If it's a special bottle, plan the meal around it
Sometimes, the food isn’t the star of the show. If you’ve got a special bottle of wine (and particularly if it’s an older wine), you are far better off starting with the vino and working your way backwards to the recipes. It’s not snobbish; in this case, your bottle of wine functions as an ingredient (we’re treating wine like a food here, remember).
Be the boss over the sauce
Personally, I’ve seen sauces destroy an otherwise well-considered wine and food pairing more times than I care to remember (in some cases, I drank more of the wine specifically to forget the experience). A heavy sauce on a light, pungent white fish completely changes everything about how that fish tastes, and significantly impacts how your mouth interacts with it chemically. When in doubt, focus on the sauce and ensure you’ve got a wine to match it.