Hi Maria -
I find that pretty much any dry wine works with most dishes that are no more specific than that. I tend towards inexpensive reds such as Cotes du Rhone. For whites, I like sauvignon blanc, although the Franzia box chardonnay is also good. I like the boxes for white wines because we rarely drink the bottle and I hate to throw away wine. The box stuff stays fresh and sound for months, so you can pull a half cup or cup of wine whenever you need it.
"An expert is a man who has made all the mistakes which can be made, in a very narrow field" - Niels Bohr