- Sauternes with bleu cheese.
- Chardonnay with chicken, scallops, lobster, and brie.
- Sauvignon Blanc with shrimp, acidic pork, oysters, and whitefish.
- Pinot Noir with salmon, fatty fish, and duck.
- Zinfandel or red/white Burgundy with turkey, pheasant, and quail.
- Red Bordeaux with lamb.
- Beaujolais with traditional pork.
- Cabernet Sauvignon with beef, venison, and grilled meat.
- Burgundy with braised meat and game.