The first moment you learn about wine, it seems, you also learn some "rules" about pairing whites with fish, serving reds at room temperature, and other such bylaws of tasting. One Slashfood blogger suggests tossing those rules for livelier meals.
Photo by Omar G!.
Food and wine writer Kristine Hansen writes that the rules about red and white aren't so black and white. Don't default your choices to the kind of meat you're eating, but consider picking out a halfway-bold red — Zinfandel or Shiraz, for instance — when having fish with highly-spiced or heavy sauces. As for reds always being at room temperature:
Some red wines, particularly those that are lighter-bodied, release their true character when slightly chilled. Some examples are Beaujolais and red Rioja. Chill the wines for between seven and 10 minutes, uncork or unscrew, and pour.
Good stuff to keep in mind if you're serving the Christmas dinner this year. What weird or unexpected pairings have paid off around your table? Swap your success stories in the comments.
Four Wine Pairing Rules to Break [Slashfood]