| Chinese | Choose slightly sweet or off-dry wines. | Gewürztraminer, Riesling, Rosé, Traminer, Cabernet, Merlot, Pinot Noir. |
| Japanese | Choose very cold, off-dry, fruity white wines. Any red or white sparkling wine in general. | Riesling, Sauvignon Blanc |
| Thai | Dry whites and reds are generally not suited. | Rosé, Rieslings, Gewürztraminer, Traminer |
| Vietnamese | Choose very cold, fruity, slightly sweeter wines. | Rosés, Traminers, Chardonnay |
| Mexican | Very cold, fruity, full-bodied. | Sauvignon Blanc, Rosés, Pinot Noirs, Merlot |
| Indian | Choose full-bodied sparking wines and fruit driven reds. | Merlot, Riesling, Gewürztraminer, sparking wines |
| Middle Eastern | Fruity wines, both red and white, work well. | Rosés, Rieslings |
| Barbecue | Wines need to be both fruity and rich for the general foods. | Rosé, Grenache, Sauvignon Blancs, Shiraz |
| Fried Foods | Any crisp, dry, fruity wine, white or red. The acid needs to be high to cut through the fats. | Sparkling wines |
| Soup | Heavier style soups will suit a wine more. | Fino, Amontillado sherry |
| Salad | Avoid wine with a salad that has been dressed with a vinegar base. | Sparkling wine, Pinot Gris |
| Vegetarian | Vegetarian such as bean dishes, enchiladas suit light to medium red and light style whites, for meals base on green vegetables. | Merlot, Chardonnays, Riesling |
| Pates | Medium to full-bodied, full flavoured and acidic styles
| Semillon, Chardonnay, Sauvignon Blanc |
| Prawns | Any crisp dry white styles. | Sauvignon Blanc, Chardonnay, Riesling, Semillon |
| Pasta | Fruity wines with a crisp acid finish, deep colour and low tannin | Barbera, Sangiovese |
| Oysters | Crisp, dry and acidic styles. | Sparkling wine, dry Riesling, Sauvignon Blanc, Chardonnay |
| Scallops | Delicate varietal style from a long ripening region | Chardonnay, Gewürztraminer, Riesling |
| Lobster | Crisp, dry, delicate and acidic styles. | Chardonnay, Riesling, Sparkling wine, Sauvignon Blanc, Riesling, Pinot Gris, Marsanne |
| Mussels | Crisp & delicate dry styles. | Chenin Blanc, Semillon |
| White Fish | Lighter-bodied dry white wines. Full-bodied reds should be avoided such as they can present an unpleasant metallic tangy taste. | Oaked Chardonnay, Pinot Gris or Pinot Grigio, med Shiraz |
| Salmon Tuna | Medium to full-bodied styles depending on flavour of fish. | Chardonnay, Riesling, Pinot Noir, Merlot, Shiraz |
| Chicken & Rabbit | Delicate fruity style wine | Pinot Noir, Merlot, Chardonnay
|
| Ham | Medium Dry styles | Gamay, Rosés, Medium Dry Whites |
| Turkey | Fruity and acidic styles | Cabernet blends, Shiraz, Merlot, Riesling, Gewürztraminer, Chenin Blanc, Sparkling Shiraz |
| Pork | Crisp, acidic and medium weight styles. | Shiraz, Chardonnay |
| Lamb | Tannic, full flavoured styles with good acidity. | Cabernet Sauvignon, Pinot Noir, Shiraz
|
| Beef | Big and spicy style wines | Shiraz , Cabernet, Merlot, Cabernet Franc, Grenache |
| Veal | Medium-bodied dry whites or light reds | Chardonnays, Pinot Blanc, Gamay, Dolcetto |
| Duck | Mid weight with firm acid structure. | Shiraz, Merlot |
| Venison | Big meaty styles with a warm to hot alcohol finish. | Shiraz, Cabernet Sauvignon, Zinfandel |
| Cheeses | Fuller style & barrel fermented wines, Red & White | Cabernet Sauvignon, Merlots, Chardonnay, Semillon, Pinot Noir, Sauterne, Tawny Port, Dessert wines, Sherries, Riesling, Sauvignon Blanc, Chardonnay, Sparkling wine |
| Dessert | Good dessert wines are best sipped and should be served by themselves as a dessert. | Botrytis, Sauterne, Muscat, Riesling, TawnyPort |
| Fruit | Aromatic wines for those strong fruit flavours | Riesling, Traminer |