Way Too Broad a Topic =D

[Innkeeper]

Remember that the most food frindly wines are pinot noir, gamay (Beaujolais Crus), barbera, cabernet franc, sangiovese, riesling, chenin blanc, and sauvignon blanc (so long as it's from Loire or Kiwiland). If you have steak on the menu you need a couple of cabernet sauvignons, but make sure they are approachable. If you have to have some chardonnay get Maconnaise ones or one or two of the small handful of low or no oak ones from CA. If you have to have a merlot, see if you can glom onto one from the Collio region of Italy or go with a Pomerol or St Emillion. As both Foodie and Roberto will let you know, there is a ton of food friendly stuff coming out of the lesser known regions of Italy. If you have a lot of spicy stuff look at Southern Rhone, California/Australian Syrah/Shiraz.