For a white, I suggest a Chenin Blanc from the Loire. For example a
Savennieres with four or five years on it. Baumard Clos du Papillon or Clos
St. Yves are good choices that should be quite available, depending on
where you live.

For the reds I would go with something fruity with not much tannin. A
Morgon (a Cru Beaujolais) could do quite well, as would a Saint Amour (even
less tannin from another Cru Beaujolais).

s.