wine is not really 100% appreciated by itself, it is supposed to be drunk accompanying a meal, so your choice of red or white depends on the food and how is it prepared. it is not as simple as red goes with meat, white with fish.
the lighter the food, the lighter the wine:
reds:
pinot noir - light and acid
sangiovese (chianti) - light and acid; ideal 4 italian food (bolognesa)
merlot, malbec, carmenere - medium body, rustic grapes. ideal with barbecue
syrah, cabernet sauvignon - full body
whites:
sauvignon blanc-light and acid
riesling - sweet
chardonnay - light to medium
gewustraminer - aromatic, sweet. great with thai, indian, mexican (spicy) food
remember: "the best wine is the one you like best"
cheers