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.
truths about how wine can react with food:
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.
tends to calm tannins, so a very tannic wine might be really
wonderful when enjoyed with rare beef.
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.
wine can add its primary flavor to a dish, giving food a layer
it didn't start with.
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.
wines make sweet foods taste less sweet; salty foods emphasize
foods mute the sweetness and enhance the fruitiness of a sweet
that are high in acid taste less acidic with salty or sweet
food; acidic wines also can offset oily foods.