Using this approach you no longer have to worry about which wine to serve with the dishes you want to eat. And conversely you don't have to pick a dish based on the wine you want to serve. This method essentially makes the concept of pairing food and wine obsolete. It's all a matter of taste. The key is to balance the taste of the food you are eating.
Taste is comprised of five primary senses detected on the palate.
All foods exhibit one or more of these components. When one taste is prominent it will influence the taste of the wine. Foods that are predominantly sweet or savory, such as seafood or sushi, will make wines taste drier, less fruity, more acidic, bitter, and tannic. Foods that display a prominent salty or acid taste, such as capers and tomatoes, will makes wines seem milder, more fruity, less dry, tannic, and bitter. To counteract these and other effects, the food must be brought into balance.