Standing on a train platform in Munich, S-Bahn trains clatter by me toward their destinations, one after the other, in a blur of alternating color: Red-white-red-white-red-white. Red-white-red-white-red-white. A rather timely visual as I ponder whether it’ll be red or white wine with the fish entrée I plan to order later tonight. And there you have it: the food and wine pairing decision that often confounds newbie and experienced wine lovers alike - shall it be red or white with fish?
Traditional guidance suggests that white wine with fish works best, a thesis which, to me, sounds … well, a bit fishy. I am simply astonished that such guidance is still communicated anywhere. Internet and print sources report in detail about local food traditions, yet many somehow manage to miss the culinary connection between red wine and fish.
