I am having a small cook out tonight and am perplexed by the menu my wife and her friends have "cooked" up. We are smoking a rib roast (pepper, dijon and olive oil mainly) for the main course with firebox potates, asparagus, salad and a few other veggies. As an appetizer we are making grilled BBQ shrimp, shrimp wrapped in bacon and smoked spicy chicken wings. (we are trying out a few receipes for tailgating season). For the main course (which will be eaten at the table) i plan on serving

Capezzana Toscana Ghiaie della Furba 2000 and 2004 loring rosella's pinot (for people who don't like cab based wines, i.e. my wife)

for the appetizers it is harder - we will not be seated and people will be mingling - mainly outside. I have a couple of bottles of Rose that I was thinking of serving.

If anyone has any other suggestions I am all ears. I don't have much in the way of whites - a few chards, a green wine for portugal, and a few other mixed whites (including sparkling). Plenty of reds across all spectrums and of course a fair amount of beer. Beer will also be available for those who prefer and plenty of non-alcoholic drinks.

thanks in advance for any help.

G