Also drink white wine before red, dry before sweet and young before old. Pay attention to the size and weight of the wine, and the richness and intensity of the food. Sweet wines can be matched with touch of sweetness, spiciness or pepper in the food. Fats and oils often neutralize harsher tannins. High alcohol content can make wine taste sweet, thus they can be well matched with sweet or spicy food.
Cold temperature can mask flavor and sweetness.
Echo food with wine - the dominant flavor in food tends to cancel out the same flavor in the wine. Can be used to your advantage when there is an aspect of a wine you would prefer not to highlight. Complementing aspects in food and wine that are different entails living a bit more dangerously, but can be fun because it draws on your creativity and adventurousness. Instead of matching wines of a specific region with food from the same place, for example spaghetti and Chianti, try a similar varietal from a different region, such as a California Merlot or Pinot Noir. As long as the ride remains fun, you're drinking what you love, and matching doesn't become an obsession that detracts from the enjoyment of eating and drinking, you've won the game.