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The Economist recently had a article about the scientific basis of the "only white wine with seafood rule": http://www.economist.com/sciencetechnology/displayst
by jfischer 17y ago
The Economist recently had a article about the scientific basis of the "only white wine with seafood rule": http://www.economist.com/sciencetechnology/displaystory.cfm?story_id=14743767 http://www.economist.com/sciencetechnology/displaystory.cfm?.... Apparently, the key factor is the level of iron in the wine -- too much iron in the wine/seafood combination results in a "fishy" taste. It would be interesting to see more research into the chemistry of wine/food pairings.
- silentbicycle 17y agoFrom a chemistry standpoint, the biggest factor is the acidity of the wine. Acidic wines (particularly whites) can be very crisp and palate-cleansing, while less acidic wines taste softer and smoother. I don't have my copy of Harold McGee's _On Food and Cooking_ with me, but that's the first place I'd look for more info.