The red wine bias is not restricted to Americans. Most of my friends are not, and whenever I am choosing wines for a meal, reds are usually requested, from the first course, more often than not veg or seafood based, onwards. So a couple of us will order whites by the glass and then join the others in the Burgundy/Pinot Noir I love, but which always gets the short shrift by my power/body/fruit obsessed friends - whose taste I do think is very American or rather "international". I would also disagree somewhat that a white will always be better with fish, though perhaps because of personal taste. I would prefer a Pinot Noir to most Chardonnays with a meatier fish like seared tuna or monkfish. Though maybe would prefer a Viognier or bigger Riesling, depending on what was available, the particulars of the dish, and mood. I am always pushing for Champagne of any sort to be served with meals, but my friends complain it doesn't sit well in their stomach. I tell them that it because they have been raised to believe that heaven is a million unreachable miles above them. Doesn't work.