So we're going to some nicer-than-usual places to eat when we're in Paris next month. (You can read my selection on my blog: Will someone take me to Paris? I want to eat.)

Actually we usualy just wander in off the street at a bistro or something but these are places that require reservations and in the case of L'Astrance, are Michelin starred. I have a dread of looking like an ignorant American in front of the waiter (which of course, I am) but I have to be cautious in my spending on the wine. I plan to go as much as possible with the prix fixe (and Astrance is lunch) so as not to go too crazy with the food budget.
I am not nearly knowledgeable enough about wine to even begin to know what is a good choice for the food, much less confidently select one that won't break the bank. I prefer to drink one, or at most two glasses (low tolerance aka cheap drunk) so we won't really be doing bottles.

Generally in Europe we get the small carafe of house wine. Will that be *acceptable* to do in nicer places? Maybe I'm worrying too much about it, but I want to really enjoy these meals without spending an additional large sum on wine or having a waiter sneer at my choice. When we ate at Charlie Trotters, the wine nearly doubled our (already frightening) tab.

Is there a wine that will tend to go well with most seafood/fish dishes? I prefer reds in the fall.

help s'il vou plait

its a restaraunt dilema all over that the drinks and wines in particular are a major source of profit and discontent by drinkers like me; but its a fact of life.
you can go to wine bars; they serve by the glass and in restaraunts you will be wise to ask the sommelier for an advise on wine/price with the particular food :it is ok to ask.
fish and seafood are generally seems as white wine in France :reds might raise an eyebrow still especially in finer places. some sommeliers may advise you to go for a ligher red like a Bergerac, bordeaux superior. *
just tell them your price range! under 10 euros you still get excellent wines in France!!!

Pedmar is right. It is perfectly acceptable to tell a sommelier/waiter exactly what your budget is and what your preferences are. Then he can make a suggestion. And I drink red wine with fish all time. Have what you like.

Keep in mind that a bottle of wine is 5 moderate glasses of wine. Sometimes it's more cost effective to get a bottle -- you don't have to finish it.

There may also be a selection of half-bottles which might also be an option. Also, what whites do you tend to enjoy?

The French label their wines based upon where it was produced. So if you know what grapes are typical in a specific region and you know what varietal of grape you like, it will help narrow your choice.

For reds, a pinot noir will often go with fish. The reds from Burgundy (Bourgogne) are French pinot noirs and would be good options although they may be pricey. Another light red is Cabernet Franc and Chinon is a region that is known for light reds made from this grape.

For whites, Sancerre is made from Sauvignon Blanc grape and is very good with fish. It will be more minerally than what you find here in the US. A Riesling from Alsace is good with a wide variety of foods including seafood. Some people do not like Rieslings because they think they are too sweet but there are drier versions that have a nice balance that will really compliment food. French Chardonnays are also good since they are not as heavily oaked as the ones from California. White Burgundy would be the French Chardonnay.

Oh yeah, one more thought - champagne always goes well with seafood.