White Wine With Fish And Reds With Meat Not A Drinking Rule
There’s a long-standing philosophy that says “white wine with fish, red wine with meat.”
The theory has been white wine paring with fish, chicken and turkey, while red wines were better suited for dark meats; steak, ribs, etc.
But in reality, that’s not the case; it was more about matching colors than taste.
Things are far more complex – especially with today’s vintners creating several wines and chefs coming up with all kinds of kitchen creations – but what to drink with a meal is really up to the individual’s particular tastes.
If you like white wine, drink it with a steak if that’s what you like.
If you drink red wine and want chicken, then go ahead and pair the two together.
What’s really changing are attitudes about wine and food pairings.
It used to be that, in order to “fit in” and not come across looking like a no-knowing wine idiot, you had to conform to the standards. Sit silently and drink what others expected you to drink.
Now, experimentation is part of the process of enjoying drinking wine. Mixing it up or simply go with what best fits your own palette.
And certainly don’t worry about what you might think other people may be saying about you. Be proud of your individualism and taste.