Overwhelmingly, the suggestion is red! Pick a red, any red! Merlot, Shiraz, Grenache or St Laurant....the list goes on! However if you a really on team white-wine, try a sweet little Riesling
And just to be different, a good fish is far more suited to the flavours, texture and temperatures of white wine varieties
A little from column A, a little from column B...the stronger, saltier tastes present in crustaceans such as crabs, lobsters and prawns are best suited to either a rich white such as a Marsanne or a light red
The more subtle tastes of chicken and turkey are best paired with a medium or bold red or a rich white
True to it's name, the best partnership with red meat is red wine. Be it light, medium or bold
Who doesn't love a little high-tea style wine and cake? There is no way to sugar coat it....go sweet! Ports, Sherry's and Moscatos pair perfectly with any dessert you got!
Foods infamously difficult to match include asparagus, artichokes, brussel sprouts and dark chocolate, given their flavour properties are derived from substances that leave a mask on the natural chemical composition of your tongue and affect the flavour of your wine when it meets your tastebuds...so maybe give them a miss if you are planning on a vino!