 After considering weight, pairing the flavors and texture can be dealt with using one of two main strategies — complement or contrast.The first strategy tries to bring wine together with dishes that complement each other such as an earthy, Burgundian Pinot noir with an earthy, mushroom dish.The second strategy operates under the truism that "opposites attract" and brings together food and wine that have contrasting traits such as a crisp, acidic Sauvignon blanc and a fish with a creamy lemon sauce.