Pairing rules of thumb

from the Oxford Companion to Wine:

1) Sourness and saltiness in food suppress apparent bitterness in wine;

2) Astringency in wine is suppressed by foods that are acidic, salty or fatty and accentuated by food that is sweet or spicy;

3) Salty foods often make sweet wines taste sweeter; and

4) Bitter foods often make wine seem more bitter.