How does this sound for a great wine pairing dinner?

LOBSTER BISQUE - rich and creamy bisque with North American lobster meat, with sherry, Brandy and tomato. Served with Chardonel.

CHATEAUBRIAND - seated and roasted beef tenderloin with a red wine Demi - Glacé with asparagus. Served with a dry Norton

OSSO BUCCO OF PORK: Slow braised bone in pork shank, with seasonal vegetables. Served with a Frontenac (medium red).

WINE POACHED PEARS with sweet red wine & chocolate.

A great wine pairing dinner with Chef Michael Taylor from 16 Plates Boutique Catering is planned on January 30, 2016 6:00 p.m. $55 per person
Reservations can be made by calling the Winery at 217 632 6003 by 6:00 pm on January 28