Menu for seduction

[Randy Caparoso]

Ah, but Champagne perks the interest, but it's RED wine that sets the blood afire. The risotto (with sharp, penetrating Gorgonzola) and ginger crystallized grapes (did I read this right?) sound like a job for... Pinot Noir! A sumptuously textured one from Santa Barbara, the Russian River Valley, or Oregon's Willamette Valley. Barring that, a thick, zesty, but not too-heavy red Zinfandel (like Quivira, Nalle, Lolonis, Robert Biale, or Ridge's "Sonoma Station").

For further advice, check out M.F.K. Fisher's "How To Cook a Wolf." There's an art to it -- utilizing pacing as much as movement from Point A to B. Hope you get you catch YOUR wolf!