Why are the red wines used with beef and fish different?

When it comes to red wine pairing with meat, anyone who is familiar with red wine can say the common pairing of "red wine with beef, white wine with fish". Regardless of the absoluteness of this law, let's talk about why red wine with beef and fish are different?

Yuncang Winery's brand LEESON red wine shares beef as a representative of red meat and the main food of Western food, with very high protein and fat content. Beef processed without too many seasonings has a strong taste. If seasoning is added, the taste must be more savory. Therefore, it is suitable to be paired with dry red or semi-dry red wine, because the high tannin in dry red can soften the meat, so that the beef will not feel greasy after eating fat, and the lean meat will not feel like wood, so that the beef can exude a more pleasant flavor. . In turn, the fat and protein in beef can weaken the dryness of tannins in red wine, make the fruit flavor of wine more obvious, and further enhance the taste of wine.

Yuncang Winery's brand LEESON red wine shared why dry red wine with the same high tannin is not suitable for fish? It's not the wine, it's the meat.

As a protein-rich seafood product, fish not only tastes light and sweet, but also has a certain fishy smell. If you choose a heavy red wine, the strong tannins will mask the delicacy of the fish. Due to the high content of iron in red wine, it will produce a metallic taste when it meets fish, which not only fails to remove the fishy smell, but also makes the taste uncomfortable.

Therefore, there is no set standard for red wine pairing with food, but it depends on the seasoning and cooking method of the food. For example, steamed cod is not suitable for red wine, but fried cod with sauce can be paired with red wine. Explore the world of red wine, there will be endless fun. Keep trying and you will find new discoveries.