One thing I learned when I was actively in the wine trade and got my DIWSA certificate in wine studies is that, if you are seriously pairing culinary dishes and wine, it isn't necessary to bring out the famous names, or the percieved 'right' dish for it to go with - in my view, it's far more about pairing a wine, whatever it may be, that sets off a given culinary dish so that you achieve 'nirvana', so to speak. There are many humble wines that and great dishes that do this, like, for example, a modest Barbera grown on the right side of the hill with a Brasato al Barolo (beef topside braised in red wine, Piedmont's most prestigious red wine).
Also, the age of the wine matters, and whether it's aged well or not so well, whether it's travelled well or not, and whether it's been properly cellared and finally properly prepared for serving with the chosen dish. If you meet all these 'must do's' then you will have a memorable meal whatever the price of the wine. You can pair a rough chianti with a plate of spaghetti and tomato sauce, or an unknown white wine with a simple plate of grilled fish, provided the wine is properly cellared and cared for.
Obviously, anybody putting out a top wine like the Burgundy 'Clos des Réas'
a top single vineyard Vosne Romanče would require not only careful handling but also a prestigious dish to accompany it - or merely local cheeses!
The main thing to consider about all these things is never to get 'precious' about wine, but to aim to get the very best both from the wine and the dish that accompanies it so that it's a very good experience at whatever level, be it modest, which in itself can be great, or great, which can be modest at the same time.
Enough is never as good as a feast Oscar Wilde