Tim Hanni has an Aug 27 2011 entry on his blog that shows the next step in his evolving research in food and wine pairing. Specifically he has integrated sensitivity quotients (SQ) in explaining flavour balancing. The "caveats" he has at the end really clarifies that it is the wine you "like" (the wines you would easily gravitate because of your SQ) that can be balanced to any food.
The only thing I would have to add is that in caveat number 2 if you enjoy a wine because of a resulting self fulfilling prophecy thats ok. So long as you are honest about it, enjoy it anyway.
Click the title of this entry to see the article or click on his blog on the link located to the right.
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