People also tend to serve red wine at room temperature, and only chill the white wine. But maybe because of the heat in Australia, we have begun serving red wine mildly chilled, down to about 60 F. If it's a light sparkling red, fully chilled (5C or 40 F) is lovely. With salmon, a light red would be acceptable especially if the sauce is fairly rich.
I won't recommend specific wines because I could only talk about Aussie wines; my favourite vineyard is Cassegrain's, and even in Australia it's not well known.
A serious suggestion for the future, or maybe even while your friend is visiting - go on a wine-tasting around your area. It is fun, you can sometimes discover some fabulous boutique wines. When we were in Port Macquarie for my niece's wedding in October we had planned to go to Cassegrain's again (they're in Port Mac) but got sidetracked to a historic farmhouse and grounds that easy child 2/difficult child 2 wanted to explore. And discovered - a boutique winery! We didn't leave the place all afternoon... and we came home with some treasures to share with wine buffs who think they know everything!
Never let yourself be persuaded to buy a wine you don't like. It doesn't matter how expensive it is, how many awards it has won, how well-respected by experts it is. If YOU don't like it, then there's no point buying it.
Also, if you don't want to worry about waste, buy wine in half-bottles. But an opened bottle of wine can be re-corked and put in the fridge, used over the next week. If you can get those vacuum-sealed stoppers, it keeps even better. However, they don't work with sparkling wines. For those, just jam the stopper back in and put it in the fridge.
if you have leftover red wine that isn't quite drinkable, make spaghetti bolognese and throw in a generous slurp of good red. Put the wine in just as you add the bouquet garni (or bay leaves, if you don't usually do any more) then whack on the lid, turn it down to a low simmer and let the alcohol make the herb flavours really come out, and blend.
Another option you have is to buy a cask of wine. Known in Australia as "chateau cardboard". These are an Aussie invention which I think have made it across the oceans to you. We've had wine casks for about 40 years now. A wine cask is basically a cardboard box with a tap. Inside the cardboard box is a wine skin made from the same stuff they make those foil balloons from. I keep a cask of white and a cask of red in my pantry, to use for cooking. In winter husband will buy a smaller cask of red for himself, he uses it to make mulled wine by the glass (in the microwave) each evening.
Me - I don't drink. Not any more. Just the occasional sip at a wine tasting, or when we have a bottle of wine at a family dinner. I usually take a sip from husband's glass, but I will generally go months or longer, without even drinking that much.
But I do know a good drop when I meet one!
Marg