Oysters, clams, and other mollusks generally have a delicate flavor and are paired with acid, like a squeeze of lemon. A lively sparkling wine or crisp Sauvignon Blanc will stand up to the acid while not overwhelming the mollusk's flavor.
Shellfish, like shrimp or crab, can be paired with any white wine. Consider how the dish will be seasoned. A spicy dish would pair well with a full-bodied white wine like Chardonnay, while a lemony dish would pair will with a light-bodied white wine like Pinot Grigio.
Poultry is the most versatile of proteins with which to pair wine. Classic pairings include duck and Pinot Noir as well as turkey breast and Chardonnay. From sparkling to full-bodied reds, play with pairings to discover your own classics! Do avoid dessert wines with poultry.
Another incredibly versatile protein - cured meats will pair with any wine including sweet dessert wine. If serving charcuterie to start a meal, try a sparkling wine to wet guest's appetites. Fatty meats, like a Spanish chorizo or salami, benefit from the tannin in a full-bodied red wine to refresh the palate.
Full-bodied reds and red meat are a classic for a reason. Tannins in these wines bind to the fat molecules in the meat which actually helps to release the meats flavor. Open a Bordeaux Blend or Syrah at your next steak night.