Most people who drink wine regularly have learned “rules” of pairing wine with food. There are very precise rules—Chablis with oysters is one—and general pronouncements, such as white wine with fish.
You can go to the website FoodAndWinePairing.org and get guidance such as a Cabernet Sauvignon or a Malbec with lamb.
But conventional wisdom, which also includes drinking the wines from the same region as the foods, is not the same as the latest wisdom.
The new wisdom of wine says don’t be regimented, don’t box yourself in. Try different pairings to see what works best for you.
The new wisdom (which has been around for a while) was proved at a lunch last week hosted by Louis Jadot, the venerable Burgundian winemaker and négociant*.
We tried eight different dishes with four Jadot wines, two whites and two reds:
Also tasted prior to the lunch were the new Louis Jadot Steel Chardonnay, made for the American market where many people prefer the flavors of steel fermentation to oak barrel fermentation; and the 2012 Pouilly-Fuisse.