What varietal should I take?

Liz and I are going out for our anniversary this weekend, #33. This is our first anniversary since Maryland law allowed BYOB at Maryland restaurants. We are going for a 21 course meal with no idea what the 21 courses will be but there will be a little bit of everything. I can bring two bottles and I'm thinking of a bottle of champagne to have while a red wine has time to sit in a decanter. The problem is I don't know what type of red wine - what would you suggest: a blend like Rhone or Bordeaux, or single varietal like a Burgundy or California Cab or something else entirely?

Without knowing more about the food I think the easy answer is Burgundy. I find that it goes with a wider assortment than most other reds.

I think the situation you describe strongly suggests that you bring whatever red you and you wife are likely to enjoy independent of the food matches, and anticipate by-the-glass augmentation if strongly suggested by the wine steward or chef.

i do not disagree with take whatever you want. However, are the 21 courses spicy or not. That would be the biggest hint for me on what direction to go. I would be tempted to figure out whether it will be spicy or plain. If spicy, Pinot may be the route to take or some whites. Gewürztraminer is a choice with smoky flavours and there are some unusual whites, I am sure our West Coast folk can mention that will taste good. If plain, or normal, go for it, with whatever rocks. That is what I would do,

When we did this dinner last year, David, there were not a lot of spicy dishes, just a lot of flavors. I think I will stick to Burgundy as mentioned by you and Brian and have a by-the-glass selection, if necessary, as Jim suggested. Thanks everyone!

I agree with David that Pinot may be the best choice for the red. A nice Oregon Pinot or a less full bodied Burg would be about as flexible as any red wine with the various food possibilities. Pinot is our go-to red wine for tasting menus with no prior disclosure.

Tell us about the dinner after the weekend.
As a Pinot Noir and Burgundy lover I like the versatility of the grape. (A dry Riesling can also be quite versatile.) Champagne can kick in with the spicy dishes so you should be well covered.

[Jenise]

When we did this dinner last year, David, there were not a lot of spicy dishes, just a lot of flavors. I think I will stick to Burgundy as mentioned by you and Brian and have a by-the-glass selection, if necessary, as Jim suggested. Thanks everyone!

Absolutely pinot noir, be it Burgundy or not, for the reasons Brian stated. Happy Anniversary!

Absolutely pinot noir, be it Burgundy or not, for the reasons Brian stated. Happy Anniversary!

Thank you, Jenise. With Sam, JC and Jenise chiming in, Burgundy it is. I am not one to take pictures of food in a restaurant but maybe I can take a few and post here.