红酒能搭配海鲜吗
其实吃海鲜时是可以搭配红酒的，只是这样的搭配口感不太好而已。吃海鲜虽然主要的佐餐酒是白葡萄酒，但也要看汁酱来决定。如果海鲜是用红酒汁或Provencale式的汁炮制的，你也可以选一种果味足的醇和红酒。
美食家常说，“红酒配红肉，白酒配白肉”，意指红葡萄酒不宜与鱼、虾等海鲜、河鲜搭配，否则会让人觉得口中留有鱼腥味，不太舒服。那么红酒真的不能和海鲜搭配吗？本文小编就带大家一起来学习红酒和海鲜搭配的方法。
美国加利福尼亚大学戴维斯分校教授田村高幸与日本一家知名葡萄酒生产商产品研发实验室的工作人员日前发表报告认为，红酒和鱼搭配之所以会产生鱼腥回味，是因为红酒天然含铁。田村说，包括常存在于水中的二价亚铁在内，各种以不同形式存在的铁在红酒中的浓度与鱼腥回味程度呈“强烈正相关联系”。
田村介绍说，人们通常把红酒与牛、羊肉等红色肉类搭配，部分原因是葡萄皮、葡萄籽产生的酸性化合物单宁可以软化“红肉”纤维，使肉质细嫩，还能与肉中的蛋白质结合，使肉汁味道更鲜美。
他说，人们用白葡萄酒与海鲜等“白肉”搭配，是因为白葡萄酒中酸性成分可以去腥。红葡萄酒和鱼搭配会产生鱼腥回味，有时会出现金属味，嘴里感觉苦涩。但人们先前只知道，这是因为单宁味道重，完全盖过海鲜的美味。
在西方国家，如果餐桌上出现“红酒配白肉”，常常意味着社交失礼。不过，田村等人认为，并非所有红酒都无法搭配海鲜。“当研究人员朝红酒中添加一种可以把铁元素‘包裹’起来的物质后，鱼腥味就消失了。”
Can red wine go with seafood？
In fact， you can match seafood with red wine， but it doesn't taste very good. Although white wine is the main accompaniment to seafood, it also depends on the sauce. If seafood is processed with red wine juice or Provencale juice, you can also choose a fruity alcohol and red wine.
Gourmets often say, "red wine with red meat, Baijiu with white meat", which means that red wine should not be matched with seafood and river food such as fish and shrimp, or it will make people feel fishy and uncomfortable. Can't red wine really go with seafood？ This article will take you to learn how to mix red wine and seafood.
Takayuki Tamura, a professor at the University of California, Davis, and the staff of the product research and Development Laboratory of a well-known Japanese wine producer recently released a report that the reason why red wine and fish can produce fishy aftertaste is that red wine naturally contains iron. Tamura said that the concentration of various forms of iron in red wine, including ferrous iron, which often exists in water, is "strongly positively correlated" with the fishy aftertaste.
Tamura said that people usually match red wine with red meat such as beef and mutton, in part because the acidic compound tannin produced by grape skin and grape seeds can soften the "red meat" fiber, make the meat tender, and combine with the protein in the meat to make the meat taste more delicious.
He said that people use white wine with "white meat" such as seafood because the acid components in white wine can remove the fishy smell. The combination of red wine and fish will produce fishy aftertaste. Sometimes, there will be metallic taste, and the mouth feels bitter. But people only know that this is because the tannin taste is heavy, which completely outweighs the delicious seafood.
In western countries, if there is "red wine with white meat" on the table, it often means that it is impolite to socialize. However, Tamura and others believe that not all red wines can match seafood. "When researchers added a substance to red wine that could 'wrap' iron, the fishy smell disappeared."
