Ok so I'm hosting a dinner and I have 5 wines to choose from.

What type of wine goes well with a heavy main course like steak? And what finishes off the meal at the end?

Anyone?

The wines to choose from would've been helpful.

Get a nice mature merlot or cabernet sauvignon, it'll help keep the meal fresh. No idea about finishing up, I usually stick to one drink throughout the night rather than switching but that's probably because I'm poor and only know so much about wine.

One guideline to live by in pairing food and wine: Light foods go with light wines. Heavy foods go with heavy wines. Delicate meals need a light wine. Heavier meals need a bigger wine.
Example: Filet of Sole goes nicely with a Sauvignon Blanc, not a Zinfandel. The Zin in most cases would overpower the fish.
Example: A pesto pizza with prosciutto and cheese goes nicely with a Zinfandel, not a Sauvignon Blanc. The pizza would overpower the Sauvignon Blanc.
Sauvignon Blanc – white or light fish, mild cheese, fruit
Chardonnay – grilled chicken, salmon, shellfish, and grilled fish, anything with a cream sauce.
Pinot Noir – light meats, chicken, grilled anything, salmon.
Merlot – pasta, red meat, duck, smoked or grilled foods
Zinfandel – tomato pasta dishes, pizza, pesto, red meats, chicken with heavy sauces
Cabernet Sauvignon – red meats, especially a juicy barbequed steak, grilled and smoked foods.
Syrah – red meats, spicy pizzas, herbed sauces on red meat, turkey, smoked meats
Dry Rosé - salads, pasta salads, bbq chicken or fish, light spicy foods

Gotten from: http://www.winecountrygetaways.com/winetraveler/food-wine-pairing-101/
as im no wine specialist.

If there's women then choose a good white wine, otherwise a nice red. To finish it up choose a nice Porto like that one called "Velhotes".

With steak, red.

Or just the most expensive bottle you have/can find and be like, "Money, ♥♥♥♥♥es!"

DRFF: Keeping it classy since 2010.

It's our new image.

This is a pretty good example of how you can make a bad reply to a thread by posting with no knowledge. Being helpful and wanting to be helpful are two distinctly separate things.

How 'bout that.
Yeah except if I had posted with some halfhearted attempt to be on-topic when my real point was the above, you wouldn't have been able to say anything. At least this way I'm honest about my intentions, and I have something valid to say regardless. And also you did the same thing I did just in an edit instead of a post so nyah nyah.

Well for starters, I think I'm going to pick around 5 wines to last the dinner.

I tend to not go White but yes there is women at the dinner.
So with that in mind, do I mix the red with the white? I'm not very knowledgeable about wines.
Don't know if this is a good idea but to me it doesn't really sound like a good idea, mixing the red with the white.

At most, I just drink red wine for good health and that's the extent of my knowledge.

And do you finish off the dinner with wine as in after desserts? Or do we finish the last of the wine before desserts and after the main course?

Oh I looked at the wine list and I found a 1940 one that was at a price range of 650 Pounds ($1300). Maybe I should get that?

And this is an Argentinian restaurant. So all the wines are Argentinian. That's why we have the steaks.

Most people tend to believe red is classier, but I'd say green is pretty decent. Usually it's smother, even at lower prices.

And yes it's common to serve wine at desert, just choose some porto like I said.

Ah right, I'll keep that in mind.

And does anyone know anything about Argentinian wines?
I'm not so familiar with that region's wine, only California's and France's.

New world wines are awesome, French wine makers may still supposedly make the best and most expensive but then again wines from all over the world are rising in popularity due to the fact that they don't act like smug ♥♥♥♥.

Long story short: Rioja or Malbec reds are nice.