Champagne and Pinot? Huh, I did not think of it this way, but that's exactly why I asked.
Usually, if I make the prawns for just the two of us, I serve a rich white Burg in the likes of Corton Charlemagne. It is a good match, but a bit too sophisticated for the crowd I'm entertaining tonight. They are typical Cali people seeing everything through fruity malolactic lens.
I like your suggestion of Champagne. What about a cremant d'Alsace? That should be really good too - it's less acidic and rounder, fuller in a way, and would go really well with saffron broth.
The dressing for salad in duck dish will be very light, barely there, so Pinot might work, Oregon perhaps? I guess you see how I am pushing it in savoury direction and away from fruit.
I was going to serve '98 Potensac with it. The dish is very bistro type and what's better than to wash it down with than a great Medoc, I thought. Your Pinot suggestion...I like LOT.
Got some cheeses today and about to go for the tart.
Cheeses: Andante Nocturne, Vento d'Estate (Italy, cow milk, white wine and hay rub), La Tur(Italy, goat, sheep, cow milk) and mimolette (for me). I'll serve Marcona almonds and dried cherries with cheeses and was thinking of bringing out a nice Oregon Pinot, but now you have me confused.