Pan-Seared Salmon with Champagne Shallot

[scottishtexan]

So we're providing the wine for a dinner party with a dozen friends next week, we're not cooking, and I only know the main course. A dangerous situation indeed.

The theme is Provencal, and the main course is Pan-Seared Salmon with Champagne Shallot
Sauce on Wilted Spinach.

A couple of questions.

First, what wines that don't require a mortgage (I am a Scotsman after all) would be suitable for the above course ?

Second, given only the knowledge that a bunch of people will be providing Provencal courses, what woould be the safest per-course strategy to hedge bets ?

We'll have hors doeuvres, some kind of appetizer, salad, main course, dessert.

So what's a body to do ?

Thanks in advance for your advice.

ScottishTexan