Choosing wines for a Chinese Banquet

Although there have been posts about which wines go with which dish in a banquet, the difficulty of choosing say a red and a white wine for the whole meal is another matter. Johnson favours something light and aromatic with a touch of sweetness for the white, and recommend a Mosel Riesling (say a Kabinett). That is also my reserve position, especially if there are people who drink wine infrequently attending the meal. Yet if one is serious about seafood in the meal, something like a Chablis (1er Cru) should go down nicely. I would try either a fresh cru Beaujolais or a lively Pinot Noir (including some young fruity Burgundies we now find) for the red. However, this is not something that local drinkers are used to, especially since both would be rather light in body. Most banquets (especially wedding ones) end up with a Chardonnay and Cabernet Sauvignon from say Australia or South America. Now I wonder what I should get for the gathering on Tuesday?