The "grandmother" rule on "wine to eat" is simple, memorable and basically not wrong. It says, "Red wine to dark meat, white wine to white meat". Or would you like a chablis to go with wild and a chianti to oysters? The "modern kitchen" is more sophisticated in dealing with wines than the mentioned color rule. The ingredients of the wines (residual sugar, alcohol, acidity) and the accompanying sauces are now given greater importance. Basically, the wine selection of the "pleasure" is left to each individual. For the cultured gourmet there are optimal combinations and more incompatible mating.
Some pairs of "harmony"
To light dishes, as they prevail today, includes a "lighter" wine. Light wines are in the alcohol content 10-12% Vol. In this area, German wines have a very favorable natural given starting position due to their climatic conditions. For example, a fresh German Riesling or a Chardonnay from northern Italy is an excellent match for fresh asparagus. A tannin-rich red wine or a voluminous white wine would crush any "delicate food".
Generally, you drink dry wines to eat. They have an appetizing effect, taste neutral and support the taste of the food. Even a semi-dry Riesling, for example, from the Rheingau, fits perfectly due to its invigorating acidity to seafood.
Lovely wines are usually not suitable food companions. But exceptions are known to confirm the rule. Sweet or sweet wines in particular increase the enjoyment of sweet (Nach-) meals. Note: Sweet wines and sweet dishes complement each other, dry wines and sweet dishes diverge in taste.
In general, too fruity wines are not good food companions. They have too much taste and can disturb the "food taste". Very fruity are, for example, the wines from grape varieties such as Gewürztraminer or Semillion.
The accompanying sauce determines the wine selection. The Cookbook Rule says, "Give the same wine to the food that was used to make the sauce". That is basically not wrong. Acid-flavored sauces, refined with a dash of lemon juice, for example, require an acid-flavored wine as a companion to the food. More salty sauces can be softened by wines with some residual sweetness.
Cheese and red wine are considered natural partners. Note: Very strong cheese hides the aroma of the wine. Therefore, one should serve fine wine only to mild cheese. To baguette and a strong mountain cheese fits best a strong, dry red wine with earthy taste. But even white wines can optimize the enjoyment of cheese (for example, a sauternes to a Roquefort cheese).
Ultimately, the "strategy" determines the wine selection. Should the wine "underline" the food or should a conscious "counterpoint" be set. Counterpoints are set, for example, with wines with a lot of body and great sustainability, that is with their own personality. How about an older Barolo or high-quality Bordeaux?