Quote:
Originally posted by -=HUNGRYMAN=-
Hey Sunshine ... White with white meats is the rule of thumb (Poultry and pork only) ... for Seafod, a Merlot is prolly best ... and something a little heavier with red meat.
HAPPY DRINKING !! 
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Where did these 'rules of thumb' come from?! They are almost te opposite of what is generally recommended. Sommeliers are taught to recommend sauvignon blanc, pinot x (blanc, gris), and chardonnay based wines for most seafood dishes. With bolder tasting seafood dishes such as grilled salmon there is some overlap with reds, but even then pinot noir or gamay based wines are recommended, not merlot.
Same thing with white meats = white wine. Absolutely not true. There are *very* few white wines (only the most concentrated chadonnays) that will work with chicken and pork dishes. Merlot, however, goes well with both.