Weight and intensity: The weight and intensity of the wine should match the weight and intensity of the food. For example, a heavy, full-bodied red wine would pair well with a hearty steak, while a light, refreshing white wine would pair well with delicate fish.
Flavors: The flavors of the wine and food should complement each other. For example, a wine with fruity flavors would pair well with a dish with a sweet or sour sauce.
Acidity: The acidity of the wine should balance the richness of the food. For example, a high-acid wine would help to cut through the fat in a creamy dish.
A full-bodied red wine, such as a Chianti or a Sangiovese, is typically the best choice to pair with lasagna. The rich flavors of the wine complement the hearty flavors of the dish.
A dry white wine like Chardonnay or Sauvignon Blanc is a good choice to pair with fondue, as it complements the rich and creamy flavors of the cheese.
That is entirely a matter of personal taste. Wine is always about personal taste. There are more non-pairings than there are pairings in the case of cheese.(Things you would not want to pair) It depends on the cheese.
For the Win - 2011 How to Pair Wine with BBQ 1-18 was released on: USA: 21 June 2011
Red wine because Mexican food is very spicy
Food and wine matching is one of, but not the only focuses of a Sommelier
The best food and wine magazines are Food, Readers Digest, and Oprah. All have a wonderful selection of wine and food reviews as well as some wonderful articles.
Because the wine compliments the food and vice versa.
Matchfoodonline is one of the online resources that provides what matches best with red wine. The resource also provides matches for a wide range of food items through online.
To enjoy wine pairings, one should visit webpages such as 'Food and Wine Pairing'. One might, for example, consider Rioja wine with cheddar cheese as a food and wine pairing.
Perephone is the one who ate the food and wine for departed soul/souls.
chardonnay would pair well.