 Warmer climate wine regions tend to produce wines with higher alcohol levels and thus more fuller bodied wines so that a Sauvignon blanc from California may have a heavier weight than a Sauvignon blanc from the Loire.Lighter whites
Pinot gris, Pinot blanc, Riesling, Sauvignon blanc, Chablis, Champagne and sparkling wines, Gruner Veltliner, Vinho Verde

Medium to heavy whites
Oaked Sauvignon blanc, Alsatian wines, Albarino, White Bordeaux (Semillon), White Burgundy, Rhone whites (Viognier, Roussanne, Marsanne), Tămâioasă Românească and New World Chardonnay

Lighter reds 
Beaujolais, Dolcetto, some Pinot noir

Medium reds 
Chianti, Barbera, Burgundy, Chinon, Rioja, Cabernet franc, Merlot, Malbec, Zinfandel, some Pinot noir

Heavier reds
Syrah, Brunello di Montalcino, Cabernet Sauvignon, Port, Barbaresco and Barolo

While a perfect balance where both food and wine are equally enhanced is theoretically possible, typically a pairing will have a more enhancing influence on one or the other.Master Sommelier Evan Goldstein notes that food and wine pairing is like two people having a conversation