Myth: Red wine with meat, white wine with fish

This is a useful rule of thumb, but it’s far from universal.

Red wine works well with meat because of its tannins, especially when the dish is rich and fatty.
However, white wine can pair perfectly well with duck or pork. And with rich, oily fish like tuna, a light red wine can sometimes be a great choice.

It’s better to consider not just the main ingredient, but also the sauce, richness, and cooking method.