Morning all,
I am in need of some help with dinner this Sat Night. I plan on doing 3 wines, all Cabs, with Cheese, Apps, and the Main Course. I am in need of some help!!! Wine and food for 1st course and Wine with Dinner!!

1st Course...(3 appetizers needed) Something simple to pair one of the Cabs
1. Maybe wild mushroom, cheese wrapped in phylo?
2. ?
3. ?
Wine: (94 Dominus, 97 Viader, 94 Montebello, 94 Insignia)????

Main Meal
Filet Tenderloin
Garlic Mashed
Wild Mushrooms in red wine / coffee / vanilla sauce
Wine: (94 Dominus, 97 Viader, 94 Montebello, 94 Insignia)????

Cheese Course
Vermont 4 Star Cheddar
Regianno Parm
Some kind of Aged Dry Jack
Wine: 1999 Quilceda Creek Cab....decanted for 6 hours +

Dessert:
Chocolate Terrine with Raspberry Sauce
Wine: Chambers Special Muscat

A simple appetizer I like to serve especially with cab is a simple duck breast appetizer.

I take boned breast of duck with fat attached and flash broil it. Salt and pepper the breast lightly. First flash broil skin side down, then turn it over. Watch it carefully because the skin and fat can catch fire. It's not really bad if it does just be prepared to put it out. In fact it usually does catch fire briefly. Broil untill the skin is crisp.

Don't overcook as you want it rare. Then slice it paper thin and drizzle a herb infused olive oil on it. You can serve it warm or chilled.

This is simple, quick and delicious. I usually use some good extra virgin olive oil infused with garlic and fresh thyme. You could substitute rosemary or sage if you like.

"Wild Mushrooms in red wine / coffee / vanilla sauce" I'd like to hear a little bit more about THAT!

I'm sure you already know what works well with Cabs, but if it's not a protein overload for you, a nice appetizer might be a tiny lamb chop (cut from a small rack) simply seared, and served with a coule of tiny vegetables that you can find these days in any gourmet grocery. Looks good, not too filling, likes Cabs.

Another possibility is to serve a pasta course that would complement a Cab--there's lots of good fresh pastas available these days; maybe a veal & mushroom ravioli, etc.--and cut back on the size of the potato serving later (or drop it entirely).

Thanks for the great replies so far, I really appreciate them.

For my mushroom dish, I usually get an assortment of mushrooms, fresh and dried (re-hydrate of course), and cook them up...

After they get to my desired tenderness, I then add about 1/2 cup of freshly brewed STRONG coffee, 1/4 bottle of wine, and a vanilla bean (split lengthwise) with a little beef stock. Then I reduce the sauce, add a little flour to thicken it up, and serve it warm (remove the vanilla bean of course) Not hot, but warm. I find that serving this a little cooler than hot will display the flavors better.

I have found that this dish works GREAT with a Cab with a little age on it, and that is not overly oaked. My greatest pairing was using this mushroom sauce, and grilled lamb chops marinated in a similar sauce with ground coffee.

My suggestions:

May be, just some kind of a White Wine (1 bottle depending on the # of people) --- 1st Course. But, if you do Not want to go that way, then 94 Dominus, 97 Viader --- 1st Course.

94 Montebello &/or 94 Insignia --- Main Meal.

Agree with the pairing on the --- Cheese Course.

Agree with the pairing on the --- Dessert.

Anyway, that is what I would do. Sounds like a GREAT Line-up anyway. When/Where is Dinner-time???

Well, let me first thank those who replied, I appreciate that. Here were the details of dinner...TNs to be posted a little later.
1st Course...Wild Mushroom and Spinach puree in Filo Dough
Wine: '97 Hess Collection

2nd Course...Duck Breasts like GA stated...PERFECT!
Wine: '94 Dominus

3rd....Steaks on Grill, Blue Cheese / Walnut Butter, Wild Mushrooms in Red wine sauce, baked Garlic Mashed
Wine: '94 Insignia

4th....Cheese
Wine: '99 Quilceda Creek

5th....Chocolate Terrine with Raspberry Sauce
Wine: Chamber's Special Muscat

All in all, a Perfect Night!!!

So when do you invite all of us forum-ers over?