In general, broasted or baked poultry and pork pair best with white wines. However, many Rosés and fruit-forward reds (Shiraz) also work very well with these dishes. Once again, the sauces that accompany these dishes play a key role in which specific wine will best complement your dinner. See Pastas for more information about sauces.
BBQ Sauce

BBQ Sauce

The sweetness and depth of flavor with a BBQ sauce is mirrored with a high fruit profile red like a Malbec or Syrah.
BBQ Spare Ribs

BBQ Spare Ribs

BBQ ribs need a wine that can stand up to the sweetness of the sauce while not being taken over by the richness of the meat. A Syrah or Shiraz would be a perfect match.
Creamy Sauce

Creamy Sauce

Creamy sauces need high acid wines to counterbalance such as Pinot Grigio or Sauvignon Blanc.
Duck

Duck ala Orange

Duck ala Orange makes a classic pairing with a low tannin high fruit forward red such as Pinot Noir, Red Zinfandel or Malbec.
Ham

Ham

Ham has a light, sweet flavor, especially with the sauces that tend to go along with it. You want to go with a gentle, light, semi-sweet wine. For red wine lovers, Pinot Noir does very well. In France, the Pinot Noir grape is used to make Burgundy wines. For white wine lovers, Gewurztraminer is spicy and sweetish.
Italian Seasoning

Italian Seasoning

High acid, low tannin reds like Chianti or other Sangiovese-based reds will bring out the depth of flavors from the herbs and spices.
Roasted Chicken

Roasted Chicken

Roasted chicken can be paired either with a medium bodied red like Pinot Noir or with a rich white like Chardonnay.
Spicy Asian

Spicy Asian

Spicy foods call for medium acid whites like Riesling or white blends.
Turkey

Turkey

The depth of flavor in a turkey requires a unique dry Rose or low tannin Pinot Noir to bring out the flavors while not overpowering the delicacy of the bird.