 Heavy, robust wines like Cabernet Sauvignon can overwhelm a light, delicate dish like a quiche, while light-bodied wines like Pinot Grigio would be similarly overwhelmed by a hearty stew.Beyond weight, flavors and textures can either be contrasted or complemented.From there a food and wine pairing can also take into consideration the sugar, acid, alcohol and tannins of the wine and how they can be accentuated or minimized when paired with certain types of food.