For many years, there was the rule red meat red wine, fish white wine. As wine becomes preferred by more people, many wine enthusiasts believe that the old rules don’t apply.

In Japan scientists were interested in why the traditional statement of pairing red wine with red meat, and white wine with fish was followed. Is it folklore or just an easy way to handle pairings?

In an article by Phil Berardelli in ScienceNow Daily News, “Why Fish and Red Wine Don’t Mix” the author discusses the research at Mercian Corporation in Japan. The experiment consisted of several wine tasters tasting red and white wines with scallops. After the tastings were completed the researches analyzed the chemical components of the wines to try to discover a link to the aftertastes.

According to the results the amount of iron in the wine affects a component of the scallop. Berardelli writes, “When the element’s content rose above 2 milligrams per liter or so, the seafood-dining experience turned sour.” Red wines tend to have more iron than white wines.

While winemakers may be interested in this study, it appears that it would be useful for gourmet chefs. What wine will you serve with scallops next time?

Cheers! Kathy