Food And Wine
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!
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.
About The Expert
Roger has enjoyed a lengthy career in the wine trade as an importer and retailer, and at present he is an educator, speaker and consultant. He set up and managed Millesima USA, a New York merchant affiliated with a leading European company. Previously, he served as senior executive of importers Frederick Wildman & Sons. In recent years, Roger has judged wine competitions in Argentina, Turkey and China. Roger became one of America's first Masters of Wine in 1993.
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