Starters

Avocado: Champagne Jean Vesselle, dry white Bordeaux (Cugat, Lamothe-Vincent)
Avocado with hot mango chutney: white Graves (Chantegrive)
Artichokes (globe or hearts of) : Bordeaux Rose or any other Rose wine (Syrah Rose)
Grilled Scallops: White Graves (Chantegrive)
Stuffed or fried Calamari: Premieres-cotes-de-Bordeaux. Or light St-Estephe (Chateau de Come)
Crab cocktail: Dry white Bordeaux sauvignon (Lamothe-Vincent)
Oysters in Champagne sauce: Champagne (Jean Vesselle Brut Reserve)
Oysters on the shell: White Graves (Chantegrive), any dry white Bordeaux.
Tiger prawns and grilled scampi: White Graves (Chantegrive)
Mussels marinieres: dry white Bordeaux sauvignon (Lamothe-Vincent)
Stuffed clams: White Graves (Chantegrive and Chantegrive Cuvee Caroline)
Most shellfish: White Graves (Chantegrive)
Smoked salmon: Champagne (Brut Reserve or Brut Rose) or white oaked Bordeaux (Lamothe-Vincent cuvee Heritage Blanc)
Cockels with pasta or as a salad starter: white Graves (chantegrive)
Oily fish eggs (salmon or trout eggs): Ch. De Come or other light red.

Main dish fish

White fish such as Cod, whiting, sole, sea bass, etc: great with Graves whites (Chantegrive)
White fish with onion /garlic sauces: try a dry white such as Cugat or Lamothe- Vincent or Chantegrive Cuvee Caroline
Oily fishes such as herring and sardines: choose a dry wine such as Cugat and Lamothe-Vincent
Trout or grilled Salmon: Pink Champagne (Jean Vesselle Brut Rose) is wonderful, Or dry Bordeaux sauvignon (Lamothe-Vincent)
Sole meuniere: white Bordeaux Entre-deux-mers: (Cugat)
Turbot with Lemon-Butter sauce or "hollandaise": white Graves (Chantegrhfe) Tuna steak with tomato sauce: white Graves (Chantegrive) or left bank red (Chateau de Come, Chateau Clauzet)

Main dish Lamb

Roast lamb: most Bordeaux reds from left bank. (Clauzet, de Come)
Lamb curry: Bordeaux reds with more Merlot (Ch. De la Cour Saint-Emilion; Lamothe-Vincent red Cuvee Heritage. Chateau du Gazin)
Cold lamb cuts: Bordeaux Entre-deux-mers (Cugat) or light red Bordeaux (Moulin d'lssan, Chateau de la Cour).

Main dish Beef

Filet or prime cuts : Margaux or Margaux-like Bordeaux (Moulin d'lssan), St-Estephe (Clauzet, de Come)
Beef fondue: red Bordeaux (Clos du Bourg, Lamothe-Vincent cuvee Heritage)
Pot roast: red Bordeaux (Clos du Bourg, Lamothe-Vincent cuvee Heritage)

Main dish Pork

Cold pork roast: dry white Bordeaux (Cugat and Lamothe-Vincent)
Grilled pork chops: rose Lamothe-Vincent or white Bordeaux Lamothe-Vincent.
Grilled sausages: dry white Bordeaux (Lamothe-Vincent) or light red (Lamothe-Vincent cuvee Heritage, Moulin d'Issan) Pork-stuffed cabbage: dry White Bordeaux (Cugat, Lamothe-Vincent)

Main dish Veal

All veal dishes benefit from dry whites (Cugat, Lamothe-Vincent) or rose wines (Lamothe-Vincent).
Veal dishes made with red wine: use same wine style as cooking wine, providing you used a decent one for cooking)
Veal offal: would benefit from light reds (Moulin d'lssan, Lamothe-Vincent cuvee Heritage)

Main dish Poultry

Roast Duck: Right bank reds (Chateau de la Cour Grand Cru, Clos du Bourg, Chateau de Gazin)
Roast Chicken: light reds (Moulin d'lssan, Lamothe-Vincent cuvee Heritage, Chateau de la Cour) or white Bordeaux sauvignon (Lamothe-Vincent).
Pigeon roasts: light reds or dry white, according to taste (Chateau de la Cour).
Chicken with wild mushroom and cream sauce: dry white Bordeaux

Main dish Game

Pheasant with red wine sauce: Haut-Medoc (Le Puine du Chateau Haut Beyzac) and Canon-Fronsac (Ch. Du Gazin)
Roast partridge: light reds from left bank (Moulin d’Issan, Ch. De Come, Le Puine du Chateau Haut Beyzac)
Quail dishes: light reds from left bank, Haut-Medoc wines (Le Puine du Chateau Haut Beyzac)

Vegetable dishes

Fried eggplant: dry white Bordeaux (Cugat or Lamothe-Vincent) and light reds. Green bean dishes: Entre-deux-Mers (Cugat)
Pasta: rose wines (Lamothe-Vincent)
Stuffed peppers: rose (Syrah rose) or fruity white.

Cheese

Cow cheeses:
Generally hard yellow cheeses such as Gouda, Edam and Cheddar are great with reds such as St-Estephe (Clauzet and de Come) and big Bordeaux reds (Clos du Bourg)

But the Comte cheeses from the Burgundy region does surprisingly well with a white Graves (Chantegrive)

Goat's cheeses:

Grilled goat's cheese: dry Bordeaux white (Cugat, Lamothe-Vincent)

Fresh goat's cheese like Chavroux: excellent with dry Champagne (Jean Vesselle Brut Reserve)

Desserts

Champagne is well suited to fruity desserts such as strawberries. But any meringue type dessert with soft fruit is excellent

But light whites (Cugat and Lamothe-Vincent) can be great with pastry-based desserts such as pies and tarts.

Other desserts fare best with sweet white or red wines. A sweet wine in Bordeaux is one made with 100% Semillon grapes, or with some Sauvignon (Chateau Crabitan-Bellevue), with a very particular ageing process. Chocolate (dark or not too milky) is particularly good with a red sweet wine called Banyuls. The French swear by this combination.