Wine is a complicated matter. Or that's at least what all wine experts are hoping you'll believe! The truth is that wine is a remarkably flexible product, ending up as simple or as complicated as you want it to be.
Let's take a few of the wine industry's favorite myths and see if they stand up to some scrutiny or simply fold like a house of cards the first time someone takes a poke.
Red Wine with Meat; White Wine with Fish
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This is an old rule of thumb and one that has taken a ton of abuse over the years. The basic underlying tenet at work here, that red wines
with acid and tannin, two of the basic components of wine
, work well with meats that are rich and fatty and that white wines
work best with lighter fair, is sound. One thing that has changed completely since people started to discuss food and wine pairings is the food.
Today, we have so many cultural influences in the fusion that is our cuisine that it’s often easier to pair with the preparation than with the main protein. That doesn’t mean that red with meat and white with fish is off base, it’s just a relic of an earlier time.
So, red wine with meat and white wine with fish remains plausible, just not as fail-safe as it might have been a few decades ago. The bottom line remains that the best food and wine pairing is the one that you enjoy most. Experiment and discover what makes you happy!
Photo by wickenden