Quote:
Originally Posted by evil-G-nius
I used to day this all the time when I gave wine tours! Its all a matter of personal taste and there really shouldn't be any rules...guidelines maybe but no distinct rules.
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The same guy who was like "Do what you want" really broke it down as to why the suggested parings are there. For example white fish and whatnot tends to be sweeter, so you pair it with a sweeter wine because if you did a dry/bitter wine it would make the wine taste too bitter, etc. And bitter with bitter, like dry red with dark chocolate or earthy greens. Its really just looking for a simple complimentary flavor.
And then he went further to talk about the tannic interactions with red meat. The tannins break apart a specific protein to make these long chains of proteins that make the wine feel/taste more thick/bolder due to it. We were doing a dinner event and he even had us take a bite of steak and drink some red and look at the glass and if you looked closely you could see these little protein strings. It was gross but interesting.