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If you're still reading this, and haven't bought your wine yet, a real winner for the second course would be something called "Vino Nobile di Montepulciano". It is like a Brunello, but more inclined towards pasta dishes as opposed to strictly meat based ones, and a little easier on the pocketbook. For the Caesar salad, if you're using a "real" Caesar dressing, then why not go with a relatively grapefruity Sauvignon blanc. New Zealand makes some very good ones, also in the "easy on the pocketbook" category. You could also do something like a Bordeaux Blanc for the first course. The Sambuca is a good idea, though if you don't want to spring for name brand stuff, Anisette is the same thing in generic form. Expect to pay 15 for the Vino Nobile, and about 11 for the white. Good luck and happy dining!
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