(puts back of hand on forehead) oh, no... I must help you!
Dry means less sugar content in the wine, which is good for drinking before dinner because the lower sugar content means your taste budes don't wear out as fast before dinner. That matters if the food is bland.
While there are lists and rules about what to serve with what, an easy way of getting it "darn close" is to serve heavier wines with heavier meets, and lighter wines with lighter meats.
Steaks of any kind = red wine.
Pork = red or white.
Poultry = red or white.
Fish = white.
Or, do what I do and put a bottle of red and a bottle of white on the table and let guests choose what they want.
Me, I'm a red kinda gal. Merlot and Cabernet's mostly.
And beer's fine. Not my thing per se but beer is cool. Curious - are you a brand loyalist or might you be into all the custom microbrews and such?
Some of the lager type microbrews are pretty good, and I say that while not being a beer person in general.