Interesting to read in The Economist about a recent study which provides a scientific explanation for the fact that fish doesn’t usually go brilliantly with red wine.
According to results published in the Journal of Agricultural and Food Chemistry, researchers in Japan have nailed the reason why most red wines drunk with most types of fish or seafood leave what they describe as an unpleasant, fishy aftertaste. (I think the aftertaste is often metallic – appropriately, as it turns out. Read on.) Tannins in red wine aren’t the culprit, as was previously believed. It turns out that red wines with high levels of iron produce particularly nasty results.
Their experiments also suggested that acidic white wines often go particularly well with fish and seafood because the acids apparently act as chelating agents, reducing the amount of iron in the whole fish-wine combination.
I guess this also explains why iron-rich spinach tastes horribly metallic (or maybe even fishy – I will check on the next spinach-scoffing occasion) with red wine but fine with white. Any comments?
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