prof
That has always been the rule, big unctuous Reds (Bordeaux,Cabernet Sauvignon, Pinot Noir) for meats. Lately however there has been an overhaul in wine pairings. Reds with fish and more delicate flavors (Rioja, Barbera). If you want to do your own pairing its really not that difficult, taste the food and then sip the wine, if it enhances the food you know its a good pairing, if it detracts try soething else.
Personally, I like the bubbly dessert wines.