Also, in the US, Gewürztraminer is largely unappreciated, except for a bit of a blip of popularity in the late 80's / early 90's. I think it's largely misunderstood here, almost like a red grape trying to pass itself off as a white. I don't have enough experience with the varietal that actually comes from the Alsace region, but my observation is with the California-borne varieties, the nose can be overwhelming for some. I would not pass up trying some with foie gras though.
Pinot Meunier, I have no experience with but sure would love to try. Snack Fora needs a wine exchange.