I agree with @TonyR on a Pinot Grigio (though mine are all unoaked) and you could give the Valpolicella to your Dad. I just opened one of those slightly carbonated Sangiovese (we're having pizza night tonight since we had VBS last Friday night). It has decanted for two hours and is ready to pair with my mushroom/garlic/fresh tomato grilled pizza for tonight.
Friday my youngest son has requested fish for Friday, so I'm thinking fish tacos and either some Pinot Grigio or Sauvingon Blanc (for me, not him, he's just under eleven yrs old).