I know this is cooked with red wine, but should you also serve red
> with it... or can you serve white?
You can serve whatever you like with it or with anything else.
I am leaning towards a Zinfandel... but of course my tastebuds aren't
> always in line with what is proper.
There is no such thing as "proper.: The only thing that counts is what *you* (and your guests) like.
True, there are some choices of particular wines with particular dishes that many people have found to work well (or poorly). If you want to be guided by other people's ideas, that's fine, but I would use those ideas only as a guide, as a starting place to explore and find out what *you* like best. And always avoid any antiquated "rules" like red with meat, white with fish. Such "rules" have far too many exceptions to be taken literally. As a single example, one of my favorite fish is tuna, simply grilled rare; I always drink red with it.