Shrimp Fra Diavolo

[hotwine]

I would choose a nice Pinot Grigio for the shrimp dish; preference is Tommasi, served a bit below cellar temperature, say 50F, to temper the heat of the dish. And coffee with the dessert. Trying to choose a wine that could handle the aftertaste of the entree and avoid a clash with the berry tart would be asking for trouble, IMHO.