Riesling and smoked salmon or other smoked fish.
Riesling (even medium-sweet Riesling) with onion tart.
Chablis with oysters.
Cru Beaujolais with charcuterie, particularly rosette de Lyon.
Red bordeaux and lamb.
Red burgundy with feathered game.
Sauternes and Roquefort or other blue cheese.
© Jancis Robinson and Oxford University Press 1994, 1999, 2006, 2015