Prime rib roast? Turkey? Lobster? Asian cuisine? Vegetarian?
What to pair with what main course. Well, here's one axiom of wine pairing you may not realize. You pair more to the sauces and spices than you do the actual meat, seafood, or whatever.
So again--here are rules of thumb.
Asian cuisine is one of the more difficult food to pair wine with but you will find that sweeter wines go very well with Asian dishes. They compliment the food rather than fighting with it. *New world Riesling, Gewurztraminer, Chenin Blanc do a nice job with those tricky, but delicious asian spices and they are affordable!
*New world in this context means California, Oregon, Washington State primarily. The Finger Lakes (NY) also offer some nice "sweeter wines."
Beef roasts etc. are wonderful with Cabernet Sauvignon, Zinfandel, Malbec, Rioja and many others.
Turkey (see Thanksgiving post for ideas) But even a decent Pinot Noir is nice with the varied flavors and structures of all the trimmings.
Lobster- I live in Maine and a number of friends traditionally have lobster. Sauvignon Blanc, both old world and new world, high acidic white wines will cleanse that buttery coating off your palate refreshing it for another tasty mouthful of the ocean's premier offering.
Vegetarian--my son is a vegetarian and loves sparkling wines but particularly Champagne! But here again , it is the sauces(s) you want to pair to with your wine selection. And if you are at a "real" wine store, they almost always have someone who knows wine and can be a great help to you. Just tell them your price point and you'll be all set!
Ham--a salty ham needs a nice chilled, sweet white wine to make the perfect pairing. Pretty much the same wines that go wtih Asian food work well with ham!
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