Wine paring question

We are serving a group of ten the second week in May. The idea on the wines will be to show compairson. There will be 8 plates served. The 2 plates I have questions on are the Maine Lobster Medallions Beurre Monte with a lobster meat salad and Gnocchi tossed in brown butter, duck sausage, shallots and zucchini ribbons. The wines will be:

Pavillon Blanc 2007-8
Bertand Giraillet Sancerre 2007-8
I am leaning towards serving these with the lobster.

The other two wines are:

California Viognier 2008 (I am not set on the producer yet. Around $35)
Condrieu 2007
I was thinking of serving these with the Gnocchi.

Any ideas would be great.

Gary Bobier

[David M. Bueker]

I am almost thinking of reversing your pairings.

wait, didn't we already do this?

wait, didn't we already do this?

We sure did. I did not get enough response one way or the other to help me figure out what way to go.

Gary

Eat some food and drink some wine. My head is starting to hurt, but that is probably just an allergic reaction from "church spices", which I assume is from being in too many chapels witnessing my friends being married multiple times with people they met over the interweb or in a dumpster...sorry, wrong forum.

I'm not a Francophile (more than necessary anyway), and I haven't the faintest idea what Pavillon Blanc is. Of the others, I would think of crossing them up - say the Condrieu and the Sancerre and the Pavillon Blanc and the equally mysterious California Chenin Blanc (IMO there are a couple to compare with anything you like, and many to compare with dish soap. And I'm a Californian!

John