It is meant to be enjoyed in context with food. Don't be intimidated. Hopefully the guidelines below will encourage you to try different wines with different foods to find what suits your tastes. The old rules about matching the color of the wine with the color of the food are no longer valid.
People like to be much more creative with their menus.
A red such as a Pinot Noir can be soft, delicate and very subtle. The key, then, to matching wines with food is to understand a little more about the flavors of wine. With high acid dishes, serve a high acid wine. Serve smoked fishes with off-dry, lower alcohol wine. Serve deep-fried foods with very crisp, high acid dry white wines or a good California sparkling wine.