"Dana Myers" > wrote in message
news
>
> but I'd open a few
> fruit-forward Pinot Noirs for the red drinkers... and not
> serve cranberry sauce :-)

That was what I was kinda leaning towards.. most poultry as
well as pork usually wind up with a pinot noir pairing from me.
I'm sure I can find one that will suit the palatte of the rest of
those eating with me who do drink wine, so I may opt for that.

Clint