Wine & Food Pairing

[1newbee]

First timer, here. In advance, any info will be greatly appreciated.
I would like to do a wine tasting in my home in March. I am looking for a red and white that will go together, and finger foods for each. I plan on having 5 of each, and would like lights snacks with each bottle.
My guests will be assigned to bring one bottle of wine, and I would like the wine to be slightly common so they have lots to choose from.

[wineguruchgo]

Much easier for us to recommend wines when you decide on the food. We don't know your taste, your guests tastes or budget with food.

Put the menu together and we will certainly guide you with the wine.

[winophite]

Definatly need to narrow the critera. So many wines, so little time. Pick a region and explore it.
France(many seperate regions), Italy (many regions), Australia, Calif, Oregon, finger lakes....Too many for a single tasting...Plan more, one at each attendees place, one every month! Wines from all over...Isn't the life of wineries a grand thing. WP

[1newbee]

Took your advise, somewhat, and went to a few wine stores around here. We decided to go with the Syrah or Pinot Noir, and the Pinot Grigio.
Am looking at: chilled roast beef w/and w/out horseradish: crabbed stuffed mushrooms (warm): Stilton cheese w/unsalted crackers: BBQ cocktail weenies: and I need 1 more for here.
For the white: warm spinach squares: poscuito w/ mellon & pears: endive w/goat cheese and chopped nuts: cream cheese stuffed cherry tomatoes with shrimp on top.
(Please excuse the spelling on this)
Any thoughts on the menu? Any other suggestions? I am open and love to cook, so things don't scare me-just need the suggestions.
[img]http://wines.com/ubb/biggrin.gif[/img]

[This message has been edited by 1newbee (edited 02-16-2008).]

[This message has been edited by 1newbee (edited 02-16-2008).]

[Drew]

Your finger foods for the reds might be better paired with the Pinot Noir. You have to be careful with over the top syrah which is popular today. Lighter styled Cotes du Rhones would be a good pairing with all the earthy flavors in your red finger foods.

Drew

[wineguruchgo]

I like the idea of Pinot Noir and the Cote du Rhone. Another white that I would add is Sauvignon Blanc. I think both of those whites will work really well with both of your appetizers.

Hope that helps.

[1newbee]

You all are great! I really appreciate your help, and I am so glad I found this web-site. I am sure our party will be a hit due to your suggestions.

May I ask another question? If there was one book to start learning about wine, that was not over-whelming, what would it be?

Many thanks.

[dananne]

Either Wine for Dummies or Great Wines Made Simple, by Andrea Immer-Robinson.