this one is re: need help with menu planning

[Innkeeper]

OK, no problem. For the aperitif go with a Cremont d'Alsace. For the entree go with a non-oaky New Zealand Sauvignon Blanc, or if that is too close one from South Africa, or a Sancerre. For the main course stay with the Italian Barbera. For dessert go with a Provincial Banyuls. All rationale remain the same.