I'm making Barefoot Contessa's roast salmon with fennel for New Year's Eve (great recipe, btw). Last time I made it, we drank pinot noir (everyone preferred red), which worked well enough. But I wonder if we might have done better. Any suggestions --especially for red? And any SPECIFIC suggestions up to $40?
And finally, when guests ask if they can bring wine, is it too tacky to say yes, and then to specify pinot noir or whatever?
Thanks --and Happy New Year!