Dumb Question: pinot noir and blood?

K

Kay Bixler

Kay Bixler
Had a piece of seared tuna the other day and washed it down with a young pinot noir. On its own the pinot was quite tight but once it mingled with nearly raw tuna the wine was all fruit and love. Intrigued, I tried again tonight with some grilled beef and once again the wine came alive with the pink cow parts.

Why is this? Could I just add some blood to a young, tannic wine to soften it up?

M Lipton, et al., is there some kind of well known chemical reaction behind this?

Best,
Kay
 
Tannins have a known affinity for albumin, the most abundant protein in blood (they likewise have an affinity for fats, but that's another story). I suspect that that's one of the reasons that bloody steaks are such a good match for tannic, young red wines, but I can't prove it.

Mark Lipton
 
I add blood to young, tannic wines all the time. I especially like O-negative.

Of course, I live with a physician who has easy access. Your mileage may vary.
 
originally posted by Chris Coad:
I add blood to young, tannic wines all the time. I especially like O-negative.

Of course, I live with a physician who has easy access. Your mileage may vary.
Click to expand...
You turned in your wife for Michael Jackson's doc?
 
originally posted by Lou Kessler:
Question
originally posted by Chris Coad:
I add blood to young, tannic wines all the time. I especially like O-negative.

Of course, I live with a physician who has easy access. Your mileage may vary.
Click to expand...
You turned in your wife for Michael Jackson's doc?
Click to expand...

Oddly, he was not available for a consult.
 
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