... for a dinner party this weekend. For the appetizer we will have the Pan Seared Scallops with Spinach )along with the vinaigrette of course) - I was pondering Grgich Hills 2007 Fume Blanc, or a Chateau St. Michelle Riesling 2007 Eroica. Chicken Marsala (I will probably be heavy with the pepper resulting in more spice) with 2003 Silver Oak Alexander Valley or 2005 Lewis Merlot (but a nice Zin I think would be great! n- Ravenswood?)- Browned Butter and Banana Tart with a Hungarian Tokaji Aszu Borkulonlegsseg 5 Puttonyos.

I have the Silver Oak, Lewis Merlot and Tokaji on hand.

Looking forwards to your comments!

Thank you,

Matthew.

Based on the date in your post, I think I'm a little late but here goes.
For the scallops, the fume blanc (Sauv. Blanc w/ a touch of toasty oak) would be the best match, mainly due to the bacon although I think a good ol' oaked chardonnay would fit the bill even better.
For the Chicken, the Ravenswood Zin would rock against the big flavour of the sauce, the softness of the merlot might not stand up as well.
For dessert, as the 5 puttonyos is quite sweet,this should work well but myself, i would prefer to have it with a nice cheese plate and have a nice cup of tea or coffee with the tart.
All in all, i think you're on track and please let me know what you ended up having and how it worked out for you.
Cheers!

We ended up having Riesling with the scallops (not to my taste - but we still have the Grgich Hills Fume Blanc in the fridge), the Lewis Merlot (fantastic) with the chicken - and because of the mindset at the end of the evening - a pomegranate martini with dessert!