“White 葡萄酒 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 葡萄酒.

The Iron and 海鮮 Clash

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.

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