For the citrus in the first course, you probably would be happy with a sauvignon blanc, which would match the dish's acidity. If you're making a special purchase, I'd suggest getting into the celebratory mood of the occasion and grabbing a few bottles of Cavit Lunetta Prosecco NV, Veneto, Italy (PLCB #9596, $10.99 until Jan. 3) . This sparkling wine flows freely in Venice, where bars sell prodigious amounts by the glass. Lunetta means "little moon," which explains the label design. Prosecco is the name of the grape variety from which the wine is made. Before wine consumers developed a taste for dry white wine, prosecco tended to be slightly sweet but today the wine is crisp and clean with aromas of apples and pears and lemon peel. The slightly spicy finish would blend nicely with the spiced nuts in the salad and the bubbles will elevate everyone's spirits. After the main course, I'd return to the prosecco with dessert.

Roast tenderloin is dead simple: Just about any dry red table wine would work perfectly. But brussels sprouts complicate the choice. The strong taste of that vegetable requires an assertive wine. So, if you have wines on hand, look for something like a big cabernet, shiraz or zinfandel. If going to your local wine and spirits shop, look for Wildberry Shiraz 2007, Margaret River, Australia (PLCB #14320, $9.99) . This juicy bottle has aromas of blackberries, cherries and plums layered with chocolate and leather. High in alcohol, it should be opened one to two hours before serving. If you have a pretty decanter, this would be the perfect time to use it (the wine will benefit from the aeration it would get being transferred).

Another good choice would be Bodega Norton Malbec Reserve 2006, Mendoza, Argentina (PLCB #15603, $11.99) . This Chairman's Selection wine garnered 90 points from Wine Spectator and normally sells for $18. Made from grapes grown on old vines, it's big and chewy with plum and fig aromas combined with mocha and spice. I would open an hour before serving but probably not decant.

Or try an old-world wine made in a new-world style. It's a Portuguese wine made by an Australian winemaker. Esporao Quatro Castas 2007, Alentejo, Portugal (PLCB #4733, $19.99) is a blend of four grape varieties -- and not always the same four. This bottle contains a blend of toriga nacional (the primary grape in port wine), aragones (the same as tempranillo in Spain), alicante bouschet and syrah (don't forget, the winemaker is Australian!). It is a big mouthful of dark fruits, spice and pepper. If you have never tried a Portuguese red table wine, I highly recommend you taste this. It's available throughout the state store system and not just in wine specialty stores.

This is a minuscule sampling of appropriate wines for this holiday menu. With the exception of lighter wines such as beaujolais or chianti, it would be almost impossible to make a bad choice.

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