Attikos suggestion for red (not usually the traditional wine with white meats) are very interesting and would like to try them.
For the more traditional pairing, I like a white, but a little drier white. I am partial to the drier rieslings, gewurztraminers or even a Muller-Thurgau. There are some great ones from Germany for both, but guests can be intimidated by foreign wines that they don't recognize. Rather than getting a chardonnay that everyone knows, recognizes, and often loves, take a risk this year, try a riesling or gewurztraminer. If you want one that many people may recognize (and it is a great wine), pick up a bottle or 2 of Chateau Ste. Michelle Riesling (Columbia Valley).