Wine Pairing 'Rules'
Of course these are more guidelines than rules,
and not following them will not disqualify you from having a great time!

Acidity
Your wine should always have an equivalent or superior acid level then your food,
or the wine will appear flabby.

Power / Weight
It’s preferable to have an equally weighted pairing, so that one doesn’t dominate the other. 

Flavors
Having one or more tying flavor element between food and wine will always be beneficial to a pairing.

Textures
In this case matching and contrasting is permitted. 

Sweet / Savory
It is highly recommended to keep sweet and savory separated; not doing so will often result in
a metallic tasting wine, or a sour tasting food.

Emergency Rule
If available material will not allow you to create a great pairing, go with what you like ~ or Champagne! Nothing should stop you from having a great time, and Champagne is a very versatile wine that pairs an incredible range of food ~ from sweet, savory, light, full, sophisticated, rustic ~ to caviar and fried chicken.
Champagne will always be a great pairing!