In a recent study, University of California researcher Takayuki Tamura and a group of colleagues asked wine tasters to sample 38 red wines and 26 white wines while eating scallops.
Tamura and his team determined that the fishy aftertaste experienced when pairing red wine with seafood resulted from the natural iron found in red wine. When the researchers added a substance to hide the iron, however, the fishy aftertaste disappeared. Thus, iron was identified as a key element in the fishy aftertaste of a wine and seafood pairing. Their findings, published in the American Chemical Society's Journal of Agricultural and Food Chemistry, suggest that white wines or low-iron red wines might have a scientific reason for being the best wines to match with seafood.
-compiled by Surabhi Bhatt
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