That was the order. The Pommard was served with lightly Cajun-spiced lobster tails. The Lafite and Beaucastel were paired with rack of lamb, wild rice, and broccoli rabe. The S2 was served with a cheese assortment and the Suduiraut with Macadamia Brittle Ice Cream with raspberries.
I agree on the Suduiraut not being quite rich enough. I've had a number of vintages of this wine and like a little more stuffing in it. My all-time favorite Suduiraut is the 1970.
Just one more sip.