I'm actually kind of glad it came up, that's a whole 'nother topic that fascinates me!
Because it's so subjective with a touch of undeniable science fact, it's exactly like wine.
Red with fowl?!? Well, sometimes. Pinot Noir with Turkey or Duck!
White with red meat? You really SHOULD not, but somewhere there may be a place for it. A melony S.B. with Prosciutto? Why the hell not....
There are scientific reasonings like, only the most tannic acidic cabs can cut through the fat of a ribeye, and xxxHz wavelengths can not be heard under these decibels or whatever.
The psychology of sound is something that always fascinated me,