advice on matching food/wines

[Randy Caparoso]

Can't argue with Riesling. An off-dry (German QbA or Kabinett level) Riesling would be the best all-purpose wine for the first three courses, but not quite sweet enough for the fruit salad dessert.

For the last course, I'd suggest a Moscato d'Asti -- sweet, light (5%-6% alcohol) and lightly frothy -- from Northern Italy, or a Zebbibo (another sweet, fruity, super-low alcohol Moscato) from Sicily. And if you like sweet and flowery scented bubbly, Asti Spumante is also a delicious fresh fruit quencher. Just ask your local wine merchant for advice on the best brand available.

Going back to the first three courses: now suppose that some of your guests do not like slightly sweet wine. Then I would recommend a good, bone dry, fruity pink wine -- such as a Californian Vin Gris of Pinot Noir (Robert Sinskey, Toad Hollow, Saintsbury, and Etude all produce excellent examples). A southern French pink wine (Tavel or Cassis Rose) or Regaleali's Rosato from Sicily would also be dry yet fruity enough to freshen the palate between bites of Caribbean spiced foods, yet soft enough not to fight with the sweet/salty taste of the crab/ham dish. Have fun!