Red for red, white for white?
I recently had a wine sommelier tell me during a dinner that red wine for red meats and white wines for poultry and seafood is age old bunk. In short, he said pair the wine you truly enjoy with whatever you are eating. Don't limit your expermimentation and pair within reason (ie, probably don't want to pair a dessert wine with a steak) but go with what you enjoy rather than simply pairing based on age old standards. What does everyone else think?
Comments
I totally agree with the
I totally agree with the sommelier that told you to forget traditional protocol. I've always believed that you pair wine you like with food you like. If you hate chardonnay or pinot or white in general than forget pairing it with fish and poultry. Red works with fish or chicken in my book and white works with steak. Fortunately I enjoy red and white so, "bottle of red.. bottle of white.. it really doesn't make a difference tonight :)
Reds with Red, Whites with White
The key to pairing wines and food is the sauce and/or the "weight of the food". For example, you can serve a rich White Burgundy (Chardonnay) with a steak and of course Pinot Noir with salmon is the way to go. The first is a "heavy pairing" and the latter is a "light pairing".
But as always the answer to the question, "What is a good wine?" is It is a Wine that YOU Like!!
Hope that this helps.