“You should only drink white wine with fish”
Not true. The concept of drinking white wine with fish began as a food pairing with oily fish. The sharp acidity of some white wines were a perfect match with the fish instead of using lemon juice to cut the oil. Now, remember, there are three ingredients that tend to kill the taste of wine and result in a yuckie food pairing – these are vinegar, salt and lemon. Accordingly, don’t use lemon (if provided by a restaurant) with your fish if you are drinking a crisp white wine as an accompanying beverage.
Innumerable dinners have discovered the joy of drinking red wine with fish. A Pinot Noir or a French red burgundy accompanies our seared tuna. We prepare the best sushi grade tuna and serve it with a soy ginger beurre blanc. There are no magic hard and fast rules – if you like it go with it.
“Wine is for special occasions.”
True – but wine is merely a food and shouldn’t be limited to an occasional drinking. Wine consumption has taken on a certain snobbism in some places which is unfortunate. Folks, it is food – it is grape juice albeit a really good grape juice. It is made to be enjoyed with food in the company of lovers and friends. Accordingly, it may be consumed at most meals and enjoyed at gatherings. New studies are being released almost weekly touting the health benefits of reasonable wine consumption.
“Champagne is only for special occasions.”
I defer to Madame Bollinger who responded when asked if she drank Champagne:
“I only drink Champagne when I’m happy, and when I’m sad. Sometimes I drink it when I’m alone. When I have company I consider it obligatory. I triffle with it if I am not hungry and drink it when I am. Otherwise I never touch it – unless I’m thirsty.”