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Depends on what kind of red wine it is, but the stronger, heavier reds, Cabernet Sauvignons and Zinfandels (not White Zinfandels) go very well with any kind of Italian food with red sauce. One of my favorites is a glass of Zin with manicotti, or a glass of cab sauv with some good old fashioned spaghetti and Italian sausage. You can also try a lighter red - a sangiovese or cabernet franc - with something from the BBQ.
If you like fish, especially of the halibut or sole variety, then try a buttery chardonnay, or a sauvignon blanc, white, dry wines that compliment the taste f the fish.
And lastly, just for fun, take that same buttery flavored Chardonay and make some popcorn with it for a movie. Seriously. It's good stuff!
It used to be said to pair the color of the meat with the color of the wine. This meant that red meat like lamb, beef, or venison would go best with red wine while turkey and chicken, and most fish were paired more readily with a white wine.
This isn't exactly the rule however. If you are simply preparing a classic meal (not a lot of frills or sauces) you can probably trust that dark meat goes with red wine and light meat goes best with white wine. If, however, the meal is richer and more flavorful, pair robust heavy flavors with a robust red wine, and milder flavors with a milder white wine. If you are using a wine based reduction sauce - serve a similar wine as is in the sauce (or the same one). If you are serving something particularly spicy - go with a slightly fruitier wine to cut the spice.
If all else fails, and you are serving a non-foodie, fairly forgiving crowd - choose two good wines, a white and a red, and allow guests to decide for themselves which they prefer.
Those countries which traditionally produce great red wine have had the most time/experience to develop their wine to their cuisine and their cuisine to their wine.
So that would be French and Italian cuisine.
I agree with what is written previously.
I would just add that IMHO Mediterranean cuisine goes extremely well with red wine. In fact, I can't imagine eating fish without red wine. I tried fish prepared with white wine a couple of times in restaurants but it doesn't feel right.
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