Imagine a saddle of venison with cherry chutney. Of course not, this entree calls for a big fruity red like Merlot or Cabernet. Color is not as critical as intensity. When pairing chicken potpie, for example, with white wine, it needs to be very flavorful such as Vignoles or Seyval, but a medium red like Pinot Noir pairs beautifully too by matching the dish's intensity of flavor. In trying to match non-traditional food flavors that do not remind one of any kind of wine, it is also possible to do just the opposite.
Opposites attract in wine pairing too.
These are the pairings that famous sommeliers at fancy nouvelle, restaurants create to make a name for themselves. It is easier than it looks. Something sweet, fresh, and cold like Coke or 7UP comes to mind. IF the advice so far sounds contradictory, it is. In reality, it comes down to what you like.