Probably everyone is biased towards either the food or the wine. Since all food alters the taste of wine, a purist might eschew all combinations preferring to have the wine unadorned. The same might be said of gastronomers. Perhaps one of the best known victims of an altered palate on account of a meal is wine doyen Harry Waugh whose tasting experience is legendary. Sauterne was served with the fish course in the 19th century whereas it is all but unthinkable today.
Acidity makes the wine taste drier.
I, for instance, Feel a good dry Riesling can mate with lamb and its accompanying sauce. The rule of red wine with red meat was made by the red wine producers. Striving for the perfect union can be fun. It should never be a chore and should always be approached with the idea of the ultimate pleasure and surprise that can be achieved. Everyone has at least one friend who can never see what all the fuss over wine and food is about.