Nothing is more difficult than combining good wines with the food you are serving.
The following can be a good guideline.
We have several types of pink and red wines.
Rosés, or pink wines are characterized with lots of red fruit flavors. Often they are dryer Rosés from France or northern Spain. Various grapes can be used like Cabernet Sauvignon, Grenache, Syrah, or Pinot Noir.
These wines pair with a variety of foods, especially with the ones that feature mediterranean flavors. For example paella, or a fish stew. The wines are also a good match with the spicy mexican or moroccan cuisine. Or with sour or salty ingredients (salads) or charcuterie or paté. A dry rose also combines well with rich cheesy dishes.
The acidity of the rosé acts like a lemon squeeze for food, which highlights the flavor of the dish.
The fruity juicy red wines are very accessible and easy to drink. Often they are table wines in the mediterranean. The french Beaujolais, made of the Gamay is the most famous example. But also wines made of the Pinot Noir, (mostly grown in relatively colder regions), Valpolicella, Dolcetto and Barbera and Grenache.
They are uncomplicated and low in alcohol. It is best to drink them young. They go well with casual dishes, for picnics, like pasta and rustic stews. Sometimes they are served lightly chilled.
This kind of red wine is low in tannin and high in acid and can also be combined with some types of fish dishes, like wild salmon with mushrooms. Pinot Noir and Dolcetto also combine well with dishes with earthy flavours and ingredients like mushrooms and truffles.
These wines are known for their spicy and earthy flavors. With red fruits, smoky herbal or vanilla essences.
Example is the Merlot, which is found in Bordeaux wines.
Also Pinot Noir, Sangiovese, Malbec and Tempranillos
They can be combined with lots of dishes ranging from rich poultry to red meat. A Malbec for example will not be overshadowed by sweet and spicy barbecue sauces, so that is a good match.
These wines appeal to many people, so they are also great to propose to groups of people where people could have different preferences
These wines are intense, and strong.
Cabernet Sauvignon, (Bordeaux and all over the world), Syrah (Rhone wines but also new world) Zinfandel (wines from California), Nebbiolo (Barolos / Barbarescos) and Sangiovese (Chianti) would fit in this category,
The wines are from hot climates, and as a result from the hot sun, these wines obtain high alcohol and full bodies. They are often matured in oak barrels and have lots of tannin. They are best paired with foods that have a certain amount of fat, like
a rib eye steak or lamb chops.
They can be old world and there you see they combine well with old world dishes: Tuscan wines are almost always a great combination with Tuscan recipes. The Syrah matches well with highly spiced dishes.
These wines are fragrant, sweet and have a syrupy texture. They are usually used for the perfect end of a meal.
Many countries have their versions, ranging from a Sauternes in France, to a Vin Santo in Italy and a Port wine in Portugal or Late harvest wines, with more alcohol. When making the wine, the fermentation is stopped, leaving the sugar in the wine, and stopping the conversion to alcohol.
Apricot scented wines pair well with desserts featuring nuts, caramel or honey. Almond or orange scented wines go well with desserts based on apples or pears. And wines with berry or nutty aromas pair well with chocolate. It is always crucial that pairing sweet wines with food, that it should be at least as sweet as the food served with it. Although this rule is open for discussion. Others say it is easy to overwhelm the taste buds with sweetness. So they prefer a wine that is a touch lighter and less sweet than the dessert.