Wine pairing is actually no rocket science and with a few basics in hand, anyone can do it. There are three basic tastes, bitter, salty and sweet. Similarly, three other categories in food and wine exist and these are acid, fat and alcohol. The basics of pairing lie in understanding these aspects.
For instance, fine wines which have a high level of acidity work really well with foods that are high in fat or are sweet. Similarly, bitter wines work wonderfully with desserts and with sweet cheeses. Wines that are high in alcohol are great with fatty foods, but foods that are high in salt will not work too well with acidic wines. With these basic concepts about food in hand, fine wine pairing should become as easy as ABC!