Researchers have come up with a scientific explanation as to why most red wine shouldn't be paired with fish.Japanese scientists had testers drink 38 different red wines as they dined on scallops. While most of the reds clashed with the seafood, some didn't. After analysing the contents of the tested wine, the researchers found that the more iron in a vino, the more likely it is to produce a fishy aftertaste when consumed with seafood.
Because there hadn't previously been a definitive explanation as to why red wine and seafood is usually a bad idea, this could actually lead to the red wine-seafood pairing becoming more common now that it will be easier to pick out those special reds that won't clash.
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