The wine selected should be more acidic than the food, and it should be sweeter than the food. Consider the body or richness of both the food and the wine. The wine and the dish should complement each other, which means that neither should overwhelm the other. If you create this balance, the odds of the perfect wine and food pairing increase.
The wine should have the same flavor intensity as the food. Red wines pair best with bolder flavored meats like red meat. White wines pair better with light-intensity meats like fish and chicken. Bitter red wines balance best with fat. It is important to determine the dominant part of the dish understanding that it may be the sauce. For example, it is best to match the wine with the sauce than with the meat.
In general, there are over 20 different tastes found in food ranging from sweet and sour to spicy. But the most important tastes when pairing wine and food are salt, acid, sweet, bitter, fat and spice. Most wines can be grouped in three different categories: Red Wines are more bitter, White, Rosé and sparkling wines are more acidic, and sweet wines have more sweetness.