A very good friend of mine who is not a wino (he is a beer-nut) is preparing a Cioppino for a Christmas eve dinner for his family. He will of course have some of his beer but he would like to serve a wine with it too.

A Zin or spicy Syrah would probably be what I would serve but this family doesn't enjoy red wines (you know; the old headache story and too much tannin mantra). I was thinking they might like a spicy German Riesling of some sort.

Waddaya think? And what would be a good Deutsch wine would be good? How sweet do you think I should go?

Spatlese, Auslese, BA, or what?

A dry Rose would be tasty and not too red for their tastes.

My Rosé collection disappeared Labor Day weekend.

Labor Day weekend means ladies don't wear white, I have to wear socks, and drink up on Rosé.

Do you think the Riesling is a bad idea? I'm wrestling in my mind with this.

He's coming over in a couple of hours to pick it up.

I think an off dry Riesling would probably work fine. Not ideal, but since you aren't allowed red you're pretty limited.

Help me with this stuff (I don't completely understanding the Riesling classifications other than BA and TBA ). Do I use a "Riesling" or a "Riesling Auslese"? Or something else?

If it must be white, I'd vote for a dry riesling. Choose a " Riesling <anything> TROCKEN" (means dry).

I'd rather have a Cru Beaujolais with this. Why not take a bottle for them to try? Beaujolais hardly qualifies as "red" wine anyway.

David, in order of sweetness:

Kabinett
Spatlese
Auslese

Depending on the wine and the vintage, a Kabinett could be either totally dry or significantly sweet. Likewise, an Auslese could range from moderately sweet to BA level. Personally I would aim for a Kabinett or Spatlese.

How about...

2002 Joh. Jos. Prüm Wehlener Sonnenuhr Spälese

Sweet minerals and spicy pears. Plump, lush, and sporting a texture reminiscent of a goose-down duvet, it pleases with its sultry mouth-feel and copious fruit.

Pears and clams; is that a good pairing?

Can anyone tell me what a goose-down duvet is like when you suck on it?

Different strokes for different folks, but... The problem with pairing cioppino is the tomato-based stock, not the fish. I guess Riesling's acidity might be an answer (a NZ Sauvignon Blanc might work for the same reason), but even a full-bodied dry Alsatian Riesling doesn't sound in the least bit appealing to me with cioppino.

Personally, I think I'd just ask the host to match it with the beer he thinks will work best; I'd take some good beer over as a gift, and a bottle of decent red wine to let people try it with the cioppino (and, of course, so I could drink it ).

with cioppino i'd steer clear of Riesling. If you want to do wine - then a rosato. I personally think a light / mid weight beer would be more suitable.

Paul, My "California + Yquem" cellar doesn't have any cru Beaujolais in it. The only time I buy a Beaujolais is in November and then only if I can get it before the third Thursday in November and break the law drinking it before that day. Just one of the ways I live "on the edge".

Eric, Thanks for you sweet post. I remember that

juggernt, I'm trying to find the video of the guy in a ber who passes up a beautiful sexy girl for an ugly one because she can suck the cork out of a bottle of wine. And yes, the reason I thought of a Riesling was because of the high acidity that would hopefully pair with the acidic tomato sauce.

Seaq, I'm not invited to the dinner. It is their family and future daughter-in-law and her parents. I probably won't hear how "it" went until tomorrow or Wednesday.

Seaq and KJ, I recommended beer too. He is a big-time beer-nut so I know he'll have that available. This is the first time they are having the future in-laws over for dinner and they just wanted to have something available. I did throw in at the last minute a couple of bottles of Turley Zin. I'm pretty sure they wouldn't enjoy the Zin but I told him he should have that available for the in-laws.

Thank you ladies and gentlemen. I'll report their comments as soon as I hear.