Red wine makes fish taste too fishy. 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....
Full article: Daily Telegraph
By Richard Alleyne, Science Correspondent
Published: 22 Oct 2009
Red Wine with Fish? Ugh!-
Copyright © 2017 A Cork Above, Inc..