What you drink with what you eat greatly affects your dining experience. Even before, wine has had been a staple on the dining table. But a question still remains, red or white?
“White wine with fish, red wine with meat” – it became a fundamental rule. Now, food and wine experts believe that the most basic element of pairing wine with food is to consider the weight of both. Robust wines can overwhelm light delicate dish while light bodied wines would be equally overwhelmed by a hearty stew. Meat is by and large heavier so it goes with red wine (which is heavier than white wine). Likewise, fish is generally light so it is paired with white wine.
The fundamental rule, therefore, is somehow applicable though in modern winemaking, heavy white wines are already being produced and there are also lighter reds. Whichever color you choose to have, what matters most is that it pacifies your taste buds and similarly transforms your dining experience into a more enjoyable one.
