What is a more natural than to match a fine bottle of wine with a good tasting dish !  And although there are certain basic rules to follow to ensure that it is a happy marriage, things can sometimes go wrong...

Be careful because certain food items are definitely not wine-friendly.  Hot soup is a good example.  Best not to drink wine with it - the contact of the two creates a hot-cold shock and vice-versa that is unpleasant to the palate.

The same precaution should be observed with salads or other entrées dressed with vinaigrette that is ... well ... vinegary.  Wine's sworn enemy is vinegar because it destroys the taste.
Spices: we often forget to mention this, but even an inoffensive grilled chicken can deal a mortal blow to a wine if it is served with a highly flavoured sauce - jalapeno peppers for example.  Be careful with raw garlic, ginger, horseradish, anchovies and other wasabi flavours that can anaesthetize the taste buds and distort the taste of the wine.

Otherwise, there's not really much to worry about.  Matching wine and food can be done without becoming too much of a headache.  We know too well that classic matches have evolved and overt time and it is pointless to try and improve them - don't hesitate to accompany your oysters with Muscadet, Trebbiano or a sparkling Champagne style wine and your roast beef with a Bordeaux-style red.

And remember, if the respective tastes of the the wine and the food don't harm each other, if the one and the other go well together throughout the meal, it's a happy marriage and well consummated, both literally and metaphorically !