Red Wine with Fish?

Red wine makes fish taste too fishy. - Daily Telegraph by Richard Alleyne, Science Correspondent

Scientists have discovered why we prefer white wine with fish - because red makes the fish taste too fishy.

Researchers have found that iron in the reds react with substances in the fish to create a nasty metallic aftertaste. The findings back up the rule of thumb established by connoisseurs that has in the past seen the drinking of red wine with fish as a social faux pas.

Professor Takayuki Tamura, of the University of California, and colleagues said the discovery allows drinkers to accurately predict which wines might trigger a fishy aftertaste. They found that wines with high amounts of iron had a more intensely fishy aftertaste. But this fishy taste diminished when the researchers added a substance that disguised the iron.

The findings, published in the Journal of Agricultural and Food Chemistry, does suggest that low-iron red wines might be a good match with seafood.

I still run across people who insist they do enjoy red wine with fish or seafood. I always thought they were just deliberately contrary. Maybe they just like that strong metallic flavor. There is no accounting for taste....


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