Sweet white and red wine goes with foie gras; dry and semi-dry white and red wine goes with fish, seafood and white meat; red and red wine goes with red meat. It can also be simplified as "baijiu (white wine) goes with white meat, and red wine goes with red meat." This is because the "acid" in white and red wine can increase the refreshing activity of the taste and, in the case of seafood, has a fishy-removing effect.
The "tannin" in red wine can soften the fiber and make the meat feel more tender. In this way, the food and wine complement each other, not only appreciating the unique taste of the food but also highlighting the flavor of the wine.
Extended information
Notes on red wine tasting
Control the temperature of red wine. Traditionally, the temperature for drinking red wine is cool room temperature, between 18 and 21 degrees Celsius (white wine is between 9 and 12 degrees Celsius). At this temperature, red wines of all vintages are at their best.
A bottle of chilled red wine will have more pronounced tannins than a bottle of red wine at cool room temperature, so the taste will be more astringent. White wine is just the opposite. It is refreshing and sour, so it is suitable for drinking chilled. The correct thing to do when drinking is to pinch the stem of the goblet with your fingers instead of holding the glass with your hands, otherwise the difference in temperature of the wine will affect the coordination of the wine.
People's Daily Online - Although red wine is good, excessive drinking is also harmful
Baidu Encyclopedia - Red Wine