"A rule of thumb for pairing foods and wine is just maintaining balance. Mild flavors with other mild flavors, and bolder flavored cheese and cold cuts should be paired together with a more full bodied wine. Also keep in mind texture, so that the food items interact without X-ing each other out. High acid is the most important characteristic in wine that you will combine with food. Acid will cut through the fat of cheese and cold cuts, so high acid whites create better combinations. Many heavy reds will overpower most cheeses and lunch meats. Also, try to combine items from the same region, such as Spanish cheese with Spanish wine." - Joseph Baca, Alibi
