When pairing wine with poultry meats such as chicken, turkey or duck, any variety of Chardonnay is a good choice, according to Williams-Sonoma. Plainly cooked beef such as steak or roast beef go well with a variety of red wines. For pork dishes, choose a white or red wine that is slightly acidic and has somewhat of a fruity flavor.
Williams-Sonoma suggests pairing lamb with wines such as Rioja, Merlot and Zinfandel. Wild game meats such as venison pair well with red Burgundy wines. Meat and wine pairings allow for lots of options and pairings often depend on how meat is prepared. Generally, adding spices or flavors to meat, such as garlic, can change the type of wine you should serve. Chardonnay wine goes well with a simple roasted chicken. However, when that chicken is cooked with garlic and rosemary, Merlot or Shiraz wine varieties are better pairings. Alternatively, a curry chicken dish pairs well with a refreshing sparkling California wine.
Elevate a fried chicken meal by pairing it with a glass of dry rose or a fruity Sauvignon Blanc. Turkey and stuffing go beautifully with California Zinfandel. Casual beef meals such as meatloaf and hamburger make nice pairings with Cabernet Sauvignon, or Merlot. Beef steak always calls for a good red wine such as Bordeaux, and red Burgundy or Pinot Noir go well with beef stew.