/zh-tw/tags/cause-of-odor/Recent content in Cause-of-Odor on 葡萄酒基礎、輕鬆餐酒食譜與葡萄酒搭配終極指南Hugo -- gohugo.iozh-twRengakanSat, 23 May 2026 04:15:00 +0900/zh-tw/wine-pairing/fish-and-%E7%99%BD%E9%85%92-avoiding-fishy-odors-in-%E6%B5%B7%E9%AE%AE-%E6%90%AD%E9%85%8Ds/Sat, 23 May 2026 04:15:00 +0900/zh-tw/wine-pairing/fish-and-%E7%99%BD%E9%85%92-avoiding-fishy-odors-in-%E6%B5%B7%E9%AE%AE-%E6%90%AD%E9%85%8Ds/<img src="/img/thumbnail/white-wine-and-raw-fish-myths-zh-tw.png" alt="Featured image of post Fish and 白酒: Avoiding Fishy Odors in 海鮮 搭配s" /><p>&ldquo;White 葡萄酒 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 葡萄酒.</p> <h2 id="the-iron-and-海鮮-clash">The Iron and 海鮮 Clash </h2><p>When 葡萄酒 containing high levels of iron ions meets unsaturated fatty acids in raw fish, it triggers rapid oxidation, producing a metallic, fishy 香氣.</p> <ul> <li><strong>High Iron (Avoid with Raw Fish)</strong>: 橡木-aged Chardonnays, rich whites, and heavy reds.</li> <li><strong>Low Iron (Best for 海鮮)</strong>: Unoaked, high-acid dry whites like Muscadet, Chablis, or 日本&rsquo;s native Koshu.</li> </ul>