Vin rouge
Another historical anecdote, still repeated today, is "White wine with fish; Red wine with meat". The root of this adage rests on the principle of matching the body (weight) of the wine with the weight of the food. Meat was generally heavier and "red" in color so it was assumed that a red wine (which was usually heavier than white wine) paired better. Similarly fish was generally light and "white" in color so it was often paired with white wine. This adage has become outdated somewhat due to the variety of wine styles prevalent in modern winemaking where there are now many "heavy" white wines such as "New World" oaky Chardonnay that can have more body than lighter reds such as Pinot noir or Italian Merlots.