Some of the following guidelines may help you suggest which wine to try or suggest:
1. Appetizers, antipasti – dry Rosé, and sparkling and light-bodied-red wines generally pair well with before-meal nibbles that include a mixture of flavors and acid/fat levels.
2. Salads – acidic white wines or rosés usually complement vinegar or citrus-based salad dressings. Sweeter (e.g., poppyseed dressing) or more savory dressings (blue cheese, ranch) can take white, rosé, or light red wines that are still acidic but somewhat fruiter or sweeter.
3. Soups – light-bodied reds if beef or chicken broth-based, medium to full reds or whites if butter or cream-based, light herbal whites if vegetable broth-based or fruit-based.