9 Myths About Wine You Actually Shouldn't Believe
While this is a safe rule of thumb, there are plenty of exceptions. When it comes to fish, you can"go with lighter reds with low tannins like Beaujolais, Trousseau or Poulsard from the Jura, or Schiava from northern Italy," advises Wilson. The same mentality goes for meat. While a fatty, juicy steak would overpowered by a zesty, light-bodied wine like Sancerre, there are certain whites that can stand up to meat.
"Tap to play or pause GIFSalcito said she often hears people say they only drink white wine because they are allergic to sulfites. In reality though, white winescontain more added sulfur dioxide than reds, she explains. Sulfites occur naturally during the fermentation process, so all wines — red, white, and rosé — contain some level of them. That being said, the amount of sulfites in any bottle of wine is actually quite small.
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