Does red wine enhance seafood’s fishy aftertaste?

Posted by John Lampard on Monday, 2 November, 2009 to the trends subset

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 [...]

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