I'd endorse St. Helier's suggestions, with a couple additional comments;

For the red wines, you might want to go with some wines that are 'spicier'
in character, to avoid the wine being overpowered by the Cantonese food.
Some suggestions;
CA Central Coast and/or Oregon Pinot Noirs
Cotes du Rhone blends

Agree completely on the white wine recommends. Would add to that (St Helier
is being modest) - New Zealand unoaked Chardonnays (arguably amongst the
best in the world, and range $14 to $20 in the US), village level Burgundy
vin blancs. Harder to get in your price ranges.



>>I fully admit I'm a wine newbie. I thought this was the perfect
>> group to reach a bunch of "experts" to help me.
>>
>> I am shopping for wine to serve at my Chinese wedding banquet,
>> and I am allowed to bring in all my own liquor. I need a versatile
>> white and red wine to go with the food, which is Cantonese and
>> slightly more seafood based (lobster, steamed fish, scallops,
>> shrimp dishes, among others).
>>
>> I want to keep the wine inexpensive, under $15. Also, there will
>> be 200 people at this banquet, and not everyone is a
>> "serious" wine drinker.
>>
>
>
> Catherine, you pose an interesting question because, whereas the
> traditional winemaking regions of Europe have a history of wine and food
> matching, China's complex regional cuisine lacks an equivalent regional
> wine culture.
>
> This presents a challenge, because often, the complicated mix of flavours
> and textures often present within one dish can cause even the most avid
> wine/foodie "confusion" when asked to match one or more wines to accompany
> a Chinese meal.
>
> The old rule that white wine goes with fish, red wine with meat does
> exists for sound reasons.
>
> High tannin red wines drunk with oily fish can cause unpleasant metallic
> flavours to develop, while the same wines drunk with something like a rare
> steak will have their tannins softened, allowing wine and food to work in
> harmony.
>
> So, to accompany a Cantonese seafood dish, I may look at a white wine such
> as an (unoaked) French Chablis in preference to an oaky New World
> Chardonnay.
>
> But my No 1 choice would be Sauvignon Blanc from either the Loire
> (Sancerre) or New Zealand (Marlborough).
>
> A Riesling which is light bodied and has a strong backbone of acidity
> would be suitable in balancing the oiliness of some fish.
>
> Red wine can sometimes work well with fish, generally the best matches
> being reds which are high in acidity, light to medium bodied and low in
> tannin.
>
> Pinot Noir is the first choice here, either a fairly simple Burgundy or
> its equivalent from Oregon or California.
>
> Beaujolais (not Nouveau) is a reliable source of wines whose fruity
> bouquet, light body and cleansing acidity make them worthy partners.
>
> Lighter Italian reds such as Valpolicella or Bardolino are good
> alternatives.
>
> And please, do not overlook Champagne - perfect for a wedding!
>
> Good luck
>
> --
>
> st.helier
>