Crispy dishes are often fried calling for a bubbly beverage (Champagne, sparkling wine, beer...). Rich dishes often play well off equally rich beverages. Think of the combination of foie gras with Sauternes liquorus white wine !Temperature, outside or related to the dish, plays a great role too : the same roasted chicken that goes well with a Pinot Noir when served hot will pair with a chilled Rosé when served cold.
Cooking technique affects both the texture and the temperature of a dish. Tuna can be served raw as Sushi or hot off the grill, each with different flavor, temperature, texture and pairing implication : Champagne vs Pinot Noir.
Cold and crunchy raw carrot vs hot carrot soup : the first seeking crispness and freshness in a wine (Sauvignon Blanc), the soup seeks a wine with residual sugar to match its own (an off-dry Riesling).
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