2nd bottle

[Innkeeper]

OK, with the pasta you might try the Italian version of your pinot gris, Pinot Grigio, or the increasingly popular Vermentino; or you could go with a light red such as Bardolino, or lighter (i.e. less expensive) versions of Barbera d'Asti or Dolcetto. With the pork you could try riesling, either dry with the simply grilled or off dry with the sauced versions. For reds you could try light pinot noirs or some of the Cru Beaujolais we have discussed around here a lot recently. With the lighter Asian dishes try gewurztraminer preferably from Alsace; and with the heavier ones reds such as light red zinfandels or Australian Shiraz'. Hope this gives you some ideas.