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#325072 - 04-04-2007 03:28:43 Red wine + shellfish = metalic taste...
Mikelav Offline
Member

Registered: 03-01-2004 23:59:00
Posts: 90
Loc: Washington State
Anyone experience this phenomenon? It usually happens with a tannic red and shrimp, and it doesn't matter how the shrimp was cooked. However, tonight I'm having a 1996 Sleepy Hollow Vineyard Pinot Noir, which is a bit softer on the tannin, but the 'problem' still occurred. Does this phenomenon have a name so I can search for it on the Net and figure it out?

Many thanks!

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#325074 - 04-04-2007 03:43:46 Re: Red wine + shellfish = metalic taste... [Re: Mikelav]
blil Offline
Crazed Wino

Registered: 12-13-2000 08:00:00
Posts: 6251
Loc: Paola, KS
I agree. I've rarely had good luck trying to pair red wine and shellfish. To make it work, I think you need to go light & fruity with young Beaujolais, Dolcetto and things of that nature.

Better to go with white wine or rose, imo.
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#325075 - 04-04-2007 03:45:55 Re: Red wine + shellfish = metalic taste... [Re: Mikelav]
Drew Spaulding Offline
Obsessed

Registered: 08-24-2003 07:00:00
Posts: 2169
Loc: Outer Qwghlm
I've found this problem to be more evident with bivalves, but I have noticed it with shrimp dishes, as well. It has to do with the iodine levels in the shellfish, and it can be very obnoxious. Its the main reason that I almost always go with a rose when having a paella that has shellfish, even if there is game/fowl involved. The one red that I have had recently that did not exhibit this quality was a red Txacolina, but that was a red wine in color only - high acid and slightly spritzy, just like the whites from the region.

Cheers!
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