First, forget everything you've ever heard about wine and food pairing. There's only one rule when it comes to matching wine and food: The best wine to pair with your meal is whatever wine you like. Apply that idea to wine and food pairing: foods and wines have different flavors, textures, and aromas. The more flavorful the food, the more flavorful the wine should be.
Is the sauce acidic? Subtly flavored foods let the wine play the starring role. Dishes with bold, spicy ingredients can overpower the flavor nuances and complexity that distinguish a great wine. A red tomato-based sauce, such as a marinara, might call for a light-bodied red wine.
For foods that are milder the best wines to use would be medium or light bodied.
