What causes metallic flavors?

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Bill Buitenhuys

Bill Buitenhuys
Last night we were drinking a very nice fino sherry that had a good dose of seaspray mixed with extra dry nuttiness. On its own it was extremely refreshing, long and clean. Paired with marcona almonds and manchego it was splendid. Then I ate some smoked sea bass and the wine went all metallic to the point of being really nasty. It was like handful of pennies were in my mouth. Same thing happened after eating sauteed shrimp with chorizo.

This metallic transformation occured as well with a Lopez de Heredia Reserva blanco after eating sardines.

Any ideas what is going on here?
 
originally posted by Bill Buitenhuys:
What causes metallic flavors?Last night we were drinking a very nice fino sherry that had a good dose of seaspray mixed with extra dry nuttiness. On its own it was extremely refreshing, long and clean. Paired with marcona almonds and manchego it was splendid. Then I ate some smoked sea bass and the wine went all metallic to the point of being really nasty. It was like handful of pennies were in my mouth. Same thing happened after eating sauteed shrimp with chorizo.

This metallic transformation occured as well with a Lopez de Heredia Reserva blanco after eating sardines.

Any ideas what is going on here?
Click to expand...

Sea bass en papillote?
 
originally posted by Bill Buitenhuys:

Any ideas what is going on here?
Click to expand...

I recall reading somewhere (maybe here?) that what we refer to as "iron" flavor is actually imparted by the oils that adhere to metallic surfaces, which typically are amines. Thus, I'd posit that the tertiary amines that give rise to "fishiness" can, in some people, give rise to "metallic" flavors, too. That, or it's an overabundance of orgone.

Mark Lipton
(Somewhere in Orlando, surviving on '05 Trimbach Yellow Label Riesling)
 
If you have to resort to survival, you could do worse. Join me with the fam in northern Minnesota sometime. I'd kill for yellow-label Trimbach.

A similar effect from certain reds (the more structured, tannic kind) with turkey was one of the first wine/food danger zones I learned to recognize. The wine (and turkey) turned to metal, and not in a nice, yellow-label riesling sort of way.
 
originally posted by MLipton:
originally posted by Bill Buitenhuys:

Any ideas what is going on here?
Click to expand...

I recall reading somewhere (maybe here?) that what we refer to as "iron" flavor is actually imparted by the oils that adhere to metallic surfaces, which typically are amines. Thus, I'd posit that the tertiary amines that give rise to "fishiness" can, in some people, give rise to "metallic" flavors, too. That, or it's an overabundance of orgone.

Mark Lipton
(Somewhere in Orlando, surviving on '05 Trimbach Yellow Label Riesling)
Click to expand...

What you may be trying to remember is that the 'metallic' smell is due to carbonyl compounds that are formed when Fe(II) reduces lipid peroxides excreted from the skin: http://www3.interscience.wiley.com/journal/113383440/abstract.

(I recently survived on the Pinot Gris. It was not too difficult.)
 
Hmm, numerous internet sources are suggesting tannins + some fish = metallic taste. There are certainly tannic qualities in both the fino and the LdH white.
 
originally posted by Arjun Mendiratta:

What you may be trying to remember is that the 'metallic' smell is due to carbonyl compounds that are formed when Fe(II) reduces lipid peroxides excreted from the skin: http://www3.interscience.wiley.com/journal/113383440/abstract.

(I recently survived on the Pinot Gris. It was not too difficult.)
Click to expand...

By Jove, I do think that that's it. I'm glad that someone here has a functional memory... and it sure ain't me. Maybe the wine has a high level of Fe(II) that reduces lipid peroxides in fish oil?

My condolences about the Pinot Gris experience. Better you than me, Arjun.

Mark Lipton
(Tonight making do with Mot NV Imperial and surprisingly good sushi -- no metallic notes in evidence)
 
I've been told by semi-reliable Skinnerian sources that brettanomyces can cause metallic flavors. Maybe not quite the kind described (only appearing with fish), but still....
 
drifting seafood fun facts:

the patagonian toothfish isn't a true sea bass, like a striper.

it's a much oilier fish, and very slow to mature (10-12 yrs)

seafood watch has it on it's list to avoid because of the huge illegal industry and the resulting collateral damage to other species, and...it's being overfished

they also recommend limiting consumption for contamination reasons....mercury....(how's that for metallic?)

so what is whole foods doing selling this fish anyhoo?

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www.montereybayaquarium.org

back to the wine/fish metallic connection....if it's not the oils, the iodine or the mercury (lol), i wonder what's in the brine for the smoked fish, and/or if the smoking changes the oils etc. in the fish?
 
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