The few recipes I have been looking at calls for a dry white wine, but when I look at wine pairings when I'm serving, I see reds like chianti, bourdeaux, etc. Can I cook with a white then serve a red with it? That seems kind of weird to me, but then again, I am still learning about wines and the way they interact with food.
So should I cook and serve the same wine with it? And what is the best wine pairing I can do with the veal osso buco, served with sauteed swiss chard in garlic?
Help is much, much appreciated!