Friday, November 13, 2009

The Imperfect Match

The rather old (yet totally accepted) belief that red wine is not to be paired with seafood is nearly a religious dogma among connoisseurs.

Their reasoning is that the combination usually results in a strong and unpleasant fishy aftertaste. The traditional explanation for the "bad" pairing is based on the presence of tannins—the chemicals that make red wines taste dry and cause the mouth to pucker. Yet, every now and again, a tannin-rich red wine that does go well with seafood turns up. Even though which wines can manage this pairing, and why, has remained a mystery that even the best-trained sommeliers do not understand.

So, a bit "stumped" over this little wine-and-fish quandary yourself? Then trust me, you're not alone.

Read more here

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