Iron fish

[Sharon Bowman]

An interesting article on what causes the dissonance between fish and red wine can be read at the link below.

Red rags.

 

[Joel Stewart]

interesting that they chose scallops. i would have chosen....fish.

especially, what they call "aomi" or "blue flesh" fish here (ie, mackerel, etc.) as those are the hardest to pair with wine of any color, imo. start there and work back.

the iron idea sounds good....one would hope they've extended the experiment.

 

[Rahsaan]

Habits are hard to shift, of course, so it will no doubt be some time before any but the bravest diner is willing to endure the withering raised eyebrow of the sommelier and break with the white-for-seafood convention.

I don't know if I'd go that far. But still, nice that this research is being done.

 

[Jeff Grossman]

So, other than binding with iron, do the chelating agents change the taste of wine in other ways? Or, perhaps a year from now, I can slip a penny little white pill into my Brunello and chow down on the chowdah?

 

[SFJoe]

Sure figured this was going to be a thread about the music at a restaurant in the 6th.

 

[The Wine Mule]

originally posted by SFJoe:
Sure figured this was going to be a thread about the music at a restaurant in the 6th.

Yes! Thrash Metal on the rue de Seine!

 

[The Wine Mule]

originally posted by Sharon Bowman:
Iron fishAn interesting article on what causes the dissonance between fish and red wine can be read at the link below.

Red rags.

In the "comments" section, mention is made of the high iron content in the soils of

 

[SFJoe]

originally posted by The Wine Mule:

Whoever this guy (or gal) is, I got lost at "hystidine."

Due to the misspelling, no doubt.

 

[Sharon Bowman]

originally posted by SFJoe:
Sure figured this was going to be a thread about the music at a restaurant in the 6th.

That's because I forgot the comma.

 

[The Wine Mule]

originally posted by SFJoe:

originally posted by The Wine Mule:

Whoever this guy (or gal) is, I got lost at "hystidine."

Due to the misspelling, no doubt.

That's kind of you, but the truth is, I was never good in chemistry class.

 

[VLM]

originally posted by Sharon Bowman:
Iron fishAn interesting article on what causes the dissonance between fish and red wine can be read at the link below.

Red rags.

Saw this leafing through last night but haven't yet read it. I'm surprised you read the Economist. I figured you might hate it.

 

[Sharon Bowman]

originally posted by VLM:
I'm surprised you read the Economist. I figured you might hate it.

We've already been through this one, dearest.

originally posted by VLM:

originally posted by Sharon Bowman:
Getting the ladybugs outHere's an interesting article on the effect of a carton container on certain undesirable flavor components in wine.

Box clever.

You read the Economist? Isn't that a bit bourgeois? I freely admit to being bourgeois, but I didn't think you would.

 

[VLM]

originally posted by Sharon Bowman:

originally posted by VLM:
I'm surprised you read the Economist. I figured you might hate it.

We've already been through this one, dearest.

originally posted by VLM:

originally posted by Sharon Bowman:
Getting the ladybugs outHere's an interesting article on the effect of a carton container on certain undesirable flavor components in wine.

Box clever.

You read the Economist? Isn't that a bit bourgeois? I freely admit to being bourgeois, but I didn't think you would.

Right, sorry.

 

[VLM]

originally posted by VLM:

originally posted by Sharon Bowman:

originally posted by VLM:
I'm surprised you read the Economist. I figured you might hate it.

We've already been through this one, dearest.

originally posted by VLM:

originally posted by Sharon Bowman:
Getting the ladybugs outHere's an interesting article on the effect of a carton container on certain undesirable flavor components in wine.

Box clever.

You read the Economist? Isn't that a bit bourgeois? I freely admit to being bourgeois, but I didn't think you would.

Right, sorry.

From the article:

These findings show that, contrary to popular belief, tannins are not responsible for the difficulty in pairing red wines with seafood. Instead, monitoring the iron content of wine is the key (unfortunately, there is as yet no way to guess in advance from grape variety or soil which red wines will be iron-free). The data also hint that highly acidic white wines pair well with particularly fishy-tasting seafood because the acids act as chelating agents, reducing the amount of iron in the whole combination, regardless of its source.

Does iron have a unique structure, such that, in contact with fish it binds to something to create a nasty tasting compound? It seems like it would need to be something endemic to just fish flesh.

High acid reds work with fish?

 

[VLM]

originally posted by The Wine Mule:

originally posted by Sharon Bowman:
Iron fishAn interesting article on what causes the dissonance between fish and red wine can be read at the link below.

Red rags.

In the "comments" section, mention is made of the high iron content in the soils of

 

[slaton]

I'm reminded of an article from a few years ago where the metallic odor from touching iron was linked to the decomposition of skin peroxides.

 

[VLM]

[No message]

 

[MLipton]

originally posted by VLM:
Bump.

See my comment in the other thread. Slaton's ref is what I was referring to there.

Mark Lipton

 

[Jay Miller]

Very interesting article. Thanks for posting!

 

[Christian Miller (CMM)]

originally posted by Rahsaan:
Habits are hard to shift, of course, so it will no doubt be some time before any but the bravest diner is willing to endure the withering raised eyebrow of the sommelier and break with the white-for-seafood convention.

I don't know if I'd go that far...

I definitely wouldn't; you see red wine-on-fish tables all the time in seafood restaurants these days. Sometimes I think it's actually less common to recommend a white wine than Pinot Noir with Salmon.