The following suggestions are general guidelines for food and wine pairings. The first rule is drink what you like! The second rule is choose a wine that won’t get overpowered by the flavors of the food. But, if you’re looking for some help, here are some general pairing suggestions:
Sparkling wines work well with most any food
Pork and chicken dishes work well with most white wines
Carb-based meals (pasta, potatoe, rice) work well with acidic wines, like Sauvignon Blanc (white), Pinot Noir or Barbera (reds)
Spicy dishes generally pair well with fruitier, sweeter wines (Riesling, Grüner Veltliner, Gamay Beaujolais, Carménère)
Rich or fatty dishes can benefit from either a high acid wine such as a Pinot Noir or an oaked Chardonnay that will complement the flavors
Red meats that are well-marbleized with fat, work well with higher tannin wines, like Cabernet Sauvignon, Syrah or Tannat
Some Further Specifics:
Brunches
Egg dishes, Quiche: Sparkling Wine, Rosé, Sauvignon Blanc, Un-oaked Chardonnay, Pinot Grigio
Poultry
Un-Seasoned Grilled Chicken: Sauvignon Blanc, Un-oaked Chardonnay
Chicken with Barbecue Sauce: Zinfandel
Spicy Asian Chicken: Grüner Veltliner
Turkey: Most white wines, Pinot Nor and Zinfandel
Red Meats
Steaks: Cabernet Sauvignon, Syrah, Petite Syrah, Zinfancel, Merlot
Hamburgers: Most red wines
BBQ Beef Ribs: Merlot, Syrah, Zinfandel
Seafood
Mild White Fish: Pinot Grigio, Viognior, Un-oaked Chardonnay, Sauvignon Blanc
Medium Fish (trout, snapper, grouper, or halibut): Un-oaked Chardonnay, Chenin Blanc, Pinot Noir
Bolder Fish (salmon, swordfish and tuna): Pinot Noir
Lobster: Sparkling wine, Sauvignon Blanc
Crab: Oaked Chardonnay
The bottom-line is back to rule number one - drink what you like! But, hopefully these suggestions will help if you’re in a quandary. Cheers!