Red Wine with Meat, White Wine with Fish. But Who Came Up with These Rules Anyway?

Wine culture is gradually becoming more flexible. What was considered a strict rule until recently is now seen more as a recommendation.

Rule No. 1. Red wine with meat, white wine with fish.

In practice, everything depends on the cooking method, the sauce, and the intensity of the dish. For example, rich, fatty salmon pairs beautifully with a light Pinot Noir, while chicken in a creamy sauce works wonderfully with an aged Chardonnay.

Rule No. 2. The more oak, the better the wine.

In the past, full-bodied wines with pronounced vanilla and woody notes were often considered the gold standard. Today, balance, freshness, and a wine’s ability to express the character of its grapes are increasingly valued.

Rule No. 3. Pairings must follow strict rules.

Modern gastronomy embraces experimentation. Sparkling wine with fried chicken or Riesling with spicy Asian food no longer surprises anyone.