4. Light Foods with Light Wines
Pair light foods with light wines and heavy foods with heavy wines. For example, tomato salad and Pinot Grigio, or Brie baked in puff pastry and Chardonnay. If you pair a light food with a heavy wine, or vice versa, things won't necessarily taste bad, they'll just seem out of balance. The heavier or richer component of the pairing will overwhelm the lighter one and sort of wash your experience of it away.