 Or take a French dish, like some nice scallops in a beurre blanc, for example. Or take a German dish, like a German-Austrian dish, like a nice wiener schnitzel. Or you take a Spanish paella. I would go for a rather dry-style wine, drier wine, because you don't need so much of residual sugar to build a bridge to the food. A dry wine is fine with that. The reason why wines that have a touch of sweetness go well with food is because in a lot of food, there's some sweetness.