Red Wine, or White Wine?

Filed in archive Wine Tasting on November 7, 2006

Does it really matter that much? How much do you really pay attention to the red with hardy savory food and white with foods like seafood and chicken?

While I admit that I do pay attention to this, I'm not a slave to it either. A lot of my decision about wine and food pairing will sometimes depend on other factors.

For example, what do we have on hand? What do I feel like drinking?

These are questions I can't help but consider.

This trend toward breaking the white versus red rules seems to be growing. Here's more from The Northwestern:

Picking between Cabernet Sauvignon and Pinot Noir or Chardonnay and Pinot Grigio is no longer as black and white as, "What are you having for dinner?"

"More and more people are willing to throw aside these rules and guidelines to enjoy whatever kind of wine are their favorites," says Stephanie Jungwirth, restaurant and catering manager for Oshkosh's The Vintage, 3105 S. Washburn St.

Not only that, but wine is becoming a staple of a nice, home-cooked dinner. Rieslings, chardonnays and cabernets aren't solely for the wine-savvy's business dinner; today, almost everyone can enjoy a little flavor with their meal, for as little as $6 to $14 a bottle.

"Wine is becoming one of those things you pair with dinner - even at home - a lot more often than people used to," Jungwirth said.

Over at The Vintage's sister store, Vintage Wine Company, Jungwirth says Rieslings have been flying off the shelves. "It's one of those that are hard to keep in stock, because people really like it."

But for those who know no more than whether they prefer red versus white, she recommends talking with a local wine expert, who can describe a wine's taste and finish and to maybe find a new favorite taste.

And those wanting to pair wines with particular meals can still follow the traditional rules, Jungwirth says, which can come in handy when you patron upscale bistros where wine is a specialty.

"Remember to pair white, light-bodied wines with lighter foods," she said. "And full-bodied wines with heartier, flavorful foods.