LONDON Levels of iron in both red wine and fish may be behind the long-held belief that the two generally don’t pair well together, according to a recent story in the British newspaper, the Daily Telegraph. Citing a study by professor Takayuki Tamura and colleagues at the University of California, published in the Journal of Agricultural and Food Chemistry, the publication noted that the greater the iron content of a wine, the more likely it is to trigger a “fishy” ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!