A lot has been said about the wine and food pairing. For a long period of time, the rule says that white wines pair well with light dishes of more gentle flavours while the red wines, more structured wines, are best served with stronger dishes of fuller tastes. If, in principle, you stick to this rule, you cannot fail, however, in addition to the basic dish itself, do take into account the prevailing  baking spices, sauces and dressings. 

Most importantly, do not forget the most important fact: You will discover new combinations of flavours which may surprise you and you will not be able to forget them.(Quelle Vinakoper)