Now what goes with what again?

The best advice we can give you is to experiment by pairing different wines with different foods. While some truths (see below) are inescapable, any combination you enjoy is a good combination! Just keep an open mind, and regularly try different combinations to regularly mix things up.

The truths about how wine can react with food:

A wine high in tannins (Bordeaux, for instance) paired with a food high in tannins (like walnuts) will render the wine almost too dry and astringent to drink.

Protein tends to calm tannins, so a very tannic wine might be really wonderful when enjoyed with rare beef.

Delicate foods (veal, or filet of sole, for example) will be overwhelmed by a full-bodied red wine. Conversely, lasagna will almost totally cancel out a dry, medium-bodied Sauvignon Blanc.

A wine can add its primary flavor to a dish, giving food a layer it didn't start with.

Some wine and food combinations result in a flavor that was not present in either one, and is not meant to be, metal for instance. Try white turkey meat with red Bordeaux if you doubt this.

Tannic wines make sweet foods taste less sweet; salty foods emphasize tannin.

Salty foods mute the sweetness and enhance the fruitiness of a sweet wine.

Wines that are high in acid taste less acidic with salty or sweet food; acidic wines also can offset oily foods.