At a recent dinner party, I was asked for some hard and fast rules for food and wine matching.
More specifically, my friends wanted confirmation that white wines should be for fish and white meats while red wines are for red meats. If you could only have one rule for food and wine matching, then this would be the one that will give you the highest success rate.
In reality, it is of course much more complicated than that.
Some red wines will work perfectly with fish while some white wines work better with meats. It all depends on a number of things.