Sip a good mouthful but don't swallow it right away. Let it roll around in your mouth so all your taste buds get a crack at it. Breathing in a little air at the same time will accentuate the flavor. If someone in your group has a strong feeling about one of the wines, ask them to do a blindfold test. See if he or she can pick it out from several of the others when they can't see it.
Some chefs say the key matchup is with the sauces.
A heavy tomato-based sauce calls for red wine. Cream-based sauces call for white. But the key point is to find a wine you like, savor it, and let it add to your enjoyment of a fine meal. Also, this helps you figure out what you like and what you don't like, which seems like a good place to start. Gallo, Sutter, Louis Martini, and so on.