While I prefer to match the food I want, with the wine that works, I always suggest to eager beginners with less experience, to find the wine they like, THEN figure out (or google) the dishes best suited for it. Experiment with new wines a little as you go, to find other wines you like, thus increasing your food pairings.
If White and off-dry, semi sweet is your thing, A couple jump immediately to mind. Italian Moscato is ALWAYS a hit, and very fairly priced. Also known as Moscato d'Asti. It is often a slightly effervescent white (frizzante) and delicate with just the right amount of sweetness and mid range in the acidity. These ROCK in the summertime with their fruitiness (peach, pear, honeysuckle) and go terrific with MOST cheeses. Also terrific with fruit desserts, and fruit type salads or green salads with fruit. Oddly, they also work GREAT with spicy food! Thai, curries, anything hot! They can really tame the heat in a spicy dish. Serve em refrigerator cold.
Another great series of white wines, without fizz, is German Riesling. These tend to be a little heavier bodied (syrupy) than moscato. Same food profile. But finding your favorite level of sweetness is MUCH easier, as they are graded by their sugar content. there ARE "dry" Rieslings (Trocken and HalbTrocken), but they are more rare. The levels of sweetness in typical Riesling are, from dryest to sweetest:
QBA (Qualitatswein)
Kabinett
Spatlese
Auslese
Beerenauslese
Trocken Beerenauslese
QBA is great for everyday wines. I suggest though, Kabinett for starting, as it tends to be of higher quality. From there, the sweetness levels get noticeably higher, with Beerenauslese and TBA VERY sweet, thick, and syrupy. GREAT
dessert wines, but not suited for most entrees. The best come from the M-S-R (Mosel, Saar, and Ruwr regions) and the Rheingau, Nahe, Rheinhessen or Pfalz regions also produce some great Riesling. TOP producers, are H. Donhoff, J.J. Prum, J.J. Christoffel, F.X. Pichler, Robert Weil, Fritz Haag and Doctor Loosen. A Kabinett from any of these guys, gonna rock ya world!
A VERY good U.S. producer of Riesling is Chateau St. Michelle, often found at Costco!
Chenin is another very nice, partially sweet white but many are put off by a flavor best described as lanolin. Like fabric softener without the chemical taste.
Sauvignon Blanc IS a dry white, which means ALL of the sugar has been fermented out of it, but it is often SO fruity, that it fools you into thinking it is a little "sweet", and can be really complex! One of my favorites, is Cloudy Bay from New Zealand. NZ makes terrific Sauv Blancs!
If you find you like REALLY sweet whites, that's another discussion.
I tend to
buy most of my daily drinkers from Empire Wine in New York. The shipping is likely LESS than your local sales tax would be, making it cheaper to
buy OUT of state. They have GREAT prices, and also have a category of "ships for free" wines, which.. ship for free.