The classic pairing of wine and cheese is officially backed by science! A recent issue of Current Biology explains why we enjoy the two together -- besides the fact that they're delicious!

Findings published in the October 9th issue of Current Biology suggests that mouthfeel, the way food feels in our mouths, is responsible for the phenomenon. In a release, the publication's publisher, Cell Press, explains that "astringent wine and fatty meat are like the yin and yang of the food world, sitting on opposite ends of a sensory spectrum."

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Photo by Dominic Hallau