Please Help

[wondersofwine]

Welcome to the board, Daz. Bordeaux blends, Cabernet Sauvignon, Merlot and sometimes Syrah or Shiraz go nicely with rib-eye steak. You want a red wine with some tannins. Syrah or Shiraz also is a nice match for the rack of lamb. Smoked haddock might be complemented by a Chardonnay that has not seen aging in oak barrels (perhaps a Pouilly Fuisse or Chablis or Macon from France or an unoaked Chardonnay from Australia. Sauvignon Blanc is another possibility for the haddock. Will the langoustines be prepared with a spicy Cajun treatment? If so, you might consider a Gruner Velterliner (white wine from Austria) or a Alsace Gewurztraminer to accompany them. I like Pinot Noir or Riesling with pork and might go for a Graacher Himmelreich (Mosel-Saar-Ruwer) Riesling with pork tenderloin or possibly a Saintsbury Garnet Pinot Noir. I'll let others weigh in on the risotto, poussin or with differing options on the ones I covered.
Oops, I was typing and posting while KC was sending his recommendations.
Is that Kent as in England, or Connecticut or elsewhere?

[This message has been edited by wondersofwine (edited 12-15-2005).]