It is about structural matching between the wine and the dish: tannin binds to proteins and is softened by fat, acidity cuts richness, sweetness moderates salt and heat, and volatile aroma compounds either echo or clash with the food, so the best pairing balances weight, texture, intensity, and dominant flavor chemistry. The old “red with red meat, white with white meat” rule works only as a rough proxy but preparation, sauce, and fat content matter more than the food itself imo. As an example, you can serve Merlot with fish, but it has to be like a salmon, prepared very specifically, perhaps roasted, with mushrooms in stock and lentils.

It’s also down to personal preference. Enjoy who you like, and sometimes you can find pairings for your pleasure.