How do I match Wine to go with Dinner Courses?
Answer:
There are Chefs and Wine enthusiasts that will try
to tell you that it is imperative to match your foods with your Wine's.  There are certain rules of thumb to consider when pouring with certain foods that supposedly help accentuate the flavors and add to the overall experience.  I personally believe it's more of a personal preference when matching Wine with Dinner Courses.

If you are having or have been to a multi-course dinner then you know that they pour certain Wines with certain meals.  There are Appetizer Wines, Entre Wines and Dessert Wines and each are very different with the way the interact with the food.

Try and match the flavors and the body of the Wine with the food. For example, a light palatable salad should have a light flavorful White Wine.  Perhaps a nice light body Riesling would compliment your choice of Salad.

With regards to your Entre, you really want to take your time and match the main dish with a great Wine.  This is the meal that will stick with your guests, this is what your guests will remember so be sure to do it right. 

For a Surf-and-Turf Entre try a full bodied Red like a Cabernet Sauvignon or a nice Shiraz.  Tuna or Sea Bass goes very well with a Light and Medium White such as a Pinot Grigio or Sauvignon Blanc.

If your mixing it up and serving a hearty full dish like a nice Pizza or Soup try a Medium to Full Bodied White such as a Chardonnay or a White Bordeaux.

Steak, Chicken, Pasta or Pork always consider a Medium to Full Bodied Red Wine.  Some of your choices include Merlot, Cab Sauvignon, Shiraz or Pinot Noir.

For your dessert try a fancy Ice Wine or Vin Santo.

Enjoy and remember that there is no wrong way to do this.  Everyone has different tastes some better than others ;)
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