The second step in pairing wine with food is to match flavours. A citrus-based, light-bodied Sauvignon Blanc, for instance, matches perfectly with most fish, especially grilled fish and even fish and chips.
Those who have a sweet tooth can also pair wine with their desserts. A winery in Margaret River like The Berry Farm has an in-house café which offers house-baked cakes. A rule to keep in mind is to consider acidity, intensity, and sweetness. Chocolate and caramel cakes, for example, are sweet and, thus, go well with the equally sweet Australian Shiraz.