I am a firm believer that everybody should eat and drink what tastes good to them. That simple. Every person has a different palate. Every person finds different tastes pleasurable. Find what makes your tastebuds sing and go with it! That being said, there are many wine and food pairing tips that work beautifully for the majority of the population.
When nuts are toasted and added to a dish, as in a crust n a piece of fish, it picks up on the nutty nuances imparted by oak-barrel-aged wines and shows off oak-aged wines.
When nuts have the skin on, especially walnuts and almonds, they have an inherent bitterness that softens the perception of bitter tannins in red wines and some strongly oak-aged wines.
When nuts are powdered and used in cooking, such as in moles and other Latino and world foods) it makes dishes wine-friendly and an favor lightly oak-aged wines.