There are some foods that are difficult to match with wine. Traditionally, hot chili peppers, artichokes, asparagus, bitter greens, and some forms of chocolate are a challenge when trying to find a suitable pairing. Some chefs believe onions and garlic round out everything, making them a perfect match for most food. To the French and many Europeans wine is food. Here in the US pairing wine and food became a hot topic in the 80's.
General rules do continue to work well.
White wine may be more acidic than most red wine, so simple seafood dishes often served with lemon are still a good match. Similarly, red wine, often higher in tannins, partners with richer, fatter foods as steak lamb and venison. What one usually is looking for is a union between the two that works well together. There are no absolutes. Some matches work well and some don't.