Pinot Noir is well-suited to pair with poultry, beef, fish, ham, lamb and pork. It will play well with creamy sauces, spicy seasonings and may just be one of the world's most versatile food wines.

Pinot Grigio pairs nicely with seafood, light pastas and cheese cracker combinations. Since this wine is fairly acidic itself, avoid pairing with foods that have high acid contents, like citrus fruits or tomato-based recipes.

Fairly versatle when it comes to food pairing options. Poultry, red meat, pork, pastas, salads - Merlot can handle them all well.

Chardonnay will pair well with poultry dishes, pork, seafood or recipes that have a heavy cream base.

Appetizers to desserts, pork, poultry or fish. Rieslings are also able to handle the spice and zest of favored Asian foods.

Red meats, flavorful and heartier (red) pastas, lamb, strong-flavored cheese, and chocolates (especially dark).