Pair the wine to the preparation of the food rather than to whether it’s red meat or fish. Is it barbecued or sautéed?

Match the body of the food to the body of the wine. Light-bodied wines remind you of skim milk, while full-bodied wines are more reminiscent of heavy cream.

Be mindful of dryness/sweetness. The wine should be as sweet as, if not sweeter than, the food with which you are pairing it.

Balance fat with acidity. Fatty foods work best paired with highly acid wines, such as Sauvignon Blanc.

Balance spice with fruit. Spicy foods are best complemented with wines that have significant fruitiness, a California Pinot Noir, for instance. Avoid wines with a lot of tannins.

Remember Champagne. It works with just about every food as long as the food is not sweet—and it’s delicious!