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” ...
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