i need help...

[dananne]

Welcome to the wine board! Sounds like an exciting evening planned.

If it was me, I'd sub rosemary roasted taters for the garlic ones . . .

As for pairing options, I personally would go with an aged Rioja Reserva with the veal (Bodegas Monticello runs about $20, and is pretty widely available), but if you prefer whites, you could also go with a French or Austrian Pinot Gris or a Vouvray. Actually the Pinot Gris might be a good choice, as it could go through both the fondue and dinner. With dessert, I'd pick a demi sec Champagne, if I could find one, probably mostly because of the occasion. An Italian Asti would also work.

Good luck!