Dolores Borunda's         Main Courses Menu Everyday Meals Special Occasions Beef Zinfandel, Beaujolais or Cotes de Rhone with hamburger and picnic fare.   Cabernet Sauvignon, Pinot Noir or Syrah with roast beef or steaks. Medoc (Bordeaux) with tenderloin.     Cheeses Merlot or Cabernet marry well with Cheddar and mild yellow cheeses   Chardonnay's rich flavor goes with ripe Brie and cream cheese. Try Grenache Rose with quiche.     Chicken Riesling makes a delicious partner with fried chicken.   Merlot, Chianti or Chardonnay with roast or baked chicken; white Burgundy with chicken in cream sauce.     Duck/Goose Pinot Noir, Rhone and Italian reds are natural partners with roast duck   Bordeaux (Cabernet Sauvignon, Merlot) makes an elegant match with duck breast.     Egg Dishes Rose Wine's crisp freshness goes well with scrambled or fried eggs.   Champagne is a delight with omelets!     Fish Sauvignon Blanc, Soave or Crisp Loire Whites with sole, cod and delicate white fish.   Pinot Noir (red wine with fish!) is a perfect match with salmon.     Game Pinot Noir or Chardonnay with quail and other game birds. St.-Emilion with squab.   Barolo, Barbaresco or red Rhone wines with venison and other hoofed game.     Ham Beaujolais or Zinfandel's fruity flavors go well with sliced or fried ham.   Riesling, Gewurztraminer or Chenin Blanc with sweet roast ham.         Lamb Spanish Rioja is a delicious partner with lamb chops.   Cabernet Sauvignon, Pinot Noir or fine Italian reds with roast leg of lamb. St.-Emilion with lamb chops.     Pork Pinot Grigio or Chardonnay: fuller whites find their balance with pork chops.   Medium-bodied reds like Chianti or Merlot are just right for pork roast.     Shellfish Sauvignon Blanc with shrimp, Riesling with Crab.   Very fine Chardonnay-or Champagne!– with lobster. White Graves with mussels.     Turkey Fruity reds (Beaujolais) or off-dry whites (Riesling) with turkey sandwiches.   Vouvray or a big Alsatian Gewurztraminer with a roast turkey holiday feast.     Veal A good Italian white like Gavi or Vernaccia or a rich Chardonnay with young, pale veal.   Chianti or lighter Bordeaux red or white with fuller-flavored veal dishes. White Burgundy with veal in cream sauce.     Vegetarian Pinot Gris and Sauvignon Blanc with fresh, green vegetables.   Zinfandel, Chianti and other full but fruity reds with hearty vegetarian fare based on beans and cheese.         Side Dishes »