Report from ScienceDaily (Oct. 21, 2009) — Scientists in Japan are reporting the first scientific explanation for one of the most widely known rules of thumb for pairing wine with food: “Red wine with red meat, white wine with fish.” The scientists are reporting that the unpleasant, fishy aftertaste noticeable when consuming red wine with fish results from naturally occurring iron in red wine.

I just don’t understand why one has to stubbornly insist on red with Seafood if you are not a big fan of fishiness?  It really depends what you like most though, the wine, the food, or both.