Help with wine selection

[Innkeeper]

Since time is of the essence, will leap into the breach, and take my lumps from Roberto later.

The Prosecco with the appetizer is great. Glad you can get it there. Then again, you have "The Hill", fried Ravioli, and all that.

With the soup, would go with the biggest, freshest Pinot Grigio you can find. If, all you can find is the overaged vino di agua that we usually find, go with an Oregoneon Pinot Gris. Another idea is a Fina Sherry.

The Australian GSM would be fine with the steak, but you might also consider a nebbiolo. Not one of the big Bs that take a decade or two to ripen, but one of the more approachable Nebbiolo D'Albas that is three or four years old.

For dessert would go with a white dessert wine. Personal choice would be Bonny Doon Vineyard, Muscat, Vin De Glaciere. Sounds like a great meal.