i need help...

[wdonovan]

You've actually got a great menu for an all Champagne dinner. If my wine budget was a hundred bucks, I'd serve a Veuve Clicquot Ponsardin (yellow label) non-vintage brut (~$20 a half bottle) with the appetizer, a Taitinger brut rosé (~$60) with the entrée, and a Brachetta di Acquii (~$20) with dessert. The remains of the dessert bubbly will keep a few days in the fridge with a pressure cap (or plain wine cork).
If I wanted to keep it down to $40 and one bottle, I'd make it the Ponsardin.
A true Champenoise "hopeful" might alternatively consider a Bollinger Special Cuvee NV brut or 96 Grande Annee (first $40, second $100) to pair with the veal. They are heavy enough to even wash down red meat (if executed properly). I'd jump at the chance to serve to rosé though.
Bon chance (good luck in French but probably misspelled).
Whoops, I'd better get a disclaimer in before anyone notices. Brachetta di Acquii is NOT a Champagne but a sparkling wine.

[This message has been edited by wdonovan (edited 04-25-2006).]

[This message has been edited by wdonovan (edited 04-25-2006).]