| Food | Preparation | Wine | Other | Remarks |
| Anchovy | Bianco, Chablis | Lean dry crisp Chardonnay | Very lean white will turn sweet and rich with Anchovies | |
| Bacon | and Eggs Breakfast | NV Champange | Prosecco or Sekt | Brut |
| Beef | Burgundy (Boeuf Bourguignon) | Red Burgundy | Brunello di Montalcino, Chianti, Alsace Pinot, Sangiovese | Same type of wine used in the cooking |
| Beef | Goulash | Rioja | Tempranillo, Amarone, Nero d'Avola | Savory, spicy, vigorous red with medium body and a touch of oak |
| Beef | Roast | Medoc, Cabernet Sauvignon, Cahors, Brunello di Montalcino | Malbec, Sangiovese | Tannic red with good acidity and fruit flavors without high alcohol |
| Beef | Stew | Moulin a Vent | Beaujolais cru, Gamay Noir | Red fruit flavors but with a bit of body also |
| Beef | Stroganoff | Barbera | Easy-going wine | |
| Beef | Wellington | Medium-bodied aged Red Burgundy, St. Emilion, Pomerol | Merlot, Cabernet Sauvignon from a cooler year | Medium body red to avoid masking out the pate coaring the beef |
| Bell Peppers | Grilled | Madiran, Cabernet Sauvignon | young Cab or Shiraz | Bitterness in wine mirrors that of food |
| Bouillabaisse | White Bordeaux, Rose | Sauvignon Blanc, Sancerre, Pouilly Fume, White Burgundy | Intense, full-bodied white with good acidity | |
| Chicken | BBQ marinated | Bergerac, Dolcetto d'Alba, Beaujolais Cru | Gamay | marinades can vary wine pairing but fruity wines are a good bet |
| Chicken | Cacciatora | Chianti, Brunello di Montalcino, Medoc | Barbera, Dolcetto d'Alba | Acidity to match the food |
| Chicken | Cog au Vin | Bergerac, Bordeaux, Chateauneuf-du-Pape | Merlot, Cabernet Sauvignon, Cabernet Franc | |
| Chicken | Creamy sauce | Condrieu, Hermitage Blanc, Rhone Blac | Viognier | |
| Chicken | Marsala | Pomerol, Cotes de Beaune | St. Emilion, Merlot, Red Burgundy, Pinot Noir, Graves, Bergerac | Red wine not tannic, from a ripe vintage, sweetness needed to match Marsala |
| Chicken | Roasted | White Bordeaux | ||
| Chicken | Salad | Chenin Blanc, Pinot Grigio | Riesling, Gewurztraminer Rhone white | |
| Chicken | Smoked | Beaujolais Cru | Cote de Beaune Village | |
| Dessert | Apple Tart | Bonnezeaux, Sauternes, Quarts de Chaumes | Coteaux du Layon, Auslese, Beerenauslese | |
| Dessert | Cheese cake | Sec Champagne, white Lagrima Port | Sauternes | |
| Dessert | Coconut | Sauternes | ||
| Dessert | Cookies | Vin Santo | ||
| Dessert | Dark Chocolate | Vintage, LBV or Colheita Port | Cognac would also work | |
| Dessert | Panna Cotta | NV Blanc de Blanc | Sparkling Brut, Cava | Light sparkling |
| Dessert | Tiramisu | Champagne | Malvasia sweet wine | |
| Duck | Orange Sauce | Red Burgundy | Barbera | |
| Duck | Roast | Clos du Vougeot, Bonne Mares | Red Burgundy, Pinot Noir | |
| Eggs | Benedict | Champange | Sparkling Brut | Acidity to cut through the richness |
| Frankfurter | Riesling | Beaujolais Village | ||
| Gnocchi | Cheese | Viognier | Rhone white, Dolcetto | Avoid tannins in wine |
| Ham | Vouvray | Alsace Riesling, Sec Sparkling | Off dry flavors in wine | |
| Hamburger | Grilled | Barbera, Fronsac, Bourgueil | Cabernet Franc, St. Emilion, Gamay Noir | Middle-of-the-road red wines |
| Lamb | Grilled marinated | Zin, Cabernet Sauvignon, Chateauneuf-du-Pape, Gigondas, Rioja | Amarone, St. Estephe, Margaux, Pauillac, Cotes-du-Rhone | Similarity of flavor intensity |
| Lamb | Moroccan | Rioja | Tempranillo, hot-year Cabernet Sauvignon | Intense food flavor match spicy reds |
| Liver | Pan fried | Cahors | Malbec | |
| Liver | Chicken | Dolcetto | Beaujolais Village | Low-tannin reds |
| Pasta | Tomato sauce | Chianti, Barbaresco | Sangiovese, Barbera | Acidity in wine required |
| Pasta | Seafood | Bianco, Chablis, Chardonnay, Sauvignon Blanc | ||
| Pasta | Carbonnara/Alfredo | Condrieu, Rhone Blanc | Vignoier | |
| Pheasant | Red Burgundy | |||
| Pork | Cassoulet | Moulin-a-Vent, Volnay | Pinot Noir, Gamay Noir | |
| Pork | Chop | Sancerre, Pouilly Fume | Sauvignon Blanc from NZ, Beaujolais, Gamay | |
| Pork | Mustard | Pomerol | St. Emilion, Merlot | |
| Pork | Roast | Moulin-a-Vent, Volnay | Chenas, Julienas | |
| Pork | Spareribs BBQ | Rioja Reserve | Tempranillo, German Riesling | |
| Pork | Tenderloin | Mercurey, Cotes de Beaune | Chenas, Julienas | |
| Procieutto | Dolcetto | |||
| Quail | Red Burgundy | Pinot Noir | ||
| Rabbit | mustard cream | Gewurztraminer | Riesling, Viognier | needs floral aromas and fruit flavors to lift otherwise bland meat |
| Rabbit | Tomato and herbs | Chianti, Barbera | Sangiovese | |
| Rabbit | Pie | Riesling | Chenin Blanc | |
| Salami | Dolcetto | |||
| Salmon | Red Burgundy | Pinot Noir | ||
| Salmon | Teriyaki grilled | Beaujolais, Rose | Fruity reds, low tannins | |
| Short Ribs | Baked | Cote-du-Rhone, Chateauneuf-du-Pape | Zindandel, New-world Pinot Noir | |
| Steak | Charbroiled | Pomerol, St. Emilion | Merlot | Rarer the steak the older the vintage of the wine |
| Steak | Black pepper | Amarone, hot-vintage Bordeaux | New-world Cab, Zin and Petite Syrah | Full body and high alcohol wine |
| Steak | Fillet Mignon | Hermitage, Brunello di Montalcino | Chianti Classico, Sangiovese, St. Emilion | |
| Steak | Prime Rib | Cotes de Beaune, | Pinot Noir, Burgundy Red | |
| Steak | Tartare | Beaujolais Cru, Sancerre, Pouilly Fume | Gamay Noir, Sauvignon Blanc | |
| Tuna | Grilled | Beaujolais, Dolcetto, Tavel, Rioja | Bergerac, Bandol, oaked Chardonnay, Corton-Charlemagne | Medium body, low tannins |
| Tuna | Tartare | Bordeaux Blanc | Beaujolais, Gamay Noir | |
| Tuna | Tataki | Puligny Montrachet | Chardonnay | Full body |
| Turkey | Roast | Corton-Charlemagne, Meursault, Puligny-Montrachet | Chardonnay, Bordeaux Blanc, Mercurey, Macon Rouge | Avoid oaky wine |
| Veal | Puligny-Montrachet, Beaujolais Cru | White Burgundy, Chardonnay, St. Emilion, Pomerol, Barbera | ||
| Venison | Cote Rotie, Hermitage, Cormas, St. Joseph | Cabernet Sauvignon, Petite Sirah | ||
| Venison | Roast | Barolo, Rhone | Burgundy, Bordeaux, Cabernet Sauvignon | |
| Venison | Stew | Barolo, Barbaresco | ||