How to choose food for an impeccable wine?

The most famous and widely used method is Mercadini – parinigs of food and wine based on similarities and contrasts of tastes. Similarities: the wine’s consistency should be proportional to the structure of the dish. For instance, rich full-bodied red wines ask for quite heavy dishes. Therefore, pairing a heavy red with a light and delicate dish may kill the wine just as much as it may kill the food. 

Contrasts: a more charming pairing may occur when the wine exhibits characteristics that are opposite to those one may find in the food. In this case, the wine should either contrast, and in some instances even subdue, certain dominating notes of the food; or the wine should complement and add notes that the food does not offer. All of this in order to create a harmonious symphony.