Pairing food with wine doesn’t have to be hard. Then again, it’s not so easy. It’s kind of like dating—-just because she’s hot (say a spicy cabernet), doesn’t necessarily mean she’s going to pair with you (say, a chicken). The piece of chicken wouldn’t be able to combat the over-zealous cabernet. However, tame that cabernet down a bit, to say a Pinot Noir or Merlot, and you’re going to have a much better fit. Or man up a bit to a New York strip and it should hold well against the cabernet.