You can, often better than red — it was always about weight, not the colour of the meat on the plate.

You can — the real rule is much narrower than the one everyone repeats, and it has nothing to do with colour.

Yes — just not with the big oaky red that convinced everyone otherwise. Here is what actually works, and why.

Forget red with meat, white with fish. Weight, acidity, tannin and sweetness do all the actual work.