Learn more about Chilean wines in cortahojas.com.-/ You do not need to be experts in wine or a person loves wine so you can clearly distinguish that red wine goes better meats, especially red meat, and the masses, and that white wine goes best with fish, shellfish or other seafood.
Why does this happen?
The explanation delivery science. Currently, it is known that chemicals and the fermentation process used for the development of wines, when combined with the compounds that are in the meat and fish generate different reactions.
To understand less this year, we can say that the molesculas of tannins in red wine when combined with meat, fat sauvizan meat, releasing its flavor. In addition, fat dissolves the astringency of the wine, it becomes softer, releasing even more its fruit flavors. The cabernet sauvignon and Malbec and Carmenere are highly recommended because they have high levels of tannins.
Another important fact is that the tannins soften the flesh. Now, if the meat is add salt and pepper, the wine will improve more and release more fruity aromas.
Learning more about the tannins
Tannin is a natural polyphenol found in plants, fruit skin, wood, leaves and grapes. They consist of phenols which are complex molecules of oxygen and hydrogen and are common in red wines, because they typically are fermented with the skin and seeds of grapes compared with white wines.
Furthermore, the wines gather fruit tannins, so do the wooden barrels used to store them. Therefore, the tannins are also found in white wines, but to a lesser degree. For example, the oak barrels add a taste these wines vanillin
In the case of white wine, this is more acid and reduced fishy smell, which is caused by the amines of low molecular weight, which are volatile alkaline molecules that evaporate easily and create a high concentration to be detected by nose. Red wine does not go well with fish, since it eliminates tantinos of the delicate flavors of seafood.
The metallic taste in the mouth
It is very common that if you are eating fish for example SALMON- and accompanied by red wine in your mouth it will be an unpleasant metallic taste. This is due to the high content of iron in red wine, which enhances the taste of the fish is in the taste buds.
Another fact about fish is that while it is cooler has less odor. This odor affects how reacts mouth taste. If the fish has a strong smell, the taste is considered poor. For this, you add lemon to fish, to reduce odor due to the acidity of lemon.