The great thing about food and wine matching is that you keep learning for life and sometimes re discover the basics again. The latest for me is the fact that most food is better matched to wines that are have moderate levels of alcohol that range from 11 to 13.5%. A few months ago I matched a simple medium rare rib eye with demi glaze and a huge Australian Shiraz at about 15 %. I noted that the rib eye was overwhelmed by the Shiraz and empathized the alcohol which lead to a bitter finish. Not happy with this match I turned to a modest 13.5 % Barbera d'Alba. What I difference, the wine worked in harmony and actually pulled out the meaty caramelized flavours and focused them on the palate. Food for thought.

I always remind people that we really only have a few mouthfuls of a wine with the actual food at a meal. Most of the bottle is consumed before or after we actually eat. So the old advice about whites and reds isn't so important - I say drink the wine you want to taste with your dinner. Wine definitely adds another course to a meal - but if you really want to drink that big Chardonnay with your prime rib - enjoy!! (but try a little Cabernet, too...)

Hi John,
I couldn't agree more. I think another way to look at it is to stay within a certain varietal and look at a different style for your pairing.
For example, I love Syrah (French version of Shiraz) from northern Rhône with your afore mentioned rare rib-eye. A Cornas, Croze-Hermitage, or Saint Joseph for example. Unlike the Auzzie style, these wines feature less alcohol, firmer tannins (which love rare meat) and in my opinion, better balance.
I must have to admit though, I've never tried a Barbera with Steak but I will now. Cheers!