My father was a serious wine drinker always insisting that whites could only be drunk with fish and seafood whereas meat and pasta would be matched with reds. Pre-Digestives or aperitifs would always begin or follow the end of a meal. Torquay was his choice for desserts and cheese.
Although my love of wine originated through my father's influence, I am happy to say my outlook is far more broad and encompasses taste over anything else.
I've been known to drink a light bodied red such as a Pinot Noir or even a Tempranillo with fish and seafood. I enjoy Sauvignon Blanc with Risotto, however, I do tend to favour reds over whites.
Current 'thinking' is you drink what wine you LIKE, irregardless of the food being eaten! If you want a beautiful smooth Coonawarra 'Shiraz' with your Barramundi, go for it! If you want a fruity Rose with your T-bone Steak, what's stopping you?
BTW, if you want tradition, Sherry is a PRE-Dinner drink! But if you prefer that to a Liquer with Coffee, enjoy! Cheers!