Wine and Food pairing

[Dr. Malloy]

First of all let me say hello to all on here as I am a new user to these boards. I came on here looking for some help. I am planning a party for this weekend that will contain five courses and wanted some advice on what wines to pair the food with. I have listed the menu and the wines I am thinkg of matching the food with.

First course: Grilled Shrimp with a chili spice and mango salsa. I am thinking a German Riesling (I like Rudolf Muller) or an Australian Chardonnay.

Second Course: Marinated Oriental Duck breast with sticky rice and oriental slaw.
I like a Pinot Noir here or a Merlot with it's cherry and berry flavors that would bring out the flavor of the duck breast BUT what about the Oriental marinade with the soy, ginger, garlic, cilantro, lemon, and sesame in it? What do you folks think?

Third Course: Roasted Red beet salad with house vinaigrette, baby greens and applewood smoke. I thought of a Lagrein or another Pinot Noir (I don't really want to do two of the same varietals but I had a wonderful Tierra del Fuego Pinot Noir that had some smokey nuances that would have worked wonderful with the beets but alas! I have it no more)

Entree: Rack of Smoked Pork Prime Rib with Squash puree, Fall veggies and Natural Sauce. I like a Shiraz from South Africa (Hugo Hill) but I have had a Zinfandel with smoked Pork that worked great!

Dessert: Flourless Chocolate Tort with Espresso ice cream. I'm thinking a Port. Any other suggestions?

Any and all suggestions are more then welcome.
Thanks for all the help
I'll hang up now and listen

------------------
Live Long, Eat Well, Drink Better