What does Larry Stone think about the red with meat, white with fish rule?

You can do all sorts of things with wine and food, and you shouldn’t follow some rule because inevitably the rules are wrong. You can follow charts that have elaborate sayings like, “if you have this kind of chicken dish, like cacciatore, you have to have chianti or whatever.” But, if you add a little bit of salt to that dish, more than the chef who wrote the recipe, you may be able to have that dish with a Brunello or with a Bordeaux because you are changing the acid by buffering it. By adding salt you are raising the pH or lowering the apparent acid of the dish.

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