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So what does that say about pinot noir and salmon, one of the classic combinations?

neet.
In my wine training during my time in the service industry we were always told that it was a bit 'pasé' (sp?) or faux-pas to say that you HAVE to drink a white with fish and red with red meat (etc.) because we were told that people will choose the colour before anything else and that its not the colour that "pairs" with the food but the environment the grape was raised in. And people who like red; just drink red kinda-deal.
Not sure I ever really believed it but the chemical reactions between the two is much more of a sound explaination to me. Interesting...

@NotAmerican - wine on the radiators?!?! here comes the roflcopter

@lemons-
from the original paper (they tasted a varieties of wines but don't know if they included pinot noir..):

"Thirty-eight commercial full- and medium-bodied red wines from France, Italy, Australia, Chile, Japan, Spain, the United States, Argentina, Hungary, New Zealand, and South Africa, 26 commercial dry and semisweet white wines from France, Italy, Japan, the United States, Germany, Spain, Chile, New Zealand, and South Africa, 2 sherries, and 1 each of port, madeira, and botrytized wine were purchased in Kanagawa, Japan. A red wine containing 8.0 mg/L of iron was selected from wines additionally purchased."

and iron contents vary in wines:

"In daily life, it is difficult to predict the iron content in a bottled wine without opening it. It is a still a problem for the customer because the content of iron is not related to wine type (Figure 1A,B) or the country of origin. In fact, iron content depends on the winemaking process, that is, the iron content of the soil, the dust on the berry, contamination during harvesting, transportation, and crushing, and absorption or adsorption by yeasts during fermentation."

I was surprised they got away with saying "fish and seafood" by testing only scallops.
Because mollusks use hemocyanin (copper) instead of hemoglobin (iron) as an oxygen carrier, their study's conclusion may be totally different when using, say, tuna/jack- which contain a lot of iron!