Main Courses

Beef: Zinfandel, Beaujolais, Cotes du Rhone, Cabernet Sauvignon, Pinot Noir, Syrah, Medoc
Cheeses: Merlot, Cabernet, Chardonnay, Grenache rose
Chicken: Riesling, Merlot, Chianti, Chardonnay
Corned Beef: Beaujolais, Dolcetto, Alsatian Pinot Gris
Duck/Goose: Pinot Noir, Rhone, Cabernet Sauvignon
Fish: Sauvignon Blanc, Soave, Loire whites, Pinot Noir
Ham: Beaujolais, Zinfandel, Riesling, Chenin blanc, Gewurztraminer
Lamb: Spanish Rioja, Cabernet Sauvignon, Pinot Noir, fine Italian reds, St-Emilion
Pork: Pinot Grigio, Chardonnay, Chianti, Merlot
Scallops: French Hermitage blanc, Grand Cru Chablis, German Kabinett, Pacific Northwest Austrian grunervertliners, Spanish RiasBaixas, Portuguese whiteVinho Verde, Graves and Burgundies, New World Chardonnays, German Ausleses and Spatleses
Shellfish: Sauvignon Blanc, Riesling, Vouvray, Riesling, Chardonnay, Champagne, white Graves
Turkey: Beaujolais, Riesling, Vouvray, Alsatian Gewurztraminer, Champagne, white Graves
Veal: Gavi, Vernaccia, Chardonnay, Chianti, white Bordeaux, white Burgundy
Vegetarian: Pinot Gris, Sauvignon Blanc, Zinfandel, Chianti

Special Meals and side Dishes

Artichokes: Vernaccia, Greco di Tufo, Sancerre or Pouilly-Fume, Loire whites
Asparagus: New Zealand Sauvignon Blanc, Soave, Pinot Grigio
Barbecue: Zinfandel, Australian Shiraz
Chinese: Gewurztraminer, Cabernet, Merlot, Chardonnay
Chocolate: French red Banyuls, Champagne
Desserts: Port, New-world late-harvest Rieslings, Banyuls, South brook or Bonny Doon Framboise
Hot Stuff: Bier, Riesling, Sparkling wines
Mushrooms: Red Burgundy and other Pinot Noirs, Barolo, northern Italian reds, Cabernet
Pasta: Chianti, Pinot Grigio, Gave, Chardonnay
Pizza: Dry red Italian, Cold beer, Chianti, Valpolicella