THAT red wine is not to be paired with seafood is nearly a religious dogma among connoisseurs. Their reason is that the combination usually results in a strong and unpleasant fishy aftertaste.

红酒不能同海鲜搭配几乎成了美食鉴赏家们的虔诚的教条，他们的理由是两者混合常常导致浓重的仍人不愉快的腥臭的回味，针对这一糟糕的搭配的传统解释是基于单宁酸的存在的，单宁酸是一种化学物质，它让红酒尝起来很干，并且会是嘴巴皱起来。

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THAT red wine is not to be paired with seafood is nearly a religious dogma among connoisseurs. Their reason is that the combination usually results in a strong and unpleasant fishy aftertaste.

红酒不能同海鲜搭配几乎成了美食鉴赏家们的虔诚的教条，他们的理由是两者混合常常导致浓重的仍人不愉快的腥臭的回味，针对这一糟糕的搭配的传统解释是基于单宁酸的存在的，单宁酸是一种化学物质，它让红酒尝起来很干，并且会是嘴巴皱起来。

youdao