Looking for a good match for chicken breasts stuffed with gorgonzola & chanterelles.

A bigger, more extracted style of Pinot perhaps?

Any specific suggestions? Currently am holding these:
Chateau St. Jean - 2000
Cold Stream Hills Yarra Valley (Victoria Australia) - 1998
Keegan Russian River – 2000
Keegan Russian River Eblock - 2000
King Estate Reserve (Oregon) - 1996
Marietta - 1999
Robert Mondavi – 1996
Rochioli - 2001
Steele – 1997

Not really familiar with any of those specifically, but I'd perhaps try the King Estate or the Rochioli. Anyone else got any ideers?

I think Pinot would match the mushrooms well, but I'd be hesitant about serving a very dry wine with any blue-veined cheese.

My first instincts would be an off-dry Riesling or a Chardonnay with a hint of sweetness with this dish, or perhaps a Reciotto della Valpolicella if you want to go with a red. The saltiness in blue cheeses doesn't do anything favorable for dry wines, in my experience.

Thanks. I think I will end up doing what I often do in this circumstance - open two and decide which is best. I'll let you know which 2 and which is #1.

I agree with Seaquam mostly. If you serve a Pinot Noir with Gorgonzola, the cheese may very well overwhelm the wine. My choice would be a Riesling or Gewurtztraminer, and not a dry one. I'd like a significant amount of sweetness in the wine, but not one of the very sweetest dessert wines, maybe a Spatlese or and Alsatian Gewurtztraminer.