In the run-feast, here are some wines for wine pairings successful. Remember that it is better to serve the wines in the following order: sparkling wines (Champagne, Cremant and Cava), white wines, red wines and sweet wines, and finally dessert. The aromatic intensity, tannins and sugar levels will continue to increase for the more discreet wines are not erased by the more 'heavy'.

Inputs & Wine
Walnut St. Jacques and a white Burgundy or Champagne
Oysters and Muscadet or Entre-Deux-Mers white
Smoked Salmon and Alsatian Riesling or a Chardonnay California
Caviar and champagne, why not vintage (or pure vodka)

Food and wine
Feathered: partridges, pigeons, pheasants, pigeons, quail, duck with a Burgundy Cote de Nuit Red
Game: boar, boar, deer, deer, hare with red Burgundy, Cotes du Rhone and full-bodied red from Italy and Spain.
Meat: Lamb and Pauillac, Veal and white wines of Alsace, Gourmet and fondue with a Cotes de Beaune or a Bordeaux
Fish: salmon, sole and white Burgundy
Shellfish: lobster, crayfish with Champagne, Cava wine or white grape Chardonnay.

Cheese and Wine
The tannins of red wines do not mix well with the bitterness of cheeses, white wines will appeal to advantage to accompany a cheese platter.

Goat's milk cheeses and white wines from the Loire such as Sancerre
Sheep's milk cheeses and white wines from South West
Cow's milk cheese with a soft white Burgundy
Cow's milk cheese with a hard dough between the two seas or severe white
Roquefort blue cheese and usually with a Vintage Port or Sauternes
Morbier, Cantal and Bleu de Gex yellow with a wine from the Jura
The trap is Camembert cheese that does not agree with any wine ...

Council foie gras and wine
A pipe proposed by Emmanuel Delmas: move fatty liver after meals, between cheese and dessert, which avoids starting with a sweet wine, so that chaining is advised sparkling wines, white wines, red wines and finally the sweet wines and sweet wines.

Foie gras with a sweet wine or liqueur of Sauternes, Cérons, Monbazillac Bonnezeaux or Quarter-Chaume. Late Harvest Alsace will also be a happy marriage.

Desserts and Wines
Yule log and the Muscat Beaumes de Venise, Banyuls and Maury
Tarte tatin and straw wine from the Jura or Macvin
Sorbets and fresh fruit with a Cava from Spain or a Cremant d'Alsace
Pralines and chocolates with a Maury or Banyuls