I use to work in a liquor store and you wouldn't believe the obscene amount of people who would ask me "Sarah, I am making a dinner for such & such and I need a wine to go with my food!" or "I really need your help, what kind of wine goes with such & such food?" or "I have a date and I don't know what type of wine to order on the menu!" I am well aware that taste is subjective, however; I've tasted many wines to understand, if you balance the wine with the food (which, generally, you can achieve by weight content), you raise the odds dramatically, that you will succeed in choosing the right wine to match your food.
Although tannic and acidity play a huge role, when choosing a wine, as well as, sugar, bitter, and sour level, you don't want a wine that overpowers your meal. When it comes to dinner and eating a salad, along with bread, and then a main course that consists of a steak, you are best to go with chardonnays, young red Cabernets, zinfandels, pinot noir, cotes-du-rhone, burgundy, pinot grigio, st. emilion, or barbera. These wines go best with meat based foods such as steak, lamb, and roast beef. Sometimes a dry champagne or a dry Riesling will work, as well. If you are eating chicken, fish, or any type of seafood, it is best to go with any type of chardonnay, muscadet, white bordeaux, or a chenin blanc.
Sweet foods are best paired with wines that possess a similar level of sweetness. The key is balancing your wine with your food. If the wine balances its sugar content, with it's natural acidity content, you'll find a match. I believe the best wines to be German Rieslings, vouvrays, or any type of flavored zinfandel. Depending on the weight of food, it's best to match the wine with your food. Valpolicellas, Beaujolais, dolcettos, are best if you are eating something light to medium, whereas; chianti classics, merlots, zinfandels, or any type of rhone are more towards your medium to heavy wines. Sauternes could work as well, if you are into rich wines and flavored merlots, if you want something that is not as rich, but still tasty. Sangrias also work great, if you are into the wine/cocktail combination.
When it comes to food such as pasta or vegetables or anything that is starchy, yet oily, wines such as: sangiovese, greco di tufo, and orvieto are perfect. However; you can't ever go wrong with any sparkling wines or blanc. Lambrusco, an affordable, yet good wine with an acquired taste, would be great with a meal of pasta.
If you are trying to find a great wine to go with spicy foods, the key is to find a wine that is sweet, yet light, but refreshing. White Shiraz is one of the best wines to have with a spicy dish. I also recommend a wine like sangue di giuda or savignon blanc. Savignon blanc is also great for barbecue and for foods with a high acid content such as lemons or anything with a vinegar type based, ETC. A young syrah also work great, especially in foods with heavy aroma, as well.
When it comes to dairy foods, especially cheese, wines will vary depending on the flavor of cheese. Salty cheeses such as blue cheese go best with sweet wines such as sauternes. Champagne goes great with aged cheeses such as parmesan. Wines such as valpolicella or dolcetto go amazingly with semi-soft mountain cheeses such as ricotta. Bordeaux is the best wine to have, if you are eating gouda or cheddar cheese.
Foods with a higher salt content go great with many different wines that vary in taste. It's best to find a wine that isn't too sweet nor too salty, depending on the food or dish you are eating. These wines range from Riesling, gewurztraminer, or chenin blanc. These wines also go great with numerous breads.
The whole "red meat must go with red wine" or "white meat must go with white wine" concept is a fallacy. There is much more to wine and food connection, than pairing. Good luck.
