It seems like you are saying that the wine's qualities and how they pair with the food are very important. I don't think anyone would disagree.

The question at hand is whether a cheap/expensive wine, of the same type, would matter in the boar stew example.

Personally, I have no reason to believe that a more expensive wine would only shine under these types of conditions. I also think it's a matter of subjective taste, and there is no arguing matters of taste ;).

From the non-oenophile POV, my objection is the pretension of objectivity. "This wine is better than the other one" is a subjective statement masquerading as an objective one.