Reds vs Whites, part 2

Another thought about that Cal Davis study which concluded that even expert wine tasters cannot tell the difference between red and white wines, when blindfolded; we rely very heavily on the color clue to tell us what the wine will smell and taste like.

We're about to put that theory to the test with some of my winefriends with good palates. However, if this is correct, doesn't it mean that:

1. A dry white wine would be great with a steak?

2. A big red would be great with a salad, or a lean piece of fish?

And if that is right, then the whole concept of food-wine pairing takes a major hit.

What's going on here?