burgundy and port

[Karen O]

Hello. I am hosting a gourmet dinner and my theme is "An Evening in Burgundy". It is a french meal and I want all wines coming from the Burgundy region of France. I am having a difficult time finding the pairings listed in the recipes, so I need to substitute. I don't know alot about wines, and certainly not Burgundy wine. I would like a bit of education on Burgundy wines, as well as ideas for substitutes. I will be having a total of 8 people, so I also want to watch the costs for my wine. I was hoping for a price around $15.00 a bottle. For my entree I will be serving escargots in an herbed cream sauce. The recipe calls for 1999 Marc Colin St. Aubin La Chateniere or 1999 Domaine Denis Clair St. Aubin Les Murgers des Dents de Chein. What other white burgundy would be a good substitute? For the main course I will be serving Filet Mignon with a burgundy wine reduction. This will be a very bold sauce made with burgundy wine, cognac and a french demi glace. The recipe calls for 1999 Louis jadot Pommand or 1999 Bouchard Pere & Fils Beaune Greves Vignede l'Enfant Jesus. Any suggestions for a red burgundy substitute? Also, for dessert, I will be serving Creme au caramel, which is a baked custard with a sugar caramel sauce on top. I was hoping to serve a port with dessert...any suggestions for that? Is there such a thing as a French port that would go well with my dessert? I truly appreciate any suggestions, advice, or education you could provide me.