We all know that pairing our food with the most suitable wine varietal, microbrew, tea, or coffee has become somewhat of an obsession among foodies during the past many years.

In fact, I’ve based a lot of my career around figuring out what pairs best with what, as highlighted in my Wine Press Northwest columns over the years, and my books including “Pacific Northwest Wining and Dining” and the “Pike Place Public Market Seafood Cookbook.”

But who knew that the type of cutlery we use may also affect how we perceive the flavors in our foods?

A fascinating article in the Financial Times brought forth these conclusions:

Copper and zinc were bold and assertive, with bitter, metallic tastes.

Silver tasted dull in comparison.

Stainless steel had a faintly metallic flavor.

Do you consider the type of cutlery you use when you eat popular “chef-y” foods such as mangoes, tamarind, black cod, or grapefruit? Should you?