because good wine is exceedingly versatile. And I mean good wine as a wine that isn't out of balance in one particular way - not too fruity, nor too extracted, nor too oaky, etc. The same applies with food.
IMO we see limits, or "ideal wine and food pairings" when one item is way to one side of the taste spectrum. Even so, think of a light yet slightly acidic tuna tartare. I'd be equally happy with a bright and fragrant Roederer Cristal Champs as I would with dark and rich Leflaive Montrachet (both white wines, which might be my preferred limiting factor). Same goes with a rich beef stew: a great and well balanced Gevrey-Chambertin vs. a great Brunello? I'm happy either way. The point is all 4 wines I've mentioned are very different from each other, yet I'd argue would be equally suitable for the food situations presented, and hence I think that the big emphasis on "ideal pairings" is far overblown. The focus should be on avoiding overtly bad pairings.