My preferences:

Red- Pinot Noir, Zinfanfel, Gamay.
White: Riesling, Chenin.

To cope with a variety of food, I'd not choose any wine that was low-acid. And
personally would choose the white wine to have a little residual sugar.

This year our table will include some pesce-vegetarians. My family has usually
done 2 main courses (turkey and ham), with lots of sides. This year we'll
probably do turkey and salmon, or turkey and a mushroom-based main course. I'm
leaning towards Pinot (Lafarge Clos du Chteau des Ducs for an offyear, St
Innocent 7 Springs or Patricia Green 4 Winds), though I might put out a Zin, a
Fleurie, or something too. Probably a German Kabinett or a Vouvray as a white.


Dale

Dale Williams
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