November 2, 2009

Rites de potage (XCIII): The White-for-seafood Convention needs to be revised. Definitely!

Because the iron content of wine is the key, and not the tannin. (We are pretty sure most of you suspected that.)

The Economist: Red rags – An old rule of cuisine is explained by chemistry (October 29):

Yet, every now and again, a tannin-rich red wine that does go well with seafood turns up. Which wines can manage this pairing, and why, has remained a mystery that even the best-trained sommeliers do not understand. A series of experiments just published in the Journal of Agricultural and Food Chemistry has, however, provided the answer.

By Eric at 11:53 am CET | Category: In Flagranti, Linktips
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