| Barbequed Meat |
Californian Zinfandel, Pinotage, Tempranillo, Chilean Merlot, Beaujolais, Australian Shiraz or French Syrah |
Chardonnay |
| Beef (roast) |
Pinot Noir and Merlot. A Bordeaux Cabernet Sauvignon would also work |
Oaky Chardonnay |
| Beef (tenderloin) |
Pinot Noir and Merlot |
Oaky Chardonnay or white Burgundy |
| Chicken (highly seasoned) |
Argentine Malbec, Zinfandel, Australian Shiraz or French Syrah |
Any sharp, zesty white, such as Chenin Blanc and Riesling |
| Chicken (roast) |
Chilean Merlot, Cabernet Sauvignon, possibly blended with Merlot |
White Burgundy, white Rioja, Australian Semillon, any Chardonnay |
| Game birds, including duck and goose |
Spicy, warm reds such as Shiraz (Syrah) or a silky Pinot Noir |
Any aromatic white, such as Gewurztraminer or Viognier |
| Ham |
California Pinot Noir, Chilean Merlot |
Gewurztraminer |
| Hamburger |
Any inexpensive red wine that you enjoy drinking |
Chardonnay |
| Lamb (cooked simply) |
Bordeaux Cabernet Sauvignon; red Rioja |
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| Lamb (with herbs and garlic) |
You'll need a big red to cut through the herbs and garlic, so try a Californian Zinfandel or a Rhone red |
Oaky Chardonnay |
| Pork |
A juicy Italian or Spanish red |
Any aromatic white such as Viognier or Gewurztraminer. A neural white such as Pinot Grigio would work well too |
| Sausage |
A warm, spicy red, such as Australian Shiraz, Pinotage, Argentine Malbecs |
Gewurtztraminer |
| Steak (grilled) |
For an ultimate match, try Cabernet Sauvignon; or a Shiraz or Syrah is a good, cheaper option |
A big California Chardonnay |
| Steak au poivre |
This dish need a big red, such as a Californian Zinfandel or a Rhone red |
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| Turkey |
Rosé; or a very light red, such as a Beaujolais or a light Rhone |
White Burgundy, white Rioja, Chardonnay |
| Veal |
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Australian Chardonnay |
| Venison |
A big red wine, such as Cabernet Sauvignon, Bordeaux, Nebbiolo, Syrah, or Zinfandel |
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