Chateau Ste Michelle

[Vivian]

I apologize if I have been asking stupid questions. I realize most of you are way out of my league in wine lore. I am trying to learn and this has been a gold mine for me. I read a few books on wine, but a lot of what they said went over my head. I couldn't seem to find a "quick reference" that would answer my questions. I'll try to keep my questions to a minimum. I understand that this is a discussion board, not a Q&A place. In way of explanation, this wine tasting I am planning is now less than 2 weeks away and as I am an obsessive hostess I want to create as much enjoyment for my guests as I can. This means understanding what I am serving them, and I don't feel like I understand much! If I had found this website sooner I could have observed more and questioned less.

Thanks Joeyz for the additional info. As for the meat. I don't have a clue what I'm making yet. It is not a dinner, only hors d'oeurves. Perhaps meatballs in a BBQ sauce?