why do people say it is better to drink white wine with seafood, etc. and red with meat? I'm a veggie and only really like red!
Answer From Expert Roger Bohmrich MW
There is a great deal of fuss revolving around which wine to drink with which food. I am inclined to take a flexible approach. Interactive seminars I have conducted - giving the audience the freedom to match a wide range of wine styles with equally varied foods - have taught me that there really isn't a universal response. Quite often, people choose unlikely combinations when they aren't worrying about rigid rules. That said, I do find that certain pairings seem mostly right, or mostly wrong, for my own palate. Dry white wines serve in a way as the lemon juice we squeeze on seafood: the acidity just seems to balance the flavor of the fish. But it really does depend on the specific food preparation. A delicate white fish with lemon and butter does tend work well - for many people - with a clean, dry white. But rich fish - salmon, for example - can be the perfect partner for a soft, ripe red wine without harsh tannins. Seafood stews are delicious with many lighter, drier reds as is highly seasoned fish (for example, blackened catfish). In the end, it pays to experiment and keep an open mind - whether you're eating veggies, seafood, or something else.
