Any advice is helpful

[stevebody]

HM,

The Zabaco: Pairs nicely with grilled meats, even poultry, especially if there's a spicy sauce or side involved. It can be wonderful with a pork chop or tenderloin, as the nutty character of the pork fills in the holes in the wine's profile.

The Pinot G: A little too assertive for most appetizers but would work nicely with a plainer chicken dish with little spice or can work well with a pasta in olive oil. I've served it with a whole lot of different fish, too, most notably pompano or tuna.

The Gewurtz: Great with Asian or Asian-spiced foods. Tough to pair with other stuff because of the sugar and the spruce/pineapple/cirtus notes. Nice with pungent cheeses and fish/meats served with a fruit salsa.