Matching wine with menu

[JKaster]

I need some advice on the right wine. Here is what I am thinking(or not thinking):
Before dinner a brie cheese with apricot brandy sauce and fresh fruit( a good chardonney or sauvignon blanc), dinner is a veal marsala with prosciutto and fontina and a side of pasta(a red Rioja from Spain or a Cabernet) and desert of Lemon baked Alaska( a Riesling). Any thoughts? Should it be different? Should I just go out and get some Bud Light?

[Innkeeper]

Hi JKaster, and welcome to the Wine Board. Forget the Bud Lite and maybe some of your other ideas. Chardonnay NOT!; with this dish. Virtually no acid. A nice SB from New Zealand (Villa Maria) or the Loire (a nice Sancerre) would do the trick. If you are having a tomato sauce on the pasta with your otherwise complex entree, you would need a big wine with acid. Neither of your choices would do. Go with a big Barbera d'Asti (one costing $18 or more) or a sangiovese on the large side such as a Chianti Classico Riserva or a Rosso di Montalcino. The bigness is to overcome the Marsala, and the acid is to overcome the ham, cheese, and tomato. For dessert a very sweet riesling such as a Rhinegau Auslese could work, but we would go with something a little more concentrated and complex such as a Bonny Doon Vin de Glaciere, served close to freezing. Have a great meal. Wish we were there.