Some food and wine connoisseurs have made food and wine pairing so rigid that they are missing the point completely. Traditionally, certain wines are recommended to be served with certain dishes. The “rules” state that red wine will complement red meat, while white wine is recommended with fish or fowl.
Some people who are not huge fans of white wine, instead, prefer a Pinot Noir – which is a light-bodied red wine – with salmon or fish. If someone does not particularly enjoy red wine, you simply can’t force them to pair a Cabernet with steak.
New food and wine pairings are all about bending the rules to suit your palate. For example, uniquely South African Pinotage with medium body is also delicious served with seafood such as salmon.
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