Are you a wine connoisseur and will only drink white wine with fish, red with steak, etc?
Actually the notion of red with meat, etc. is pretty outdated and among wine folk is generally considered pretentious and ignorant. The wine should match the meal-obviously a heavy red would step on a lightly prepared fish and a light white couldn’t stand up to a heavy and/or spicy dish. But color doesn’t always dictate the character of the wine.
