OT Post..Red meat and white meat

Dick, The most practical distinction between 'red' and 'white' meats arises from the sorts of fats found in each. A good rule of thumb would be that any mammal qualifies as 'red' meat whereas any bird would qualify as 'white'. Tuna would probably not be either to most people.

Mark Lipton

Ok...just so we are clear here...you side with my wife.:-)...

Mark Lipton wrote in news:c90qel$6i8$1 @mozo.cc.purdue.edu:

That is why the color is not the detrmining factor so much as the tastes imparted. Duck has a heavy rich taste that Turkey breast does not. Chicken and many other birds go well with soft red wines so the red with red rule is largely just aguide. Tuna is strongly flavored and, I think, calls for soomething like a pinot.

I agree with you.

I was looking for ammo to fight my wife with.

Dick, this sounds like the Asian concept of "hot" and "cold" (or yin and yang) foods. Personally, I would think of the meat compared to what color of wine goes best with it, therefore...

dick wrote: : Is a Veal Chop Red meat or white meat? ...White : Is a pork loin red meat or white meat? ...White : Is duck a red meat or white meat? ...Red : Is sashimi grade tuna red or white meat? ...White

Now this doesn't imply these are the ONLY wines you can have with it, but merely how I would categorize this question. Much depends on how the foods are prepared and cooked.

: The discussion here centered around all 2 legged animals are white meat and : all 4 legged are red meat.

What aout multipeds? And snakes?

: Or should this be classified based upon color prior to cooking or after : cooking?

This is where the cooking treatment enters into the equation.

: This has been a major debate as I have totally bought the pork is the other : other white meat campaign going on in the USA for 15 or so years.

The pork board will be proud! You win a case of Trimbach riesling!

(sorry! There's a song about evolution and men and fishes that popped into my head while answering this)

Mark S

Regarding wine matches, while it is true that red meat tends to go best with reds (but I have had duck breast with white...), it is not so easy for white meats.

Fat content is an issue, pork will usually destroy a tannic red, the fat turning the tannins into a nasty powdery grit in your mouth. Yet pork goes well with a lighter red, especially some of these carbonica maceration thingys, like I imagine some of the wines from new winery Les Foulards Rougees, Jean Francois Nicq's domaine in Roussillon.

Tuna can be red or white, depending on species.

Mike

Mike Tommasi, Six Fours, France email link

Good question, Mark S! What wine to serve with stir-fried cicada (after all, this year's crop is bountiful)? Or with stewed rattlesnake? Inquiring minds want to know...

Mark Lipton