\It's simpler than you think. Years ago, it was red wine with beef and perhaps a robust pasta and white wine with chicken and fish. This is fine to use as a general guideline but the main thing to re member is to drink what you like. Having said that, here are some good pairings.
It's fun to pair wine with food to make a meal more enjoyable. The light-bodied wines go best with lighter foods and the heavier wines with heavier, very flavorful foods. The body of a wine is how powerful and weighty it feels in your mouth.
As you pair wine with beef, wild game, barbecued meats, and/or pastas in a heavy red sauce select a heavy-bodied, flavorful red wine. Consider there wines-a Syrah, Merlot or a Cabernet Sauvignon. If you're serving light seafood dishes, poultry, ham and mildly flavored cheeses look to the lighter wines. For a red wine, these would be Beaujolais, burgundy or a Pinot Noir. If you prefer to serve a white wine, consider a Pinot Blanc, Chardonnay or a Sauvignon Blanc. Rose Wines also go well with the lighter fare.
And, sometimes you throw the rules out completely. Pairing by regions also works well. A nice Chianti goes well with hearty Italian dishes. An Italian import, Bolla Soave, goes nicely with lighter chicken dishes and salads.
For dessert you'll want a sweet wine like Sherry, Port and Muscats. Or, even a very rich burgundy paired with very rich chocolate dishes. Muscats are very sweet and don't pair well but both Sherries and Ports go well if the dessert is not sweeter than the wine. A well known farmstead cheese maker, pairs Port with many of his white cheddar cheeses-delicious. You'll often find Port served with Stilton cheese. Sherry pairs nicely with nutty deserts also.
Here are a few guidelines about which wine goes well with what food dishes.
Steak- Merlot, Zinfandel, Syrah, Cabernet Sauvignon
BBQ Meats- Zinfandel, Syrah, Chianti
Salmon- Sauvignon Blanc, Pinot Grigio, Riesling, Chardonnay, Bolla Soave, Burgundy
Shellfish-Sauvignon Blanc, Riesling, Chenin Blanc, Chardonnay, Chablis, Bolla Soave
White Fish-Chardonnay, Beaujolais, Pinot Noir, Gewurztraiminer
Pasta in Red Sauce-Cabernet Sauvignon, Zinfandel, Chianti, Burgundy Pinot Blanc
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