need help with menu planning

[Innkeeper]

Hi Est and welcome to the Wine Board. OK here we go:

Appetiser: 1998 Seaview Brut. This is a great aperitif wine and will marry with the varied flavors of your bruchetteas.

Entree: 1999 Rosemont Estate, Sauvignon Blanc. Has the acidity to cut through the lemon and other sharp flavors.

Main: Either a light barbera or light pinot noir. An inexpensive Italian Barbera such as Bertano would be my favorite. You might prefer the 1998 Willow Creek, Mornington Penninsula, Pinot Noir, Victoria. It is a light, though somewhat pricy, good choice too. Both these reds have the acid to handle the tomotoes, and the pizazz to handle the cheese and prosciutto.

Dessert: 1998 d'Arenberg Vintage Port, McClaren Valley. This shiraz based port will handle the amaretto cream. Would be a little concerned about a white dessert wine.

Coffee: Coffee.