Food then wine

Artichokes
Tricky but not impossible! See http://www.jancisrobinson.com/tasting_articles/ta20140505.html
Caesar salad
Chardonnay, especially Californian or Australian
Consommé
Madeira, dry sherry
Couscous
Coteaux de Languedoc, Faugères
Greek salad
Assyrtiko, Santorini whites
Lentils and other pulses
Barbera, young Cabernet Sauvignon
Mozzarella and tomato salad
Soave, Verdicchio
Mushrooms, baked
Côtes-du-Rhône, Dão reds, Pinotage
Onion tart
Pfalz or Alsace Riesling
Peppers, roast
Sangiovese, Barbera, Montepulciano, Minervois, St-Chinian
Salads (as main dish)
Nothing too special
Salsa (as dominant flavour)
Argentine Torrontés or Malbec, Chilean Cabernet Sauvignon
Truffles
Barolo, Barbaresco, Côte Rôtie, old blanc de blancs champagne
Vegetables, roasted / grilled
Coteaux du Languedoc, Costières de Nîmes
Vichysoisse
White Mâcon-Villages, St-Véran

Carpaccio, fish
Muscadet, Chablis
Caviar
Champagne, preferably blanc de blancs
Ceviche
Chablis, Sauvignon Blanc
Clams
Albariño – eg from Rias Baixas
Crab
Mâcon-Villages, Pouilly-Fuissé
Eel, smoked
Austrian Riesling
Escabeche
Rueda, fino or manzanilla sherry
Fish and chips
Chardonnay, champagne
Fishcakes
Sémillon
Fish, steamed – whole Chinese style
Dry Riesling
Fish, curry
Chilled Beaujolais such as Brouilly
Herring, sweet cured
Alsace or Australian Riesling
Kippers
Tea or, believe it or not, champagne!
Langoustines
Meursault, fine Californian Chardonnay
Lobster
Meursault, Montrachet, chilled young red burgundy
Mussels
Pinot Gris, New Zealand Chardonnay
Oysters
Chablis, Muscadet
Pâté, fish
Sauvignon Blanc, especially as Sancerre or Pouilly-Fumé
Prawns, raw
New Zealand Chardonnay, Oregon Pinot Gris
Prawns with garlic
Provençal rosé, white Languedoc or Roussillon
Salmon
New Zealand Pinot Noir, Savigny, Santenay, Chardonnay – eg Pouilly-Fuissé
Salmon, smoked
Alsace or Australian Riesling
Salt cod
Alentejo or Navarra red, Bandol
Sardines, grilled
Albariño – eg from Rias Baixas
Sashimi
Alsace Riesling or Pinot Blanc
Scallops
Chablis, South African Sauvignon Blanc
Chiu Chow, sushi, cold ham
Fleurie
Squid
Young Greek or Portuguese red
Squid, salt and pepper
Mosel Kabinett
Tartare, fish
Sauvignon de Touraine, New Zealand Sauvignon Blanc, Beaujolais Nouveau
Terrine, fish
Saumur or Anjou Blanc, Chablis
Tuna
Southern Rhône rosé and Pinot Noir reds

Chicken Caesar
Californian Chardonnay, Pinot Blanc
Chicken, fried
Valpolicella, Barbera
Chicken livers
Dry white bordeaux or Graves
Chicken pie
Côtes-du-Rhône, Grenache
Chicken, roast
New Zealand or Oregon Pinot Noir, Morgon, Moulin-à-Vent, Dolcetto, Chardonnay
Duck, roast
Madiran, Graves, Médoc, Pauillac, Douro
Foie gras, pâté
Alsace Gewurztraminer
Foie gras, sautéed
Sauternes, Monbazillac
Game
Nuits-St-Georges, Gevrey-Chambertin, Barolo, Barbaresco
Guinea fowl
Fleurie, Moulin-à-Vent, Beaune
Pigeon
Pinotage, Argentine red
Quail
Western Australian or Chilean Cabernet Sauvignon
Rabbit
Red Lirac, Gigondas, Côtes-du-Rhône
Tarragon chicken
Dry white Bordeaux or Graves
Turkey and trimmings
New Zealand or Oregon or California Pinot Noir, Volnay, Pommard
Venison
Hermitage, Châteauneuf-du-Pape

Charcutierie
Fruity German whites (especially Pfalz), Beaujolais such as Fleurie or Juliénas
Ham, baked
Vacqueyras, Gigondas, Shiraz
Ham, raw (eg Proscuitto)
Riesling, Vouvray
Ham, smoked
Alsace whites, Beaujolais
Ham and melon
White Rhône, Mâcon, Viognier
Pork
Californian, Australian or Chilean Cabernet Sauvignon
Ribs
Argentine Malbec, Chilean Cabernet Sauvignon or Merlot
Salami
Barbera, Sangiovese
Sausage
Zinfandel, Merlot, Shiraz
Terrine, meat
Young Merlot, Beaujolais-Villages, red burgundy

Beef bourguignon
Red burgundy – eg Pommard
Beef, roast
Cabernet Sauvignon – eg, Médoc, Graves
Daube provençal
Bandol, Châteauneuf-du-Pape
Hamburger
Zinfandel, Merlot
Kebabs
Lebanese or modern Greek red
Kidneys, veal
St-Émilion, Pomerol
Lamb chops
Ribera del Duero, red Rioja
Lamb, roast
Red Bordeaux – as grand as possible
Lamb shanks
Hermitage, Côte Rôtie, Syrah
Meatballs
Italian Cabernet or Merlot
Meatloaf
Merlot, Washington Cabernet Sauvignon, Zinfandel
Osso buco / oxtail, braised
Zinfandel, Argentine Malbec
Pot roast
Zinfandel, young Shiraz
Steak
Tannic reds such as Brunello di Montalcino, Barolo, Pauillac, St-Estèphe, Douro, Ribera del Duero and any young Cabernet Sauvignon
Tartare, meat
Young Cabernet Sauvignon / Bordeaux
Veal chop
Italian Cabernet Sauvignon, Rosso di Montalcino
Veal escalope
Italian Merlot