When drinking red wine, is it fish? and red meat with white wine?

Answer 1

well the rules are the opposite, but you can do whatever you like; pinot noir goes well with salmon

any very fruit-forward, high alcohol, low acid (or even an over-oaked) wine though is not really food friendly, and is more or less a "social" wine. the ideal food wines don't overshadow the meal, but compliment it. any grape can be made into a social or food style wine, so a list of varietals is too simplistic.

another "rule" is generally to put a little sweeter wine with spicy cuisine; generally the sweet wines will be white, so something like sweeter versions of riesling or gewurztraminer, or a vouvray (a sweeter style of chenin blanc), could go well with asian food for example.

at the end of the day though, if you like something that violates the rules, its YOUR taste buds that have to be satisfied, you don't have to answer to any "authorities"

Answer 2

You're getting a lot of confusing information here, aren't you? lol

Okay, the links are good ones because it's important to match a wine (if you're into pairing) with the whole dish... not just the basic meat/fish/whatever.

In other words, broiled chicken with mashed potatoes and green beans might go better with Chardonnay... while herbed chicken and stuffing with wild rice and sweet potatoes might go better with a Beaujolais... then if you have a cajun grilled chicken or thai chicken you're going to want a riesling or gewurtztraminer to cool off the spices... while a chicken breast pounded flat and turned into chicken parmigiana with cheeses and red sauce just begs for a sangiovese or other Italian red.

So how do you say "Chicken has to have white wine"? You can't.

I will tell you that chicken, depending on how it's prepared, can go with either red or white and several selections of each.

I will tell you that fish generally goes with white, but oily fish (like salmon and tuna) goes best with pinot noir and did long before the movie Sideways.

I must say that I've never found a good pairing of a red meat with a white wine unless the meat was minimal in the dish (tons of veggies with it) and it was spicy (like schezuan style chinese food) I'm more of a red wine drinker anyway...

I will give you the best advice I ever got from anyone on matching wine and food: Go with what you like... but learn more about it so you'll explore things you might like better.

Best books I've ever gotten are Andrea Immer's books. She makes wine simple... and she has a "Wine Buying Guide For Everyone" that she puts out every year. It helps you to know what to match and why. The format is ridiculously easy and you can carry it with you to a wine shop because it's sized small enough to be convenient. She even tells you how much they'll cost! Happy Wining and Dining :)

Answer 3

Trafitionally it is red meat w/ red wine, and white w/ white meat, but it really depends on the flavor as well. For example, if you have a white meat with a spicy flavor, you could have a Shiraz, which is a red wine that is often a bit peppery.

Answer 4

it used to be red wine with red meat, white with fish/white meat. these days things have changed, it can go spicy with a full bodied wine, light with light, dessert with sweet etc. There are no fast rules anymore really. God I've even heard of chilling red wines

Answer 5

Actually, those are very old "rules." There are red wines that go perfectly well with some fish dishes, and white wines that go perfeclty well with red meat.

Try a slightly chilled (not cold) beaujolais with grilled pepper crusted salmon, or an oak-y chardonnay with filet mignon.

The rules are, drink what you like.

Answer 6

NO! red wine with red meat, white wine with fish and chicken. just match the colors.

Answer 7

Apéritif (or better known as "appetizer wines"): include dry sherry, Madeira, Vermouth, made to be consumed before eating a meal.
Red wines are usually dry and go well with such main-course dishes as red meats, spaghetti, and highly-seasoned foods.
Rosé wines ("pink wines") can be served with any dish, but are considered best with seafood, salads, cold cuts, pork, and curries.
White wines can be very dry to rather sweet, these wines should be served chilled, and go well with white meats, seafood, and fowl.
Sparkling wines can served at any meal with any course. These wines are frequently served at banquets, formal dinners and weddings. Sparkling wines can be white, pink (rosé), or red. The best known sparkling wines come from the Champagne region in France. Sparkling wines from Spain are called Cava, and in Germany they are called Sekt.

Answer 8

Think of it this way. Red wine is more full bodied than white. Red meat is heavier than fish. Like a woman.. more 'meat' = full bodied. Lighter is whiter.

Answer 9

white wine with fish and red wine with red meat now eat, drink, and be marry.

Answer 10

The people who say red with red and light with white are right, technically. But those arent rules you have to live by. Try out different wines with different dishes and trust your sense of taste!

Try these two websites for choosing a particular red or white wine to go with your particular dinner.

http://www.winecountrygetaways.com/pairing.html

http://www.wineexpress.com/templates/pairings.asp?cat=PAIR&uid=

I hope this helps!