One guideline to live by in pairing food and wine: Light foods go with light wines. Heavy foods go with heavy wines. Delicate meals need a light wine. Heavier meals need a bigger wine.

• Example: Filet of Sole goes nicely with a Sauvignon Blanc, not a Zinfandel. The Zin in most cases would overpower the fish.
• Example: A pesto pizza with prosciutto and cheese goes nicely with a Zinfandel, not a Sauvignon Blanc. The pizza would overpower the Sauvignon Blanc.
• Sauvignon Blanc – white or light fish, mild cheese, fruit
• Chardonnay – grilled chicken, salmon, shellfish, and grilled fish, anything with a cream sauce.
• Pinot Noir – light meats, chicken, grilled anything, salmon.
• Merlot – pasta, red meat, duck, smoked or grilled foods
• Zinfandel – tomato pasta dishes, pizza, pesto, red meats, chicken with heavy sauces
• Cabernet Sauvignon – red meats, especially a juicy barbequed steak, grilled and smoked foods.
• Syrah – red meats, spicy pizzas, herbed sauces on red meat, turkey
• Dry Rosé - salads, pasta salads, bbq chicken or fish, light spicy foods

Source:  http://www.winecountrygetaways.com/pairing.html