I am looking for some assistance from you fine folks to help give me an idea of what VARIETAL to pare with the following courses. I will decide the labels after you decide the varietal. Thank you so much.

Course #1 hors d' oeuvres
are taken care of

Course #2
Soup
Smoked Mussel Bisque
Wine???????

Course #3
Salad
Fresh Sprot Salad
dried fruit and nut relish
Wine????????

Course #4
Entree #1
Buffalo Fillet
alba mushroom sauce & sweet potatoe gratin
Wine????

Entree #2
Braised Breast of Capon
Provencal
Wine??????

Entree #3
Grilled Scallops
risotto cakes & truffle vinaigrette
Wine?????

Entree #4
Grilled Vegetable Wellington
smoked tomatoe coulis
Wine?????

Course #5
Dessert is taken care of.

i don't know, but what time is dinner?

Bisque - Barrel fermented Sauv. Blanc or lightly oaked Chardonay

Salad - skip wine

Buffalo - Syrah

Capon - Pinot Noir

Scallops - tough with the vinaigrette, I would go with something that had slight sweetness to balance the acids - maybe a Gewurtztraminer.

Vegetable Wellington - A relatively light bodied Zin. One of the few grapes that I like with tomatoe's, and perfect with anything grilled.

1st: WOW. What a Menu!!!

#2: Blanc or Chard.

#3: White Burg.

#4/#1: Syrah or Sangiovese.

#4/#2: Pinot or Cab.

#4/#3: Chard. Had similar pairing last week (with '96 Kistler Dutton). Very nice.

Question: Is the "truffle vinaigrette" sour?

#4/#4: Not sure. Can you describe the sauce(s)/preparations?

I don't know if this is too late....

Course #2 Chablis (say a 1998 Raveneaux (sp.))
Course #3 Not sure what I'd do here. Perhaps skip it.
Entree #1 If this is cooked rare an aged Red Burgundy would do well
Entree #2 I have no idea what Capon is, I can't help you
Entree #3 If the vinagrette goes over/with the Scallops then pair with Champagne, otherwise a 1992/1989 White Burgundy
Entree #4 Aged Bordeaux

Thanks for the advice everybody. A capon is a neutered chicken that gets huge.

Well, winebrat?