So, then you can drink (or offer to your guests) whatever....
Depends upon the vinaigrette or not. Probably the grapes and feta let you lean toward a crisp white--Pinot Grigio, Pinot Gris, even Gewurtztraminer--maybe Alsace.
Soup ranges far and wide, but seldom (other than the likes of hearty peasant fare) does it recommend itself to a wine. Think Williamette Valley, Russian River Valley, Carneros bottlers.
Since you start near the Pac NW and Calif, probably the traditional pairing would be a full-bodied Pinot Noir. But, based on the accompaniments, you could also do a nice hearty Zinfandel, like Ridge or Renwood.
The only stumbler here is the PS dressing.
The big Zins and hearty PNs are still around when the chocolate arrives. Tangerine is a heard flavor to deal with in red wines and the duck demands it. Maybe offer a sweeter style champers with dessert.
Ed Rasimus Fighter Pilot (USAF-Ret) "When Thunder Rolled"
DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here.
All logos and trade names are the property of their respective owners.