You know the rule about pairing white wines with fish or white meat and red wines with red meat? Here’s a simple rule that works with most vegetarian foods: For white meat, substitute white beans and green vegetables; for red meat, substitute brown vegetables (such as winter root vegetables, brown beans and potatoes) and tomato-based dishes such as lasagna. In general, robust dishes such as macaroni and cheese pair well with robust red wines, and dishes containing fruit or honey go best with fruity wines. Exceptions exist, of course. For example, many salty, tangy or even spicy Asian dishes go surprisingly well with a sweet wine. Don’t sweat breaking “the rules”; they’re just guidelines. In the end, the right wine is whatever tastes good to you.