White wine with fish: A scientific explanation
Scientists claim they can finally explain the 'golden rule' of pairing wines and foods "Red wine with red meat, white wine with fish."As most people will know drinking red wine with seafood can often leave an unpleasant, fishy aftertaste in your mouth.
But now a team of researchers in Japan say they can explain the odd taste - it's the result of naturally occurring iron in most red wines.
As part of the study the scientists asked wine tasters to sample 38 red wines and 26 white wines while dining on scallops. They found that wines with high amounts of iron had a more intensely fishy aftertaste.
If anyone knows how we get ourselves onto a research project like this - ideally looking at the taste impact of drinking beer and eating steak - please let us know.
Lead researcher Takayuki Tamura said: "This fishy taste diminished when the researchers added a substance that binds up iron.
"The findings indicate that iron is the key factor in the fishy aftertaste of wine-seafood pairings."
While that is all well and good, the saying, "Red wine with red meat, white wine - or reds with low levels of iron, or an iron binding agent, with fish." doesn't quite have the same ring to it.
LINK
Mercian Corporation
"The findings indicate that iron is the key factor in the fishy aftertaste of wine-seafood pairings."
While that is all well and good, the saying, "Red wine with red meat, white wine - or reds with low levels of iron, or an iron binding agent, with fish." doesn't quite have the same ring to it.
LINK
Mercian Corporation
