Here are some wine suggestions that you will find on many restaurant wine lists. If you are not sure what type of wine you should order, here is an easy go-to list. They pair reliably well with the foods listed.
| When You Want . . . | Order . . . |
|---|---|
| A crisp, dry white wine that isn’t very flavorful to accompany delicately flavored fish or seafood | Soave, Pinot Grigio, or Sancerre |
| Dry, flavorful white wine that’s perfect with mussels and other shellfish | Sauvignon Blanc from South Africa or New Zealand or an Albariño from Spain |
| Medium-bodied, characterful, dry white wine for simple poultry, risotto, and dishes that are medium in weight | Mâcon-Villages, St.-Véran, Sancerre, or Pouilly-Fuissé |
| Full-bodied, rich white wine for lobster or rich chicken entrées | California or Australian Chardonnay |
| Medium-dry white wine for Asian-inspired dishes | Chenin Blanc, Vouvray, or German Riesling |
| Easy-drinking, inexpensive red, perfect with roast chicken | Beaujolais |
| Versatile, flavorful, relatively inexpensive red that can stand up to spicy food | California red Zinfandel |
| A lighter red that’s delicious, young, and works with all sorts of light- and medium-intensity foods | Oregon Pinot Noir, Malbec |
| The basic French version of Pinot Noir; try it with simple cuts of steak | Bourgogne Rouge |
| Dry, spicy, grapey, and relatively inexpensive red wine that’s perfect with pizza | Barbera or Dolcetto |
| A very dry, medium-bodied red that’s great with pasta and simple cuts of meat | Chianti Classico |