Hello all! My wedding is in exactly one month... The planning has reached fevered pitch and I am stuck on something. We have selected our beers (Sam Adams Winter Brew, IPA, and Miller Lite ((for the basic palates)), our white (Kendall Jackson Grand Reserve Chardonnay), and our champagne (Moet). We want to serve a semi-dry red as we are having a robust soup and 5 spice NY Strip for dinner. I was thinking a Syrah or Chianti--but would like some recommendations for one that has a relatively mild tannin, one that does not have strong wood or smoke finish, and would be desireable to most. Any help is much appreciated! Thanks in advance...