Comments on: Science Explains: Why You Can’t Drink Red Wine With Fish

By: Gary Rees

Gary Rees — Mon, 26 Oct 2009 23:41:19 +0000

Is beer iron rich?

By: Keith

Keith — Mon, 26 Oct 2009 18:32:10 +0000

Lisa hit the nail (an iron one) on the head. I had a friend who had a problem with too much iron in his system – drinking red wine was actually proscribed for him, to which he did with great relish. He credited his long life to following his doctor’s orders to drinking at least one glass of full bodied red at dinner – but never more than two glasses.

He found that medications provided side effects that had robbed him of some of his enjoyment of life – so in moderation – the red wine was exactly what the doctor ordered, and ended the problems he was having with his medication.

By: Lisa

Lisa — Mon, 26 Oct 2009 15:36:48 +0000

Health aspect: Another factor when combining red wine with ANYTHING is iron absorption. If you are even remotely iron deficient, beware these “iron sponges” that Patrick mentioned. They will rob from other iron-rich foods and slow or prevent them from being used/stored by your body. Just a tidbit I ran across today while researching my low iron count.

By: Eno-Master

Eno-Master — Sun, 25 Oct 2009 17:17:43 +0000

I have to agree with both Ahli and Cris that cooking method does make a difference and salmon can pair nicely with Pinot Noir if prepared to do so.
With all of this in mind, Patick has the right idea.
What’s for dinner tonight?? Let’s make it salmon with a Pinot Noir. I have a nice 2002 in my cellar, that should go well with salmon.
In general, I’ll drink white wine with most fish and seafood.

By: Patrick

Patrick — Sun, 25 Oct 2009 15:12:32 +0000

In unpolluted streams, lakes and marshes, the tannic acid (tannin) content is closely linked to the iron content of the water; in fact, chemically speaking, tannins are practically sponges for iron. So Ahli’s comment about the tannic acid content shows the great value of the wisdom of experience. I’d suggest we should all do a lot more “research” on this at our dinner tables.

By: Cris Whetton

Cris Whetton — Sat, 24 Oct 2009 04:04:12 +0000

There is at least one fish dish that is drunk with red wine: salmon, poached in red wine and oranges. (Arctic char is better than salmon, but not traditional: the dish dates from the sixteenth century.) It does not go at all well with a white.

By: Ahli Anggur

Ahli Anggur — Sat, 24 Oct 2009 00:25:16 +0000

I wonder how tradition and common sense, when reduced to simple (and optional) guidelines to help diners avoid an unpleasant experience, become “snooty rules”?

The general belief among sommeliers has been that tannins in red wine tend to clash with oily fish, sometimes producing a metallic taste. So a pinot noir, high in acid and low in tannin, should pair well with salmon; but a big, tannic Napa cabernet may not go so well with yellowfin tuna. Perhaps the chemists might test this next.