Need Help picking out a wine.

[wondersofwine]

If within your budget, you might offer 3 or 4 different wines and let guests experiment. Sauvignon Blanc (such as St. Supery from California or one from New Zealand or the Sancerre region of France) goes nicely with most bleu cheeses and with salads and some shellfish. A Vouvray (Barton and Guestier is one commonly found at the grocery store) might also go with the crab dip. Vouvray is from the Chenin Blanc grape. It can range from dry to sweet.
Pinot Noir sometimes is nice with shrimp and goes with some hard cheeses like cheddar and
Gouda or Edam. Look for Steele Carneros Pinot Noir or Villa Mt. Eden from California or Argyle (Willamette Valley, Oregon). If you are having any sweets, you might add a German Riesling at the Spatlese level--perhaps a Wehlenuhr Sonnenuhr or Piesporter Goldtropfchen or Leitz Dragon Stone Riesling from the Rheingau region.

[This message has been edited by wondersofwine (edited 07-15-2003).]