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- SueM - 02-02-2002
I am having a dinner party and will be serving both chicken and beef tenderloin. I hope to have wine, cheese and fruit prior to the meal. What wines to do you recommend? We will have a range of wine drinkers from novice to experienced. My family prefers mild, sweet. THANKS!
- Innkeeper - 02-02-2002
Hi Sue, and welcome to the Wine Board. It would be best to go with a couple of wines. For a white, recommend a Rheingau Riesling Kabinett. As a fallback, one from MSR will do. For a red, look for a California Barbera. They go with tendrloin and taste slightly sweet. As a fall back, a light (hence inexpensive) Barbera d'Asti will do, as would a California Central Coast Syrah or one from Washington or Oregon. For your immediate needs, again the less expensive the better. All the above should be available for less than $20 per bottle.