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When correctly paired, food and wine should pleasantly complement one another. If they are paired incorrectly, unfavorable qualities in the wine or the food will be brought out. To make good wine and food pairings, you should understand how certain types of wine affects certain types of food.

When pairing food and wine with similar aroma, flavors, textures or weight, the combination usually makes both the wine and food taste better. When consuming food and wine with dissimilar characteristics, the characteristics of one will usually overwhelm or clash with one another. Certain foods and wines can create an unpleasant taste when consumed together. For example, creamed spinach will have a metallic taste when paired with red wine.