Red Wine with Fish

An interesting story on the chemistry behind wine matching with fish/seafood - http://www.economist.com/sciencetechnol ... d=14743767

In Norway, red wine is the classic match for Cod. A lot of matches are IMO based more on convention than any logic.

Haven't read the article yet , but it looks interesting - thank you.

Will get to article later too. Cab and Tuna, generally a wonderful match for humble me!

Now I have read the article, and no, I do not know which red wines are mainly drunk with Cod and what their iron contents are

Intertesting that the article focusses on an unpleasant fishy taste - I had not heard that specifically was the problem with red wines and fish. What do others say? Is it perhaps a Japanese perception?

My personal experience has been that most reds take on an unpleasant, metallic taste whenever I've paired them with fish. The exceptions being salmon and pinot noir, or a fish stew with a tomato base.

Now I have read the article, and no, I do not know which red wines are mainly drunk with Cod and what their iron contents are

Intertesting that the article focusses on an unpleasant fishy taste - I had not heard that specifically was the problem with red wines and fish. What do others say? Is it perhaps a Japanese perception?

No, that's certainly my experience, too. The fish oils tend to come to the fore and, if there are any biogenic amines present, I get whopping big whack of them, too. Nasty nasty nasty.

Mark Lipton

This topic always reminds me of From Russia With Love.

Bond: "Red wine with fish. Well, that should have told me something."

My personal experience has been that most reds take on an unpleasant, metallic taste whenever I've paired them with fish. The exceptions being salmon and pinot noir, or a fish stew with a tomato base.

We're with you on this one Kyrstyn.