dinner

[Valerie]

Okay, here it goes: I plan to serve seared scallops marinated in lemon and olive oil (garlic and basil will also be used). I guess a sauvignon blanc would compliment the scallops but which kind?
Second course will be cream of artichoke soup, which contains armagnac, heavy cream, hazelnuts, celery, olive oil and artichoke hearts, all pureed.
Third course will be a spinach salad with smoked chicken, apple, walnuts, and bacon-what exactly is a Beaujolais? it was recommended.....
I've already described main course, for dessert it will be a white chocolate mousse served with strawberry sauce. I'm looking for a port or dessert wine, suggestions appreciated. Thanks!