Just came upon this really cool, very fun FOOD & WINE alphabetical wine pairing article by Marcia Kiesel that, though written in October, 1999, is both timeless and GREAT for anyone interested in matching wine to food.  The entries, like the A and Z pieces I've copied below, are short, too the point, uniquie and incredibly creative.  I can't wait to give some of them a try!   I've copied the whole article to keep myself, and I strongly encourage you to do the same by clicking the photo at the top of the page.  Thanks very much, Marcia!

aligoté and appetizers
The golden Aligoté grape, from the Bouzeron region of Burgundy, produces a tart, refreshing and slightly fruity wine that's the perfect aperitif. Try it with almost any hors d'oeuvres you can imagine, but hold the tomatoes, please--they're too acidic.

zinfandel and zuppa
Zuppa is a spicy Italian stew made of clams, garlic, tomatoes and zucchini. Do as many Italian-Americans do and dunk some fresh bread into the bowl to soak up the juices, then wash the stew down with a glass of spicy Zin--a unique American grape.