Need Extensive General Info

[wondersofwine]

Basic books on wine that have been recommended on this forum are "Wine for Dummies," Andrea Immer's "Great Wines Made Simple," Kevin Zraly's "Windows on the World" wine course.
In answer to one of your questions, you should take into account the sweetness or spiciness of the dish. Gewurztraminer is a white wine that often demonstrates some spiciness (Gewurze means spices in German) and matches with some Chinese food. A duck breast in a sweet fruit sauce might call for an off-dry Riesling. I like to have plum wine and tea when I dine at a Chinese restaurant but I realize not everyone enjoys those choices. Pinot Noir can be a versatile red that might work with pork dishes that are not highly spiced. Beaujolais likewise. Syrah, which is often a bit spicy, is a red to consider with more highly spiced dishes. But really one of the basic books would be a good start for you.