Beef, veal and venison

Good red wine goes well with plainly cooked beef. By experimenting with sauces and flavours, you can choose from powerful Cabernets, Zinfandels, Barolos and Super-Tuscan red wines from Italy, or lighter reds, such as Merlot and Pinot Noir.

Red Burgundy from France is the classic match with game. For rich and flavourful meat, find a bold red like a cru classé French Bordeaux, a California Cabernet Sauvignon or a top French Rhône.

White fish, lobster, crab, shrimp, clams, oysters and other shellfish

Shellfish pairs well with light whites, like Chablis from France’s Burgundy region, Vouvray from France's Loire Valley and sparkling wines like Champagne.

White fish pairs well with light-whites also. White-fleshed fish in a butter-based sauce is a good opportunity to drink white Burgundy, made from Chardonnay. If the sauce is more citrusy, consider Albariño from Spain.

Chicken, duck, goose and bird

With dark meat like duck and goose, it's best to go with medium-bodied red. For white meat like chicken, white wines such as Sauvignon Blanc or Chardonnay pair the best.

Lamb and pork

With lamb, it’s best to pair with bold red wine with a smooth tannic structure, such as Syrah or Merlot. With pork, medium-bodied wines such as Zinfandel and some medium to light red wines such as Pinot Noir are suggested.

Meaty and oily fish, such as salmon and tuna

Rich fish pairs with most white wines. Something like a baked salmon seasoned with fresh herbs loves a crisp dry white like Sauvignon Blanc or Gruner Veltliner. If you go with butter or cream sauce, opt for a richer white wine like a lightly oaked Chardonnay, a Marsanne-Roussanne blend from the Rhone or a white Rioja.

Pasta, noodles and starch

Tomato-based pasta pairs well with flavoursome red wines or crisp dry whites like Pinot Grigio, Arneis, Semillon or Sauvignon Blanc. Pasta with seafood pairs well with zesty, crisp white wines like Pinot Grigio, cool-climate Chardonnay, Sauvignon Blanc or Rosé.

Vegetarian dishes

Leafy greens and salads go well with dry, sparkling wines such as Cava, Crémant and Champagne, or dry, minerally rosé wines and high-acid whites like Sauvignon Blanc or Grüner Veltliner.

With vegetables like onion, carrots, zucchini, garlic, sweet potatoes, and red peppers, they pair with intensely flavoured, aromatic white wines with good acidities, such as New Zealand Sauvignon, German Riesling, Verdejo, Pinot Gris and Gewurztraminer.

Spicy dishes that are chili-based or curry

Off-dry white wines, such as Riesling, are often touted as a good match for spicy foods. Bold and fruity reds, such as Grenache and Syrah / Shiraz blends, or California Chardonnay with a dose of new oak spice are both options for those seeking bolder styles to pair with curry.

Goat cheese and Feta

Sauvignon Blanc is the classic wine pairing for goat cheese, but it also goes well with a crisp dry Provençal Rosé or a fresh fruity red such as Beaujolais.

Cheddar, Comté, Parmigiano-Reggiano and Manchego

Medium-bodied red like a Cabernet Sauvignon or a Rioja goes well with hard cheese.

Brie and Camembert

Pinot Grigio is a light-bodied wine with a refreshing flavour. Its high acidity acts as a palate cleanser that prepares you for having mild and soft cheeses.

Sweet, chocolate, fruit and dessert

Fruit-based dessert is best paired with a semi-sweet wine like a late harvest Riesling or Gewurztraminer. With a chocolate-based dessert, a glass of sweet and rich wine or a fortified wine will pair nicely. With custards and cream-based desserts like tiramisu and crème brulé, a sweet dessert wine like a Sauternes or Barsac.