According to the Journal of Agriculture and Food Chemistry (via Food Navigator-USA), white wine goes well with fish because it makes fish taste less fishy. I would have thought that keeping it--the fish, not the wine-- on ice would take care of that.
dubious, at best. white goes with fish because both are comparatively light. next time you have salmon jump in with a cru beaujolais! say, chiroubles from christophe pacalet, available at the better wine stores...
4 comments:
dubious, at best. white goes with fish because both are comparatively light. next time you have salmon jump in with a cru beaujolais! say, chiroubles from christophe pacalet, available at the better wine stores...
I bet you could direct me to one.
it's a conspiracy!
http://sciencenow.sciencemag.org/cgi/content/full/2009/1022/2
Say,
JournalOfAgricultureAndFoodChemistry,
a whack in the mouth will also make fish less fishy.
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