| Food | | Predominant Flavor Attributes | Avoid | Wine |
| Achiote | | earthy | | Chianti Classico |
| Ancho Chile | | dried fruit | | Tempranillo, Northern Rhone Syrah Shiraz |
| Artichokes | | | | Pinot Grigio, Sancerre |
| Asian Food | | | | Riesling, Gewürztraminer, Sparkling Wine |
| Asparagus | | | | Sauvignon Blanc, Pinot Grigio |
| Barbecue | | | | Zinfandel, Shiraz |
| Beef | | | | Zinfandel, Cabernet, Pinot Noir |
| Cascabel Chile | | Spicy, nutty, earthy | | Pinot Noir |
| Caviar | | | | Gewürztraminer, Champagne |
| Cheese | | | | See Cheese and Wine Pairing Page |
| Chicken | | | | Chardonnay, Merlot, Burgandy |
| Chicken enchiladas with red sauce | | Sweet, tomato | | Zinfandel |
| Chinese | | Salty, garlic, strong flavors | Very acetic wines | Gewürztraminer,, Riesling, Cabernet, Merlot |
| Chipotle Chile | | Sweet, hot, smoky | | Argentine Malbec , Spanish Tempranillo |
| Chocolate | | | | Dessert wine, Banyuls |
| Cream Soups | | | | Chardonnay |
| Duck | | | | Pinot Noir, Bordeaux, Cabernet Savignon |
| Egg dishes | | | | Rose, Champagne |
| Epazote | | Piney, pungent | | Argentine Torrontes New Zealand Pinot Noir |
| Escabeche | | Vinegar, sweet, spicy, herbal | | New Zealand Sauvignon Blanc |
| Fish dishes, rich | | | | Champagne, Merlot, Pinot Noir |
| Foie Gras | | | | Barolo, Sangiovese, Pinot Noir |
| Game | | | | Pinot Noir, Barolo, Barbaresco |
| Goose | | | | Cabernet, Rioja, Sauvignon Blanc |
| Guajillo Chile | | Spicy, medium to high heat | | Syrah |
| Habanero Chile | | Hot, tropical | | Chardonnay or Viognier |
| Ham | | | | Asti Spumanti |
| Hoja Santa | | sweet anise | | Riesling or Vouvray (Chenin Blanc) |
| Indian | | Highly spiced, curry, cumin coconut | Heavy oak flavors | Merlot, Zinfandel or Syrah. |
| Japanese | | | | Sancere or Brut Champagne |
| Lamb | | | | Riesling |
| Lime | | Citrus, tart | | Oregon Pinot Gris or New Zealand Sauvignon Blanc for a crisp, fruity balance. |
| Mexican Food | | | | White Zinfandel |
| Mushrooms | | | | Burgandy, Barolo |
| Pasilla Chile | | Spicy, chocolate, coffee | | Zinfandel (rich spicy-fruit), Chilean Cabernet blends (dark fruit, soft tannins). |
| Pasta | | | | Chianti, Pinot Grigio, Chardonny |
| Poblano Chile | | Earthy, medium spice | | Austrian Grüner Veltliner, Moscatel or dry Riesling (focus on citrus flavors) |
| Popcorn | | | | Chardonnay, Sparkling wine |
| Pork | | | | Chardonnay, Chianti, Merlot |
| Roast Beef | | | | Cabernet, Chenin Blanc |
| Sausages, spicy | | | | Chardonnay |
| Salads | | | | Sauvignon Blanc |
| Sausages, boudin or bratwurst | | Pinot Gris, Rhrone |
| Serrano or Jalapeño Chile | | Spicy | | Loire Valley Sauvignon Blanc (grassy freshness) or Oregon Pinot Gris (fruity) |
| Shellfish | | | | Gewürztraminer, Chardonnay, Sauvignon Blanc |
| Smoked Salmon | | | | Riesling, Champagne |
| Soy sauce | | Salty | | |
| Sushi | | | | Chardonnay, Riesling, |
| Teriyaki | | Sweet / soy | | |
| Tomatillos | | Tart, citrus | | Côtes du Rhône, lighter California Syrah, (soft, youthful fruit) or Alsatian Riesling (fruity with good minerality). |
| Tomatoes | | Sweet (more complex if roasted) | | Sangiovese or Barbera |
| Turkey | | | | Dry Riesling, Pinot Noir, Gewürztraminer |
| Veal | | | | Chardonnay, Chianti, Bordeaux, White Burgandy |
| Vegetable Side Dishes | | | | Chardonnay, Sauvignon Blanc |