Reply from Agony Uncle
You should try to avoid the obvious wines, like Merlot or Chardonnay. Merlot has become something of a cliche, while Chardonnay is usually too overoaked and sweet to accompany food.
Sauvignon Blanc and Riesling are good to accompany fish, salads, vegetables, and food that has been poached or steamed, or prepared with lemon glaze, rosemary cinnamon, dill or garlic. They are also good with blue cheese, goat’s cheese and Gorgonzola.
Sangiovese, Pinot Noir, Merlot and Chardonnay are good with pork, poultry, veal and roasted, baked and sauteed food, along with Mozzarella, Feta, Cheddar, Gruyere, Ricotta and Pecorino. Perfect to accompany cream and butter sauces, as well as oregano, mustard, cloves, sage and ginger.
Zinfandel, Cabernet Sauvignon and Syrah work with braised and grilled reel meat in wine-based or meat sauces, as well as parsley, nutmeg, anise, Brie and Camembert.
Recommended red wines Penfolds and Wolf Blass, Penfolds Bin 28, Bin 128, Bin 389 and Bin 707, Wolf Blass Red Label and Yellow Label.