Traditional wisdom on pairing wine with food dictates that white wine pairs well with white meats and red wine with red meats. In recent years, more creative sommeliers (the person in charge of wines at a restaurant) have shown that this rule is not always necessary or even correct. The sauce and the preparation of the food are most important to wine pairing, and many different wines may work well with a certain dish. In general though, the best rule of thumb is to try and match more delicate flavors with lighter wine like Riesling or Sauvignon Blanc, hearty cream flavors with medium bodied wines like Chardonnay and Merlot, and thicker meaty or spicy flavors with fuller wines like Syrah. When reading through these suggestions of wine and food pairings, keep in mind that there are no set rules.
Zinfandel- roast beefs
Syrah- beef stews, barbecue
Cabernet Sauvignon- steak
CheeseRiesling- most cheeses
Sauvignon Blanc- earthier cheeses
Chocolate
Cabernet Sauvignon- dark chocolate
Dessert
Muscat/Moscato- sweeter desserts
Riesling- most desserts
Fish and Seafood
Pinot Grigio
Sauvignon Blanc
Chardonnay- Richer seafood dishes and most shellfish
Lamb
Cabernet Sauvignon- roast lamb
Syrah- stews
Pinot Noir- chops
Pasta
Sangiovese- great for most pasta dishes
Barberra- especially good with lasagna
Pizza
Barberra- most tomato sauces
Syrah- spiced meats and sausages on pizza
Poultry
Chardonnay- grilled chicken and cream sauce chickens
Pinot Grigio- turkey
Merlot- grilled chicken, barbecue
Syrah- Duck or other fowl
Pork
Merlot- chops
Pinot Noir- tenderloin, sausage
Zinfandel- roast pork and garlicky dishes
Salads/Vegetables
Sauvignon Blanc
White Zinfandel
Pinot Grigio- for salads and vegetables with creamy sauces or dressings
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