Please find below the 4 golden rules for Food & Wine matching. It is a very simplistic approach, but it works in most cases.
Matching the colour of a dish to the colour of a wine works in 50% cases. For example, a bull’s casserole (“daube”), will match a string-coloured wine such as a Gigondas. Other example: a veal blanquette de veau will work very well with a full-bodied white wine such as Meursault.
We all know that in most cases local wines work with local food. For example a French goat’s cheese from the loire called “crottin de Chavignol” works great with a Sancerre. Another classic: Choucroute and Alsatian riesling.
Matching local food and local wines work in 80% cases.
The last two rules require more tasting experience, but allow for some more original and adventurous matchings.
A string meal witll require a strong wine. For example a spicy curry will work with a spicy red from the Rhône.
By “finesse” we mean the “sophisticated”. Sophisticated food ingredients require sophisticated wines. For example truffle-based dishes will work with a delicated red burgundy.