This simple rule is valid, but it isn’t the only one, and exceptions abound. Saying that only whites go with fish or reds go with meat is an over-simplification, which implies that there is only one type of white or red, or that all fish and all meat are the same. And that isn’t the case, of course.
A little clarification is in order. The rule still applies in a very simple kind of pairing: a color match. And it also makes sense once we understand that the wine and food need to “respect” one another. For example, a delicate, light fish like a sole filet would vanish on our palate if paired with a potent red. The wine would overwhelm the fish, thus creating an imbalance.
What would happen, however, if instead of a mild white fish, we had salmon or tuna? A very light white wine might disappear in the presence of a strongly flavored and more oil-rich fish.
Does the pairing depend exclusively on the main ingredient of the dish? What wine would you choose to go with a traditional salt cod and samfaina, a slow-cooked mix of eggplant, zucchini, bell peppers, tomatoes and onions? It's all - and only - about personal preferences...
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