We've all heard about how you're supposed to pair
white meats with white wine
and red meats with red wine
Well, I just read why white goes so well with fish.
According to the March 2010 issue of Food Network Magazine,
white helps to make the fish taste less "fishy".
Here's exactly what is says:
"Diners have long paired fish with white wine, and now scientists know why: They've discovered that iron present in red (but less so in white) brings out seafood's fishy aftertaste."
So now, next time someone says they would prefer something else,
you can come back with a scientific explanation for your wine choice. ;)