Cheese can boost the taste of wine by enhancing its fruitiness and bouquet. A study showed that cheese also increases the feeling of enjoyment for drinkers.

The findings corroborate the age-old practice of pairing cheese and wine. The study was conducted by researchers at the Centre for Taste and Feeding Behavior and involved 31 wine enthusiasts.

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The study showed that all the wines tasted better after cheese. The researchers concluded that cheese helps in reducing the "duration of the perception of astringency of a certain wine."

The study evaluated four different types of cheese which were the hard goat's cheese crottin de chavignol, blue Roquefort, comte, and epoisses. Each cheese was found to have a similar impact. The study also included a wide range of wines including dry Sancerre, fruitier Madiran, sweet Pacherenc, and a full-bodied Bourgogne.

The study involved taking a piece of cheese, followed by three sips of wines. The participants were then asked to describe their feelings from the list of sensations given to them. The process was repeated with each wine and each cheese. None of the four cheese had any negative impact on wine.

The study showed that all the four cheese increased the aroma of red fruits in the Bourgogne and Madiran red wines. Cheese also enhanced the aroma for Pacherenc, the sweet white wine.

The experiment was led by Mara Galmarini of the National Scientific and Technical Research Council and Pascal Schlich of the National Institute for Agronomical Research. The study was published in the journal Food Science.