What are the rules for drinking wine; red meat = red wine; pasta = white?

Answer 1

Pasta with a white sauce is often paired with white wine, particularly chardonnay with a cream sauce.
A red sauce is served most often with a red wine, chianti is a good example.
Red wine with red meat, white with white meat or fish is a good general guide but there a numerous deviances. i.e. beajoulais with turkey, pinot noir with salmon, etc.
When it comes to your personal choices and taste there is no wrong answer :)

Answer 2

The short answer - whatever you like best! The idea that you put white wine with white food and red wine with red food is not a bad way to start but it's very limiting and rather inaccurate. Honestly, with Roast Turkey, I put a Cabernet Franc or a Baco Noir - both of which are red wines. I have put a Chardonnay with a steak before and it worked. The key is to match the intensity of the food with the intensity of the wine which comes down to experimenting a lot until you find a combination that you love. You can certainly start out with the old rule as it is a good place to work from but remember to try something new when you can.

Answer 3

throw old rules out the door. They don't apply as much any more. If i am having a hearty chicken caccitore (rich red wine sauce) I am going to have a nice robust red. A white wouldn't stand up to it. Same thing with cioppino and San Francisco seafood stew. While seafood, which normally one would think white, would go better with red because of tomoto base.

It is all personal preference. I have enjoyed a great steak on a 100 degree summer afternoon with Sauv Blanc. It was too hot for red.

Answer 4

If you drink enough first, you won't care! LOL

Usually the lighter wines are served with the lighter foods.
Red meat, red wine
white meat/white fish white wine

Answer 5

What you said is kind of true, but I've read articles about wine-pairings, and real wine connoisseurs really don't use that a lot.

I would find a website that matches foods with wines. I've seen many of them on the internet.

Answer 6

depends on the sauce and the meat used in the pasta...

The hearty dishes or dishes with red meat can pair with Chianti or a red wine, while an alfredo, clam sauce or an olive-oil basil dish can pair better with a white wine, Pinot Blanco or Pinot Grigio.

Answer 7

usually the lighter the sauce/meat/dish the lighter the wine, (white wine) and heartier dishes and meat dishes usually are served with red wine

Answer 8

The perfect wine is the one you enjoy most! Whatever tastes the best with the food you're having.

Answer 9

Rules are for sheep. Drink what you like.

Answer 10

Rules are meant to be broken.
Taste is something personal.
Pair them according to your preferences.