dinner

[Randy Caparoso]

Well, Valerie, by asking "which kind" of Sauvignon Blanc, you're asking for complicated answers. So you get what you wish for:

1. If, by your own taste and design, the lemony tart quality will predominate in the scallops, then you should go with a more lemony, crisper style of Sauvignon Blanc such as Pouilly Fume or Sancerre from France. But if you intend to subdue the lemony taste with the olive oil, and thus bring out nuances of garlic and basil instead, then a moderately acidic Sauvignon Blanc such as one from California (by Robert Mondavi, Duckhorn, Murphy-Goode, or any number of other excellent producers) would probably do better. Think of California as being more "Mediterranean" in climate -- and garlic and basil always makes dishes more Mediterranean. Consult your friendliest wine retail specialist for advice on specific brands.

2. Smoked chicken, even in a spinach salad, calls for a white wine with some smokiness (from a little bit of oak aging); also one with moderate flesh and fullness to click with the bacon, yet a little bit of acidity to balance the vinegar you're sure to use in the dressing. An ideal choice would be a Pinot Gris from either Alsace, Oregon, or California; although personally, I tend to lke a good, bone dry rose from France (Tavel) or a "Vin Gris" of Pinot Noir from California (or a Pinot Noir-based Marsannay Rose from France if you're super adventurous). Again, consult your retailer.

3. Chocolate mousse with strawberry sauce. My, my -- sounds like a highly personal combination of favorite foods. It's also a tough match with most sweet dessert style wines. I personally like Banyuls from France (a sweet, raspberry scented, fortified red similar to Port), but you might also want to request Justin's fortified "Obtuse" from California (has beautiful strawberry/cherry red fruitiness). Barring that, a light, half-bubbley (what they call "frizzante") Moscato from Italy would probably do just fine for washing it all the way.

4. But do consider a good $20 to $35 Oregon or California Pinot Noir for the beef!