THAT could be a thread all on its own.
Wine aficionados will tell you that there are rules for wine pairings based on texture, taste, acidity of the food. It is a science to them, to me its a bit over the top, but I do agree that some wines are more "full bodied" than others and stand up to meat pairings better than others. Example: Cab Sav with steak versus Pinot Grigio with white flaky fish.
Beer fans will tell you their preference for pairings, but its not immortalized in culinary history like wine is.
Cocktails are just fun, and totally up to you. Likewise for non-alcoholic beverages, no rules.