Matching wine and food in a right way means to create a palate and smell armony and exalt both of them characteristics. It's not easy to find some matching rule (someone says there aren't rules): every course has its own gustative characteristics and needs a different wine.
As a general rule the body of a wine must be equivalent to food complexity: a delicate food need a light and delicate wine while a structured one can match with a full bodied wine. You must keep attention to the way of cooking too: if your food is very spiced it is better to drink a very scent wine, while if a food is too well done it becomes more bitter. Besides you can prove the following tips.
Taste characteristics of pasta and rice depends on the kind of sauce you use: meat based sauces prefer red wines but fish based one match better with white wines. Meat is a quite versatile food that can match both with whites and with reds: generally red meats require red wines but white ones can match with white (and full bodied) wines too. Fish prefers white wines even if there are some exception (stewed fat fish). Every kind of cheese prefer a particular kind of wine; normally cheese with soft paste prefer light wines and cheese with aged and hard paste need red and full bodied wines. Cakes, cookies and all kind of dessert need sweet wines. Generally it is not a good idea to drink wine with chocolates, artichokes and above all if you use vinegar.