Should red wine only be served with red or dark meats and white wine with white meat, or doesn’t it really matter? Personally I’m not bothered, I’ll eat and drink whatever is on offer. However there may be a scientific basis for not accompanying fish courses with red wines as the higher iron levels in some red wines can intensify the meal’s fishy aftertaste.
They found that wines with high amounts of iron had a more intensely fishy aftertaste. This fishy taste diminished, on the other hand, 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, the researchers say, suggesting that low-iron red wines might be a good match with seafood.
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