Because the tannins, typical of red wine, produce a feeling of roughness and dryness that compensates for the softness left by the fat of the meat. In fact, the tannins break down the glycoproteins in the saliva, which have a lubricating function, restoring the feeling of "dry mouth" after taking greasy foods. This was demonstrated by a study coordinated by the Department of Nutritional Sciences of Rutgers University (USA): researchers verified the effect by making a group of volunteers eat greasy foods, accompanied by solutions containing astringent substances such as grapeseed extract, tea green and aluminum sulphate.

Tea is also perfect. For the same reason, the Orientals eat with tea and in many cultures there are combinations of astringent and fat ingredients, such as vinegar and oil, lemon and fried foods, pickles and boiled meat, ginger and sushi. According to the researchers, the natural tendency to re-establish a balance between the tactile sensations of the mouth has favored the search for a varied diet, which has been advantageous for our evolution.