I use the wine guide at Telluride Restaurant (Stamford CT) as an excellent starting point.
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(It's BTW an excellent Southwestern style restaurant too). Many of the wine types on this list have "food friendly" and "food foes" notes, for example
==Pinot Noir
It is by far the lightest red varietal. An unpredictable grape with varying results. The cooler the climate the better the wine. Carneros all the way. Although Oregon comes up in a tight second. It is often said that it is a white wine masquerading as a white. When it is good, it is very, very good. It is sensual, elegant and graceful. It is a wine that can truly age well. It is extremely compatible with food.
Tasting Notes:
Silky, smooth, light, berry, mellow, delicate, truffles, toasty, earthy, low tannins, currant, dried cherry, cola, violet, rose, tea, earth, wet leaves, barnyard, lavender
Food Friendly:
Salmon, tuna, mustard, beets, Brie cheese, roast beef, duck, carrots, butter sauces, some beef, quail, risotto, lentils, lamb, chicken, rabbit, game, salads, eggplant, beets
Food Foes:
Pasta, blue cheese, sushi, curry, cream sauces, soy, heavy foods. == and I've found them to be very good advice.
Jose