Red wine is not suitable for seafood

Japanese researchers found that some Western foodies advocate using red wine with red meat, but not with seafood. Japanese researchers have discovered that this proposal has some scientific reasons, because some of the taste of seafood such as red wine and fish will conflict. They have found that the iron ions in red wine will make people eat fish and leave a heavier smell in the mouth.

The researchers analyzed the composition of dozens of red and white wines and asked sommeliers to try these wines while eating scallops. As a result, it was found that red wine with a high content of iron ions aggravated the smell of taste in the sommelier's mouth. When the researchers managed to reduce the iron ions in the wine, the sommelier said that the smell was reduced.

The researchers pointed out that iron ions are the key factors that produce red wine and seafood with a strong smell, but red wine with low iron content may be suitable for matching with seafood.

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