Wine Suggestions for this Menu??

I am having a formal dinner a few weeks and thought I would ask for some help for wine suggestions. The menu is as follows:

Mushroom Ravioli with Ala Vodka Sauce Lobster Tail Winter Salad Chateau Briand

Before we sit and eat, we will be having some champagne, for which I have chosen Pol Roger NV. For the Chateau Briand I will serve a 95 Antinori Brunello di Montalcino. I figure the same wine can be used for the Lobster Tail and Salad (of course a white). Suggestions for that white and anything for the Mushroom Ravioli??

Any suggestions would be greatly appreciated....

cheers,

I figure the same wine can be used

A Premier Cru Chablis would be nice, crisp enough acidity to cut the richness of the lobster. Something like Long-Depaquit 'Les Vaillons' would be good; however, one could also open another bottle of champagne

If the lobster is cold, why not serve it first, and with more of the fizz? Alternately, any white with some bite ought to do, unless you're serving the lobster with vinaigrette. If it's with a mayonnaise or similar, an Alsatian Riesling (not too old) might have possibilities.

Mushroom ravioli: what kind of mushrooms? The Vodka sauce

Continue to serve the Champers with the Mushroom Ravioli (I assume it will have a butter or cream sauce base).

A decent California Chardonnay with the Lobster perhaps Bernardus, Neyers or ZD Reserve from 1997 or 1999. This will be fine with the salad also,

Don't serve the Brunello with Chateaubriand. The Chateaubriand will overwhelm the Brunello. A big California Cab from '97 perhaps a Burgess Envieiere or a nice Bordeaux perhaps a Chateau Leoville Poyferre 1990 or a 1989 Chateau Gruard Larose, 1995 Chateau Lynch Bages.

Hmm, vodka is tasteless, so I am puzzled...

That's one word... Chateaubriand.

Sounds good.

Oh, I thought you meant the same Brunello (had me worried, was going to call the ambulance for you...). White of course. Depends on the mushrooms, I assume plain agarics. If the pasta dish is a delicate one, and if the lobster is done plainly without too much fuss and sauce, condrieu? Otherwise go for a Riesling Auslese.

I cannot think of any better combination to go with a great year of Brunello than a big steak. 3.5 million tuscans would probably agree, replace 'Chateaubriand' with 'Fiorentina' (practically the same, just a bit better).

Why would a grilled big steak with olive oil so definitely overwhelm Brunello?

Sorry, the Lobster Tails will be broiled. Served with lemon and melted butter.

Portobello(sp??) mushrooms in the ravioli. You are correct in the sauce assumption.

This one I should have explained - sorry. It is escarole based and has thin slices of granny apples, crushed pecans, and reggiano cheese shavings with oil and white vinegar.

Does this new info change anything??

Thanks for everyones help...

cheers,

Comments in-line.

<Comments on the practice of broiling lobsters suppressed>

You are going to encourage the Zin crowd to reciprocate with an all zin din, (Maybe even inviting Cardinal Zinfandel himself) they could start with a Monkfish soup . . . I will leave the rest up to da beppe

I think this is the hardest, as I am unsure what to do.

Sorry

Someone has suggested a Cloudy Bay Sauvignon Blanc to go with the Lobster. Any thoughts to this??

Thanks again to everyone who is helping me. I really do appreciate it!!

cheers,

A good Pinot Noir or red Burgundy.

Everyone else seems to be suggesting acidic wines to cut through the richness. I'd go the other way toward a big, fat California Chardonnay. Those fairly cry for rich foods!

Salads and wine generally don't go well together. Serve Perrier.

You seem to have a good grip on the rest of the wines!

Tom S