous body & abundant tannins it will leave your mouth with the feeling of velvet next to the fattiness of your beautiful executed entree!  Try your favorite Mira red wine & red meat pairing this season and have your guests fa la la la loving your dinner!