For The Love Of Port

A fishy science-based hypothesis on why red wine works:

http://www.economist.com/sciencetechnol ... d=14743767

Cool article. I've gotten away with reds and seafood in the past myself. The two times I can recall vividly were a rioja with a spicy scallops dish, and a mencia with a tilapia with a verde sauce. That said, I don't have a clue which wines have more iron in them, and whether iron content is driven by the grape, the climate, or the soil, or some combination thereof.

Iron-ic, isn't it?

Our friend Chaad Thomas calls this the Fe'ffect.

Drank a Maestro Sanguinetti Caruso (50% Sangiovese, 20% Nero d'Avola, 14% Corvina, 10% Syrah, 6% Rondinella)(a blend of Valpolicella, Tuscan red, and Nero d'Avola) with dinner tonight, which included a very strong seafood chowder. I didn't notice any conflict of taste.

I love red wine especially with rare cooked Ahi Tuna that is grilled. Preferrably Dolcetto, Pinot Noir or occasionally a Malbec.

Pinot Noir or Chinon Rouge are my favorite red's for seafood.