The beer vs. wine debate continues to rage on —which one is the better suitor for the fair maiden cheese?
Scientists have waded into the debate and certainly haven’t resolved it.
But every beer drinker knows how delicious this combination is. Who hasn’t tucked into suds and pizza after moving into a new home, or brewskies and nachos smothered in cheddar after intramural volleyball?
Well, the pairing is often taken to another level, and fifth-generation brewmaster George Reisch of Anheuser-Busch says beer beats out wine primarily because it has something that wine doesn’t.
“Carbonation is beer’s secret weapon,” says the St. Louis, Mo., resident. “It’s a great carrier gas.
“CO2 becomes less soluble as it goes in your mouth. The CO2, being carbon-based, is literally dialling up the flavour. It binds to the aromas in the food with the fruity esters (in the beer), and carry them up through the nose.
“It’s really the advantage we have over wine because there’s no CO2 in wine.”
Reisch paired up with cheese expert Afrim Pristine of The Cheese Boutique in Toronto for a recent tasting in Hogtown.
To read the rest of the story, please go to: Toronto Sun.
