I'm bringing wine to a dinner party with rillettes as a starter, salmon tartare next and foies gras third course. Wild board as main. I'm thinking this is a tough assignment for wine pairing as I'll need four different wines: my thoughts are a red Burgundy for the rillettes, white Burgundy or Sancerre for the salmon tartare, Sauternes with the duck liver and a Crozes Hermitage with the boar. Any thoughts? Is there a single wine I can bring that will work with both the rillettes and salmon tartare?