Iron (or Sodium) and Wine?
No, not a spin-off alt folk band. A couple weeks ago there was a good bit of publicity over a study indicating that iron compounds in red wine are responsible for contributing to "fishy" flavors when red wine is paired with seafood. Here's one example ->
http://sciencenow.sciencemag.org/cgi/...
Then a couple days ago I was reading the "Sake" volume of the Oishinbo books (a fantastic series of Japanese manga comics revolving around Japanese food), which suggested that sodium compounds in wines (including white wines) have the same effect (and ergo, arguing that sake generally makes a better pairing than wine, even white wine, with fish and seafood).
Which prompted a couple questions ->
- are there white wines with high iron content that would have the same effect as indicated in the recent study?
- is there anything to the sodium theory? Yes, I know it's a comic book, which is generally not exactly a definitive source of information, but for the subjects I know something about, the books seem pretty well-researched.
By Frodnesor
on Nov 15, 2009 07:38 AM
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I just bought 5 volumes of this series and I am actually reading the "Sake" one.
I was wondering the same... I mentioned the same question to my friends who are wine lovers and they just laughed at me saying that how can i come with information like than from a Manga book =(
Still I am very happy and having a great time with these characters and their food adventures.
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Metals and other intrusions into wine due to denizens of the periodic table were the subject of an old thread. Take a look at the links cited here:
http://chowhound.chow.com/topics/568447
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