The key to great wine and food pairing is balance. The pairing is a success if:
You can taste both the food and the wine without the taste of one overpowering the other.
The wine and food together bring out something new in either the wine or food that wasn’t present before. As an example, a Riesling wine will bring the sweet, juicy flavor of white peaches to an aged Gruyère cheese.
An acidic wine (that isn’t your favorite wine) tastes much better (less acidic) because of having it with acidic food.
You are happy, and your guests are happy. Because ultimately, it’s all a matter of personal preference.