Thanks for the response, joe, although it doesn't answer my question in any way.

Lets try it this way: You "narrowed" the selection in calling for the "wines from the Alsace region of France, and some German Rieslings"

What criteria did you use to narrow the selection to the wide vatriety of styles and varitals available from the Alsace?

Similarly, what is/are the style[s] of the "some german rieslings' that you feel would be acceptable?

Brom, there is no criteria,so relax alittle !! I have visited Alsace, I like their style when compared to American-style. Again, when tasting German wines, no criteria ! The wines from these areas I seem to enjoy, thats all ! That doesn't mean you'll like them ! For its all about taste ! They seem dryer and higher acid balance 'without' the gobbs of fruit and sugar, unless you get to taste Spatlese or Trockenbeerenausleses, or Ice Wines. And to have these sweet wines, I need to be in the mood for them.There are people out there who like dryer wines as opposed to sweeter wines, and vice versa ! When Easter comes, I have noticed people buying White Zinfandel for Lamb and some for Ham. I ( personally ) wouldn't drink that with my dinner, but, you know something,if thats what people like, well, let them have it ! For its all about the wines ' YOU ' like, not me !!! I just prefer dryer styles, French Rose, Spanish Rose, a good quality Merlot, or Malbec. So sit back relax and enjoy !

At my table, I serve several wines, usually two white and two red to go with ham.

This year I'll be serving a pinot blanc from Alsace, a sauvignon blanc from New Zealand, a Chateauneuf du Pape and a pinot noir from the Carneros Valley.