At the moment, I am reading a fascinating book called Taste Buds and Molecules written by François Chartier, a French Canadian. The book looks at food and wine pairing from a scientific angle. Different foods, herbs, spices and wines have their aromatic or flavour compounds broken down and matches are made between foodstuffs and wines that have compounds in common. This method comes up with matches that are not normally considered, such as lamb and rosemary with riesling.
As as lover of fine sherry and one that believes that the different styles of sherry are great to pair with food, I was glad to read the following about fino and manzanilla, which I hope, in reproducing it here, is not a breach of copyright:
 Even though they are almost always served as aperetifs, fino and manzanilla sherries deserve a special place at your table. I would even go so far as to say that they can be considered among the most versatile wines when it comes to food pairing. 
Are you skeptical? You may think that it’s impossible that a single wine could successfully support the salty iodized flavors of oysters, crustaceans, and caviar, as well as the complex tastes of sushi and its condiments (soy sauce, marinated ginger, daikon, and wakame), and yet also easily accompany green asparagus, olives, artichokes, smoked fish, and ripened goat cheeses.
Although it is indeed a rare pearl, the king of food pairings really exists, and it’s fino sherry. With its 307 identified volatile compounds, like manzanilla, its royal companion, fino offers a very wide palette of aromas that can complement a vast array of ingredients.

Need I say more!