I admit to being a bit of a food & wine pairing anorak, and while I may be suffering retrospective rose tinted glasses, ISTR at some point in the dim and distant past there was at least a little bit of effort to make a match in F, i.e., the onboard cellar was stocked slightly differently depending on the menu.
For example, if there was something spicy a riesling or other Alsatian style varietal might be on there.
Regrettably I agree with others that even if there was an attempt at one point, it no longer happens other than the "generic" white with fish, red with meat.
Two things for sure, there will always be a red Bordeaux and a white Burgundy. I also can't remember ever not seeing a sauv blanc, either Loire or new world. On the reds, pinot noir and syrah/shiraz are commonly available in F so that covers almost all bases there!
EK are quite smart in this respect, although there is no attempt to match menus with wine per se, but they offer half a dozen white and half a dozen red by combining the J wine with F onto the same menu for F pax. Sometimes there is overlap, but it's far from unusual for me to choose a wine from J if I perceive it to be a better food match.