The traditional rule has been to have white wine with a meal of fish or chicken and a red wine with a meal of beef or other red meat, the idea being to match the delicate wines with delicate tastes and heartier wine with heartier tastes. The “rule” is now more of a “guideline” and you should feel free to choose any wine with any dish. Should you be unable to decide on a Cabernet Savignon or a Pinot Noir, a California wine or a French wine, ask the waiter or the sommelier for assistance. That is what they are there for.