On 11/16/2011 8:31 PM, zxcvbob wrote:
> Christine Dabney wrote:
>> On Wed, 16 Nov 2011 20:18:14 -0700, Pennyaline
>> > wrote:
>>
>>> For a white, avoid Chardonnay of any pedigree. Think lighter. The
>>> meal is very heavy, but its individual flavors are not.
>>
>> Friends of mine are bringing champagne since we all love it. Now
>> trying to think of a starter that might be a good foil for it.
>>
>> Christine
>
> "Extra Dry"? (I almost mentioned that earlier.) I don't /think/ Brut
> champagne would work, but I don't drink much wine except the occasional
> cheap red with pizza.

Brut will work very well. Extra dry is actually sweet. There are times
when Champagne is the only Chardonnay I want to be around, but then I
remember how good white Burgundy is (it's Chardonnay, but nothing like
the California, Australian or South American Chards).