Tomatoes are a highly acidic food that require a tart medium-bodied wine. If you add red meats, you should move up in to a fuller-bodied wine.

Cream sauces can be paired with lots of different options. Like with other meals, keep in mind what kind of sauce. Is it peppery? Try a Cabernet Sauvignon or Shiraz. Is it cheesy? Try a medium-bodied red like a pinot noir. Is it a yoghurt sauce? Try a rose.

Herbaceous wines are the best choice for oil-based sauces. For these types of sauces, it is best to compliment the sauce by choosing something similar, rather than opposite.