The science behind why red wine and red meat make such a dynamic duo has everything to do with they fact that they are opposites in taste.

According to the journal Current Biology, red wines tend to have high levels of tannins, which taste dry, while the fattiness of certain cuts of red meat registers as “slippery.” Turns out the two are are an ideal match—as study author Paul Breslin points out, fatty foods in general are more palatable when served with some astringent element.

More relevant info: Your palate isn’t the only thing attracted to the wine-meat combo. Wakefield Research found that 72 percent of women find a man who knows his food and wine much more attractive than one who talks about politics all the time. In other words, a Chuck Hughes over a Tucker Carlson all day, every day.

[via Los Angeles Times]