The more fat on the meat, the more tannic wine you would want. Cabernet, Rioja, Barolo’s would work.
Typically, you would drink red wines with hard cheeses and white wine with soft cheeses.
Wines with high acidity go great with salty cheeses. Sweet wines work well with cheeses of high acidity.
Feta, Goat, Ricotta, Mozzarella
Creamy & Decadent Cheese
Usually people will match white meat with white wines and red meat with red wines. The more gamey the bird is I like to go with old world reds like Burgundy or light Italian reds.
More delicate seafood such as oysters and light fish are excellent with wines of high acidity. Rich fish such as salmon or tuna would work will with full-bodied whites like oaky Chardonnay and also lighter reds like Pinot Noir.
Most important thing is to consider the sauce. Red sauce and red wine. White sauce with white wine. There are two camps with creamy sauces. Some like high acidity to cut through the creaminess, others like richer whites to complement the richness of the sauce. I prefer going for the richer white wines.
Pasta w/ Cream Sauce
Pasta w/ Marinara Sauce
Pasta w/ Veggies