Menurut Robert Joseph dan Magareth Rand (2000:382-385), beberapa contoh keserasian wine dan makanan diantaranya:
1. Appetizer
a. Salad Nicoise : Muscadet, Vinho Verde, Beaujolais
b. Thai Beef Salad : New Zealand atau South African sauvignon
Blanc, Gewurztraminer, Pinot Blanc.
2. Soup
a. Asparagus Soup : Fresh Dry Whites, sauvignon Blanc
b. Clear Chiken Soup : Saove, Orviento, Pinot Blanc
c. Cream Chiken Soup : Big Dry Unoaked Whites, Chablis, Pinot Blanc
d. Corn Soup : Chilean Sauvignon, Southhern French. Whites, Soave, Chilean Merlot.
e. Crab Meat with Corn : Sancerre, Other Sauvignon Blanc
3. Main Course
a. Pasta with Pesto Sauce : New Zealand Sauvignon Blanc
b. Beef Green Peppers : Off Dry German Riesling
c. Beef Stew : Pamerol, Sain Emilion, Good Northdern Rhone, Shiraz, New Zealand Pinot Noir
d. Meat Balls : Zinfandel, Pinotage, Portugis Rade
e. Roast Beef : Cote Rotie, Good Burgundy
f. Steak : Pinot Noir, New World Merlot, Australian Shiraz, Good Ripe Burgundy
g. Chiken Cashewnut : Rich Aromatic White, Pinot Gris, Muscat
h. Roast Turkey : Merlot, Soft and Mature Burgundy
i. BBQ Chiken : Rich and Tasty Whites, Chardonay
j. Chiken Chasseur : Off Dry Riesling
k. Green Curry (Thai) : New World Whites, Alsace Pinot Blanc
l. Chinese Food : Aromatize Whites ( Gewurztraminer Pinot Chardonay (creamy/ yogurt dishes)
New Zealand Sauvignon Blanc (tandori)
m. Japanese Food : Spicy Reds (Zinfandel)
4. Dessert
a. Apple Pie : Australian Off-Dry Whites
b. Black Forest : Fortified Muscat, Kirsch
c. Chocolate Cake : Fine Champagne, Muscat, Madeira
d. Christmas Fuit Cake : Champagne, Australian Muscat
