“White wine with fish” 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.

The Iron and Seafood Clash

When wine containing high levels of iron ions meets unsaturated fatty acids in raw fish, it triggers rapid oxidation, producing a metallic, fishy aroma.

• High Iron (Avoid with Raw Fish): Oak-aged Chardonnays, rich whites, and heavy reds.
• Low Iron (Best for Seafood): Unoaked, high-acid dry whites like Muscadet, Chablis, or Japan’s native Koshu.