Tannin Binds Protein
pairing:tannin_binds_proteinRed wine tannins bind with protein molecules in meat, softening the tannin's grip and amplifying the meat's umami. Barolo with bistecca, Cabernet with rib-eye, Syrah with lamb.
Red wine tannins bind with protein molecules in meat, softening the tannin's grip and amplifying the meat's umami. Barolo with bistecca, Cabernet with rib-eye, Syrah with lamb.