Achieving Total Wellness Now

by richmeyer

Ask any wine connoisseur why red wine should not be drunk with fish and he will tell you with religious fervor that it is just not done.  The reason is that the combination usually results in a strong and unpleasant fishy aftertaste; and the explanation in the past has been something to do with the tannins in red wine…those things that make your lips pucker.

Every so often someone does discover a red wine that goes just fine with fish and does not have any unpleasant aftertaste.  Up until now, nobody, even among top sommeliers, has had an answer as to why there is this difference among red wines.

It has been discovered by a Japanese researcher, Takayuki Tamura, and his colleagues at the Product Development Research Laboratory of Mercian Corporation in Kanagawa, Japan that iron is the culprit.  When the dissolved iron in the wine is chelated, made chemically inert, there is no fishy aftertaste.  When iron is added to other wines that do not normally have the problem, the fishy aftertaste is present.

Now the next time you are out to dinner and order wine you have a story to tell your family, friends and even the sommelier; and it is true.  They will be so impressed!

Sincerely,

Paul

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