Red wine with fish
James Silverton
According to the latest New Statesman that I have seen, there is nothing
intrinsically wrong with red wine with fish. It's just that those wines
that contain a large amount of iron produce a fishy taste. The opinion
is supported by evidence and thus, if you want to drink red with fish,
you will need to find out its iron content.....not something that the
Wine Spectator or even Parker consider.
--
James Silverton
Potomac, Maryland
Email, with obvious alterations:
not.jim.silverton.at.verizon.not
James Silverton
> According to the latest New Statesman that I have seen, there is
> nothing intrinsically wrong with red wine with fish. It's
> just that those wines that contain a large amount of iron
> produce a fishy taste. The opinion is supported by evidence
> and thus, if you want to drink red with fish, you will need to
> find out its iron content.....not something that the Wine
> Spectator or even Parker consider.
I'm sorry the magazine was "The Economist" but the finding still stands.
Doug Anderson
> James wrote to All on Wed, 4 Nov 2009 17:54:00 -0500:
>
> > According to the latest New Statesman that I have seen, there is
> > nothing intrinsically wrong with red wine with fish. It's
> > just that those wines that contain a large amount of iron
> > produce a fishy taste. The opinion is supported by evidence
> > and thus, if you want to drink red with fish, you will need to
> > find out its iron content.....not something that the Wine
> > Spectator or even Parker consider.
>
> I'm sorry the magazine was "The Economist" but the finding still
> stands.
Experientially (I've made no attempt to analyze iron content), pinot
noir goes well with salmon.
Of course pinot noir goes well with almost everything.
Of course exactly which wine (regardless of color) will go well with
your fish dish will depend on what sort of fish it is and how it is
prepared, right?
Patok
> "James Silverton" <not.jim....@verizon.net> writes:
>
>> James wrote to All on Wed, 4 Nov 2009 17:54:00 -0500:
>>
>>> According to the latest New Statesman that I have seen, there is
>>> nothing intrinsically wrong with red wine with fish. It's
>>> just that those wines that contain a large amount of iron
>>> produce a fishy taste. The opinion is supported by evidence
>>> and thus, if you want to drink red with fish, you will need to
>>> find out its iron content.....not something that the Wine
>>> Spectator or even Parker consider.
>> I'm sorry the magazine was "The Economist" but the finding still
>> stands.
>
> Experientially (I've made no attempt to analyze iron content), pinot
> noir goes well with salmon.
In my experience, any wine goes well with salmon. :)
> Of course pinot noir goes well with almost everything.
>
> Of course exactly which wine (regardless of color) will go well with
> your fish dish will depend on what sort of fish it is and how it is
> prepared, right?
I don't think any wine will go well with mackerel (more
specifically the common Atlantic species, no idea about the other
varieties).
--
You'd be crazy to e-mail me with the crazy. But leave the div alone.
Bi!!
wrote:
I've had red wine with roasted Turbot and Lamprey in Bordeaux. Both
were prepared in a red wine sauce, the Lamprey with a red wine and
blood sauce. I've had better matches and perhaps better fish in
regards to the Lamprey.