Dinner Club Help with Pairings

[MontereyRick]

Hi all...
we're part of a dinner club (sometimes it leans towards the gourmet and sometimes it leans towards Cheeseburgers in Paradise). Either way, it is with great friends and it is always fun.

6 couples, of which 4 people really appreciate a good wine, 5 like wine but are by no means critical of their wines and 3 might as well be drinking Ripple...

We rotate responsibilities and my wife and I are responsible for the wine during dinner. I might bring the wine during the appetizers as well...

The following is the menu:

Appetizers:
Puff Patry Turnovers with Shrimp, Scallops and Spinach.
Crostini with Sundried Tomato Tapenade

First Course:
Mushroom Consumme with "Morels & Pastry Hats"

Main Dish:
Beef Medallions with Cognac Sauce
served with Broccoli Rabbi with Garlic & Recorino Romano Cheese AND Roasted Potatoes with Bay Leaves...

Here is where the help is needed...

I need to know how much wine to bring and what to offer. I'd like to serve a quality Cab or Meritage but fear this might require a 2nd mortgage to buy enough of something ready to drink (with enough age). I'm thinking of around the $30/bottle range. Any new 2001 Zins that would knock our socks off?

Help and let the recommendations fly.

[Innkeeper]

I think you should get two bottles for each course, with the possible exception of the meat course where you might get three. You can always drink the leftovers.

I would look for a Vouvray with the appetizers. If it were not for the heft, it would be a Sancerre. A Vermentino would also work.

A light pinot or ideally a Illuminati Cerasuolo would be great with the consumme.

Though not what you ordered, highly recommend 1998 Terre Rouge Noir, Sierra Foothills ($22) with the main course. It will knock their socks off. It is a grenache, mourvedre, syrah blend; like you've never had before.

[Thomas]

I agree with IK with one addition:
don't forget the kosher wine for that Broccoli Rabbi!

[Georgie]

LOL, foodie!