sauvignon blanc

[Randy Caparoso]

If you're going to do cheese, chevre (French or local) is a Sauvignon Blanc classic -- each brings out the fresh, earthy toned qualities in the other. A surprising alternative is Port Salut; its soft texture contrasts a little with the crispness of the wine, but the two seem to click anyhow (the cheese bring out a silkiness in the wine, and the wine livening up the mild flavor of the cheese). In my experience, other cheeses can be a little tricky; hit-or-miss at best.

Crisp vegetable sticks and mesclun mix salads in soft vinaigrettes are natural accompaniments to both the wine and the above mentioned cheese. You might want to get elaborate, crust the cheese with finely chopped fresh herbs (especially parsley, basil, tarragon, chives, and mints). She might think, "Woh, a dude with some sensitivity," but what the heck. Show her your tatoo while you're at it. And don't forget the little, crisp toast points.

Do you cook? If so, Italian antipasto style marinated mushrooms, roasted peppers, and herb stuffed tomatoes are nice little Sauvignon Blanc tidbits. Or else, go to the market and pick up some smoked trout or (only if freshly prepared) marinated sardines. On the second thought, that doesn't sound too romantic (save it for the breakup -- just kidding).

But seriously. Fresh oysters is very provocative; but only if you're not a klutz with a oyster popper (don't want to ruin the moment with gushing blood). If not, what I would do is get some good sized shrimp, peel and devein (leave the tail end), sear for seconds on each side on a hot iron (heat a drops of salad oil on it first) or teflon pan (just a smidgin of salt and pepper), and then serve with a little dipping bowl of ketchup livened up with a smack of wasabi mustard (if not, red hot Cajun sauces). You can do this hours ahead and keep it in the fridge until that magic moment.

Good luck! Can't say this has helped me, though, since when I met my wife I made HER do cooking part. I just made sure the wine was damned good.

[This message has been edited by Randy Caparoso (edited 09-17-99).]