I agree with you David, I also find the Pinot Noir a good way to go.It works with beef,game birds and some seafood and much more. I also agree with your selection. A nice Bourgogne Rouge or Au bon Climent are tasty wet are not so powerful as some single vinyard pinots are.I have also found (price in mind)Rabbit Ridge merlot and J Lohr Cabernet also a crowd pleaser for under $15.00. When unsure whats being served a lighter style varietal can do the trick |