Source: Settlement Cookbook, 1949

Here's a thumbnail sketch of what wine goes with what foods! Hope this helps!!!

• Appetizers - pale dry Sherry with bitters, Vermouth or Dubonnet
• Cheese - port
• Coffee - Cognac, liqueurs, or cordials
• Fruit - Tokay, Malaga, white port
• Pastries - Madeira, sweet champagne, port
• Quiche - white; French San Cerre, California Chardonnay
• Soup - old dry Sherry, light dry wine
• Meats

Ham - red; French burgundy or California Zinfandel
Roast Beef - red; French Bordeaux, burgundy, or my favorite Cabernet Sauvignon
Turkey - red; French Bordeaux, California Cabernet Sauvignon
Chicken - red or white wine; French Bordeaux or Beaujolais, Cabernet Sauvignon or California Chardonnay or Claret
Duck or Goose - red; Cabernet Sauvignon, French burgundy
Game - red; French Bordeaux, California Cabernet Sauvignon, or champagne
Fish - white wine; California chardonnay, reisling, Rhine wine, Moselle, Sauterne, white burgundy
Caviar - champagne or vodka