Red or White?

Red or white? This isn't about cutting the right wire to defuse a bomb. I want to talk about wine.
 
Recently, a friend sought my advice on selecting wine. They were curious about how to choose the right bottle at the store. My own method is rather unremarkable—I simply gaze at the array of wines and pick the one that speaks to me. However, this approach doesn't quite solve my friend's dilemma.
 
Wine can be classified in several ways: by region, grape variety, producer, vintage, and most simply, by color—red or white.
 
Wine is distinctly divided into red and white. Of course, within red wines, there are various shades, and white wines can range from nearly colorless to golden or greenish. Yet, it's rare to mistake red wine for white.
 
Let's also consider rosé. The pink hue of rosé is seen as a harmonious blend of the best qualities of both red and white wines. When deciding between red and white, rosé should not be treated as a third category but rather evaluated based on its degree of redness.
 
Red wine is traditionally paired with meat dishes, while white wine complements fish and vegetable dishes. This is known as "pairing." For European cuisines like French or Italian, this rule generally holds true. The same applies to sake with Japanese cuisine, especially kaiseki. The relationship built over many years is not easily broken.
 
In modern times, with advances in transportation and logistics, all kinds of ingredients travel the world. Japan, with few religious dietary restrictions and a tolerant attitude towards alcohol, is unique in its ability to access a wide variety of global foods and drinks. This uniqueness has led to new and surprising pairings in Japan. Opinions vary, but it's intriguing. For example, with Japanese food:
- Kinpira gobo and white wine
- Fugu sashimi and red wine
 
With Chinese or ethnic cuisines:
- Tom yum goong and white wine
- Twice-cooked pork and red wine
 
And even more unusual pairings like:
- Natto and white wine
- Daifuku and red wine
 
These pairings are hard to imagine.
 
Pairing involves complex interactions between elements like iron, protein, and acidity in the food. A well-known bad example is red wine with seafood. The iron in red wine can oxidize the fats in seafood, increasing its fishy smell. Generally, fishiness is considered unpleasant, but some people believe a certain level of fishiness enhances the seafood's character. Taste and preference are subjective, based on individual experiences, so they can't be universally shared. Thus, while there are solid theories for pairing, there are no absolutes.
 
But let's set aside these complicated discussions. If the food is delicious, that's all that matters. If you're frowning and evaluating every bite, the conversation won't flow.
 
Choosing wine is a once-in-a-lifetime encounter. Even if it doesn't match the meal perfectly, it will always be a good experience. In fact, I hope for unexpected and unprecedented new encounters.
 
 

Greetings, I am Kuzei Ryosei, a novelist who delves into a diverse array of genres, spanning from the historical to the contemporary. My aim is to enchant readers with tales that breathe life into history and explore the intricate issues of modern society. I warmly invite you to reach out to me.