Classic Menu

I have an old copy of Alma Lach's "Hows and Whys of French Cooking" (c)1974. I like the book very much. In addition to a chapter devoted to wine and food pairing, many of the recipes recommend a specific wine. Another feature I enjoy is a chapter devoted to menus and menu planning, which she divides into 3 categories: Classic Menus (for 6 people); Buffets (for 10-20); Intimate Suppers (6 people). Below is the first of the Classic Menus, and is the only one that specifies wines. I'm posting it here instead of the Forum Kitchen, because of the wines listed (and, without cross-referencing to all the recipes, I'm not sure what all the foods are, as my French is terrible) . Looks good to me, but 33 years after publication, what wines would you choose?

MENUS CLASSIQUES

[ For 6 People ]
Aperitif: Dom Perignon Champagne, 1961

Consomme a la Royale
Wine :Sancerre, 1964

Bisque de Crevettes aux Quenelles*
Wine: Montrachet, 1959

Ris de Veau Braises sous Cloche
Wine: Chateau-Margaux, 1949
Premier Grand Cru Classe

Tournedos Belle Helene
Wine :Corton, 1947

Pommes de Terre Gaufrettes Salade
Fromage de Brie
Wine: Chambertin, 1949

Pain Ordinaire Fruits
Gateau Moka
Wine: Trittenheimer Mosel Eiswein, 1961

Espresso Cigares

Cognac: Delamain et Bras d'Or


* Reduce Bisque de Crevette by a fourth, then thicken to a sauce consistency with beurre manie, add quenelles, and serve in shells.