European wine drinkers, what makes some wines better having with food and others having not with food?

It’s about balance mainly. Some wines are made simple, light and fruity to be enjoyed on their own. Think of Beaujolais Villages, or Italian Pinot Grigio. Others are made with more structure, body, tannins, and complexity. They work best when balanced with other flavours. Think of Argentinian Malbec with a nice juicy steak. Or Chateauneuf-du-Pape with a hearty mediterranean stew.