/en/tags/seafood/Recent content in Seafood on Your Ultimate Guide to Wine Basics, Easy Bistro Recipes, and Wine PairingsHugo -- gohugo.ioenRengakanSat, 23 May 2026 04:15:00 +0900/en/wine-pairing/fish-and-white-wine-avoiding-fishy-odors-in-seafood-pairings/Sat, 23 May 2026 04:15:00 +0900/en/wine-pairing/fish-and-white-wine-avoiding-fishy-odors-in-seafood-pairings/<img src="/img/thumbnail/white-wine-and-raw-fish-myths-en.png" alt="Featured image of post Fish and White Wine: Avoiding Fishy Odors in Seafood Pairings" /><p>&ldquo;White wine with fish&rdquo; is standard advice, but pouring the wrong white can trigger an unpleasant fishy aftertaste. Studies show that this is caused by trace amounts of iron in the wine.</p> <h2 id="the-iron-and-seafood-clash">The Iron and Seafood Clash </h2><p>When wine containing high levels of iron ions meets unsaturated fatty acids in raw fish, it triggers rapid oxidation, producing a metallic, fishy aroma.</p> <ul> <li><strong>High Iron (Avoid with Raw Fish)</strong>: Oak-aged Chardonnays, rich whites, and heavy reds.</li> <li><strong>Low Iron (Best for Seafood)</strong>: Unoaked, high-acid dry whites like Muscadet, Chablis, or Japan&rsquo;s native Koshu.</li> </ul>