There are lots of books and articles out there about pairing together wine and food. While some are interesting, others can be pretty complex and require some extensive education in wine. 
 

However, there's one tip that I've learned from the people behind the bottles--the producers--that simplifies the whole process: A wine is made to match the local food. This makes perfect sense: A cassoulet from the south of France goes perfectly together with a full-bodied Cahors wine, and a choucroute from Alsace with a crisp Riesling! 
 

This simple formula will guide you through most major wine and food pairings without having to learn too much about them, and at the same time leads to discovering local food and new, delicious recipes! Of course, it's great to learn more in depth about the subject from dedicated literature--but this is a nice, easy start!
 

Enjoy!
@tremeur