Wait but why?

I'm embarrassed to say it now, but until recently, I didn't "get" Italian wine. On the whole they were too bold and acidic for my taste. After spending winter break in Tuscany, however, I've done a complete 180: the combination of a glass of chianti and bucatini all'amatriciana (basically pork pasta) was so earth-shatteringly enjoyable that it's nearly ruined other food for me.

But it made me wonder - how could I go from having a distinct dislike for a wine to relishing it? How on earth did the same chemical substance suddenly taste better when coupled with a particular kind of food? 

The answer likely has to do with the interaction between the fat content of the food and tannin/acid content of the wine. Your body produces more saliva when you eat greasy food in order to combat oily residue left in your mouth. The saliva, in turn, makes your tongue feel slippery. As it turns out, however, the tannin and acid content pull out proteins from your tongue that eliminate the slippery sensation, resulting in a more pleasant dining experience overall. 

The reverse hypothesis explains why I didn't "get" Italian wine. If you drink a high tannin, acidic wine with no food, there is less saliva in your mouth with which the tannin & acid can react, and you experience a sharp, dry sensation. 

More information on how & why to pair wine can be found here: http://winefolly.com/review/simple-food-and-wine-pairing/