Beef:

Steaks: Merlot, Shiraz, Cotes-Du-Rhone,

Cabernet Sauvignon

Stew: Pinot Noir, Beaujolais, Cotes-Du-Rhone

Corned Beef: Zinfandel, Riesling Kabinett, Gewurztraminer

Veal:Riesling Kabinett, Alsatian whites,

                                              Muscat, Beaujolais, Pinot Noir

Pork:

Chops: Riesling Kabinett, Beaujolais,

Pinot Noir,Alsatian Pinot Blanc

Roast: Riesling Kabinett, Gewurztraminer, Pinot Noir

Ham: Gewurztraminer, Beaujolais

Poultry-

Chicken:

Baked: Chardonnay, Riesling Spatlese, Gewurztraminer

Light Dishes: Chenin Blanc, Riesling Kabinett, Riesling Spatlese

Heavy Dishes: Semillon-Chardonnay, Chardonnay, Gewurztraminer

Turkey/Goose/Duck:

Roast: Beaujolais, Riesling Kabinett or Spatlese, Gewurztraminer

Fruit Glaze: Gewurztraminer, Riesling Spatlese, Beaujolais, Pinot Noir

Game Birds (Pheasant, Foul, Cornish Hen):

Roast: Pinot Noir, Cotes-Du-Rhone, Syrah, Nebbiolo, Amarone

Seafood-

Fish:

Baked: Riesling Kabinett, Chenin Blanc, Alsatian Pinot Blanc

Rich Sauce: Chardonnay, Gewurztraminer, Riesling Kabinett

Lobster:

Stuffed/Baked: Riesling, Chenin Blanc, Pinot Gris

Broiled: Chardonnay, Pinot Grigio, Alsatian Pinot Blanc

Oysters & Clams:

Brut Champagne, Chardonnay, Sauvignon Blanc, Muscadet

Scallops:

Seared: Sauvignon Blanc, Alsatian Pinot, Sancerre

Poached: Chardonnay, Sauvignon Blanc, Dry Riesling, Muscadet

Shrimp:

 Broiled: Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi

Fried: Riesling Spatlese, Chenin Blanc

Cold: Champagne, Chardonnay, Soave, Sauvignon Blanc, Pinot Blanc

Pasta-

Red Sauce: Red Zinfandel, Chianti, Valpolicella, or Other Italian Reds

White Sauce: Soave, Frascati, Pinot Grigio, Gavi, Vernaccia,

Pizza-

White Zinfandel, Rose, Chainti, Zinfandel, Chardonnay