Making some traditional latkes, looking for the right varietals to serve with it. Thinking big like Zinfandel, Syrah and GSM, any input?
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What accompaniments will you have - THAT is the determining factor!!!
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Champagne
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Not just Champagne but a good rose Champagne.
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I’d get on the Champagne bandwagon. Drier Champagne works with sour cream and/or no apple sauce or other sweet topping. If apple sauce, then German Kabinett with good acidity or Champagne with a bit of dosage.
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Topped with creme fraiche and either smoked salmon or caviar, or both.
Rose Champagne!
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Aubert chardonnay.
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I think a nice Roussanne or Marsanne could work as well…
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C’mon, you guys–it’s obvious!!
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Vodka.
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I was going to bring sparkling wine… but now I’m wondering if I should bring Riesling or Aubert. They are also serving salmon with pesto and that one’s really giving me trouble. Maybe a Sauvignon Blanc for that.
Pesto? 
Champagne, riesling, gruner
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Champagne is definitely the answer here. The other interesting pick would be a nice off-dry Riesling, particularly if you enjoy apple sauce with those latkes.
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German Spatlese
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Champagne. No question.
Rose champagne is good, Sekt is great.
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Merry Edwards SB goes with everything
Dry Riesling from Germany would be my first choice. Followed by Sekt or Champagne and then maybe a nice Chenin Blanc.
Fried food, champagne
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