Most of us know that white wine goes with seafood and red wine goes with meat and game. The question is, who made these rules and why were they made? Where do they come from? Traditionally the rules of which wines go with what foods were created so that the wines wouldn’t overpower the foods that they were being paired with. However, today’s wine connoisseurs understand that some rules are meant to be broken. If you want to enjoy wine to its fullest, you need to understand that there are times when it is okay to break the tradition of white for fish and red for meat.
First and foremost, wine lovers know that there are middle-of-the-road wines that don’t necessarily fall into the category of white or red. For example, a lighter red or a rose wine may very well go wonderfully with a seafood dish. There may even be darker reds that are perfectly suitable for a dish of fish with a heavy sauce. On the other hand, some lighter wines may go perfectly well with a dish of meat. For example, a full-bodied and rich Chardonnay may add a delicious buttery texture to a nice steak. As you can see, the rules don’t always apply when it comes to pairing wines and dinner plates.
Now, it is obvious that no one would want to offend the queen of England or Robert Parker at a formal dinner gathering, but if you know that you’re breaking the rules and you know exactly why you’re doing it, there is nothing wrong with experimenting with different wines and different dishes. After all, if you fail to experiment you never know what amazing combinations of wine and food that you may be missing out on.