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.
Aah, 'Tokay'......& it's not used anymore, that word! Many old words for wine have been changed. There's no 'Sherry' either. PC'ism has infiltrated the Wine Industry!