Fish

White Fish such as Sole Trout Plaice etc go well with a lightly oaked wine from any region.

Salmon is best with a Chardonnay from California or New Zealand or try it with a lightish red such as Beaujolais or Pinot Noir.

For Tuna choose a red in preference to a white for example an Australian Shiraz or Chilean Cabernet.

Meat and Poultry

If you are eating roasted chicken then go for a soft edged red such as a crianza or reserva rioja. A lighter cooking style would be better with a white whine depending on the sauce you have with it.

Roast Pork or Grilled Chops are happiest with a fuller spicy red, Australian Shiraz or Californian Syrah.

Rump steak or Sirloin Steak can cope with robust reds such as Zinfandels, however Fillet Steak needs something lighter like a Bordeaux. If you are having peppered sauce, mustard or horseradish with your steak then chose a Syrah or Grenache.

To cut through the fattiness of duck the acidity of a Chianti Classico works well or a new Zealand Pinot.

Meat casseroles

Most casseroles have rich sauces which are better suited to Red wines such as Cabernet Sauvignion, Zinfandel or Shiraz from Australia and New Zealand, however a Bordeaux is also appropriate.

Other Foods

Italian Pizza/Pasta. If the meal has a tomato / meat sauce then choose a red wine and probably an Italian Chianti or Valpolicella would be most appropriate.

Cheese

Mild creamy cheeses can be eaten with red or white wine from any country but try Red Bordeaux, an Italian white or a Pinot Noir from Australia.