Wine and food each heighten the enjoyment of the other. Everyone's palates are different, that is what makes wine so great. The best pairing advice is to enjoy the wine you like with the food you like.

Typically, you want to drink light-to-dark, just as when you plan a meal you start with delicate tastes and work towards heavier tastes. For this reason, Champagne tends to go very well with appetizers or opening courses in a meal. White wine is usually a match for salads and lighter dishes, while red wine works perfectly with steaks and heavier meat sauces. A port is often the perfect end to a meal, sipped with a piece of chocolate cake.
Below you find some basic pairings:

Cabernet, Shiraz, Merlot - Roasted and casseroled reds, beef, Chevre, wild game, rabbit, fermented cheeses, rich chocolate desserts
Zinfandel - game stews, highly flavored meat, pizza, burgers
Pinot Noir - lighter one with fish, a medium-bodied one with chicken, turkey, or pork and a heavier one with lamb
Chardonnay - Salmon, oily fish, spicy shellfish, heavy cream sauces, brie
Sauvignon Blanc - white fish, shellfish soups, veal, fresh (non fermented cheeses), eggs
Pinot Grigio - lighter seafood, rich cheese, pasta, spicy food
Riesling, Gewurztraminer (dry, fruity, sweet) - Asian fusian, spicy food, turkey, ham


The most important thing to remember is to eat and drink what you enjoy!!!