Wine Suggestions For A Party?

Hi. This will be a party of 52 guests and it will have many people in their 70's, then about 15 in the younger generation all the way down to 32. Do you think it is best to stick to just 2 wines plus a Champagne? I pretty much thought of the white being Ferrari Carano Fume Blanc and the red being Parallel 45 Cotes du Rhone to be served during hosr d'oeuvres time and at dinner. Champagne will be served with dessert. If you think there should be another type of wine with dinner at the next octave, let me know otherwise I am thinking that keeping it simple is good. (These people are not Wine Spectator readers per se!). Here is the menu for the event:

Hors d’oeuvres assortments:
1. Lobster medallion on brioche toast with chive gelée
2. Foie gras toast with truffle slice
3. wild mushrooms and ricotta filo triangle
4. mini croque monsieur
5. chicken satay with homemade peanut sauce
6. grilled vegetable salad on Parmigiano foccacia crouton
7. lamb “masala” on Nan chip
8. tomato and mozzarella amuse bouche

The Buffet:
Carving station with one cook in uniform:
1. Roasted boneless free range chicken with lemon thyme and natural jus
2. Mustard persillade rack of lamb
3. Roasted Strip Loin in salt crust with red wine and peppercorn sauce

1. Wheat berries and toasted barley salad
2. Tricolor lettuces with honey mustard and shallot vinaigrette
3. Roasted beets salad with goat cheese and pickled onion with Italian parsley

On the mirror:
Coulibiac of salmon
1. Baby potato, sour cream and caviar
2. Stuffed egg garnish

In Chafing dishes:
1. Gratin dauphinois
2. Herbed butter vegetable medley
3. A selection of pasta with sauce
4. A bonus dish based on availability
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