Red wine and food is similar to the white wine and food. Lighter style wines such as Pinot Noir, Pinot Meunier or Gamay, go better with meats that are often less fatty and are lighter in texture.
For your pork and veal dishes, stay with Pinot Noir, Merlot, Gamay (Beaujolais) or Barbera. For the red meats you would want to pair Zinfandel (NO - not white zinfandel!), Syrah, Cabernet Sauvignon, Cabernet Franc and for gamey meats use Barolo, Sangiovese made as Brunello de Montalcino, Pinot Noir and Mourvedre.
Some more listed food and wine guidelines:
Pizza: Sangiovese (lighter styles such as Chianti), Barbera, Gamay (Beaujolais), Chardonnay
Spicy foods: Zinfandel, Gamay, Riesling, Gewuerztraminier, Chenin Blanc
Light and flaky fish: Sauvignon Blanc, Riesling, Pinot Grigio, Grego di Tufu, Rose wines, Chenin Blanc, Gruener Veltliner, Kerner
More rich, fatty fish (such as Salmon): Chardonnay, Pinot Noir
Soft & mild Cheeses: Champagne and Sparkling wine, Chardonnay, Pinot Noir, Gamay, Riesling, Gewuerztraminer
Hard & Mild Cheeses: Champagne and Sparkling wine, Sauvignon Blanc, Pinot Noir
Aged & blue veined cheeses: Cabernet Sauvignon, Syrah, Port wine, Ice-wine, fortified dessert wines
Tomorrow I will cover a subject on its own - Chocolate and Wine :)