Astringent or bitter foods go well with full-flavoured wines, such as Cabernet Sauvignon.
Crisp wines, such as Pinot Grigio, go well with salty foods.
Fatty cuts of meat work well with bitter wines, as they will tone down the bitterness.
Highly acidic foods pair well with acidic wines.
Serve light-bodied wines with light food and full-bodied wines with heavier foods.
Spicy foods pair well with sweeter wines.
Sweet foods need a dry wine to offset the sweetness.