Champagne, hock, mosel, or sherry can accompany the entire meal. Claret and burgandy are suitable for anything except strong fish or egg dishes. White wines go well with sweets or fruit.

APERTIF:		Champagne or sherry.
HORS D'OEUVRES:		Dry champagne, mosel, Puilly-Fuisse, white Graves, Vouvray. Canapes and appetizers do not deserve a great wine although the exception is Chablis with raw clams or oysters and Sauternes with fresh mellon.
SOUP:		Light Bordeaux, white Beaujolais, vin rose.
FISH:		Champagne, Meursault, Chablis, Alsace, white Graves, Anjou, Chateauneuf du Pape.
MEATS:		Light Bordeaux, Beaujolais, Merlot, Anjou, Alsace, light Mosel or Rheingan. Any good red wine goes well with mutton. Chanpagne or burgundy with pork.
POULTRY:		St. Emilion, burgundy, Chateauneuf du Pape, hock or mosel.
GAME:		St. Emilion, Pomerol, Cote des Nuits.
DESSERTS/FRUITS:		Sauternes, Montrachet, Rhinegrau or mosel.
CHEESE:		Any wine goes well with cheese.
COFFEE:		Cognac.