Given the wide world of wine at our disposal, we naturally want to make the choice of what to open for dinner as simple as possible. We try to narrow the field to what might work best with dinner. As a self-admitted food-and-wine-matching wonk, I do it myself. But how critical is it, really?
These days, I end up questioning such widely offered rules of thumb. We are long past the long-held belief, for example, that we must drink red wine with meat and white wine with fish or chicken. I am not alone in having consumed Pinot Noirs and Zinfandels with fish such as salmon, swordfish and tuna, or any fish dish involving mushrooms or a red wine sauce. Happily.
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