FOOD NEW ENGLAND WINE ADVISORY

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Sometimes choosing the right wines for a meal can be scary. Food New England's staff consults with the finest Sommeliers, Wine Stewards, Importers, and Retailers in order to come up with a list of suggested wines for each meal featured in our broadcasts. Bottom line, though, is drink what you like. However, if you're interested in what the experts have to say, read on!

Broadcast: The Food New England Barbecue Party, featuring Master Chef Chris Schlesinger of the East Coast Grill in Cambridge, Massachusetts. There were no wine recommendations for this show. Chris Spinazzola will be recommending wines for our upcoming Christmas Special on December 21st.

Broadcast: The Food New England Spring Celebration, featuring Master Chef Jacky Robert. Wine Segment hosted by Christopher Spinazzola. Consulting Sommelier: Christopher Meyers. Wines supplied by: MS Walker, Inc.

"Even though Jacky's cooking is progressive French, it still yearns for and deserves classical pairings. Many California wines would marry beautifully with this food, but I fear Jacky would not sleep at night! It's a traditional holiday, inspired by the cuisine of Normandy; so let's not stand in the way of ceremony.

Cape Cod Scallops in Puff Pastry with Blood Oranges and Clove Butter

I chose a 1995 Domaine Vincent St. Veran. The first thing to think of is weight. Big dish, big wine. Should be a Chardonnay. Also, this dish has many sweet sided edges to it: the oranges, the scallops are inherently sweet, and the puff pastry might have a touch of sweetness. So the wine must complement those notes. This St. Veran is 100% Chardonnay fruit from the Maconnais region of Burgundy. It has some sweet toasty notes that will play off the puff pastry; but the solid and ripe Chardonnay fruits will go wonderfully with the orange and clove butter.

Leg of Lamb Stuffed with Apples, Baked on Sweet Potato Boulangeré

I chose a 1995 Chateau Fourcas-Hosten Haut-Medoc. It's lamb, it's a French Chef; It's Easter Sunday. If you serve anything but Bordeaux, then you better look out. The Earth would move, things would go dark, the skies would open up. It's not worth risking it. This wine is one of the superior Chateaux from the Haut Medoc region of Bordeaux. The wine is deep, serious, smoky. A cassis and earthy nose that will reward the sweet richness of both the lamb and the boulangeré. Amen.

Peppery Pineapple Sautéed and Flambéed with Rum, with Belgian Waffle and Vanilla Ice Cream

I chose a 1996 Jaboulet Muscat Beaumes De Venise. There are actually two ways to go with this dish. Go with this Muscat, from the Cotes du Rhone, because it's rich and creamy and has some comely citrus notes to go with the pineapple and vanilla. Perfect, right? Or, have something a little more avant. Flaunt tradition, let's say, and try a small glass of rum from Puerto Rico. I suggest Ron Del Barrilito 3-stars."

Matching Wines with Tony's romantic dinner:

"If you want to set a romantic tone for the meal, and hence, for the rest of the evening, then just go with the bubbles. So, we're going to try and pair three sparkling wines with Chef Tony Ambrose's food.

Crispy Potato and Caviar Soufflé

I chose the 1988 Pol Roger Rosé Champagne from France. This is a big, majestic champagne, full and creamy flavored, with a noble and yeasty nose, and a dry and long finish; which it has to have to stand up to this dish, without getting in the way. You want the caviar and the succulence of this dish to stand forward, and the creaminess of this wine helps to do that.

Sturgeon with Cream and Coconut Milk

I like the 1993 Jordon "J" Champagne from Sonoma County. This wine could only be made in America, and this dish could only be made by an American Chef! Radical combinations, bold, brazen, and once again, brilliant. This wine is full, tightly concentrated, with bright penetrating tropical fruits, and subtle hints of vanilla to go with the coconut milk. A full bodied wine to go with a full bodied dish.

Chocolate Cake with Lime Leaf and Coconut Glaze

I suggest the 1996 Saracco Moscato D'Asti from Piedmont, Italy. Sure, there are more classic matches for chocolate cake than a Moscato, but they don't have bubbles! Moscato does. It keeps up the atmosphere of romance and celebration, and it tastes delicious. This is a clean, refreshing dessert wine that doesn't end the meal, but keeps the party going."

Broadcast: The Food New England Christmas Special, featuring Master Chef Jody Adams. Wine Segment hosted by Christopher Spinazzola.

Chris' picks on wines to match Jody Adams' Yuletide feast:

Wellfleet Oysters and Caviar

Sparkling Wine is definitely called for! Veuve Clicquot is a wonderful Champagne from France. Jordan Vineyards makes a spectacular American sparkling wine called "J". J retails for about $25/bottle. Is the "J" for Jody? Therein lies a tale...

Scallop Ceviche

I recommend the Gewurtzraminer from Trimbach Vineyards, in the Alsace region of France. It's a spicy wine that will go well with the flavors of Jody's Cevicher. By the way, this wine is also great with Chinese food. It retails for under $15.

Christmas Goose

One of my favorite wines nowadays is red zinfandels. These are great wines. They're ripe, luscious and full flavored, and taste of blackberries and raspberries. When matched with Jody's fig and rye-bread stuffing, it's a great choice. Try the Pedroncelli or the Ravenswood. They retail for about $25-$30.

For dessert, try any good cream sherry. Enjoy!

Broadcast: The Food New England Early Harvest Special, featuring Master Chef Michael Schlow. Wine Segment hosted by Christopher Spinazzola.

Chris' picks on wines to match Michael Schlow's grilled feast:

Appetizer course: To complement but not overpower the strong flavors of Chef's Schlow's appetizers, I recommend a Sauvignon Blanc from Buena Vista winery in California's Sonoma County. High acidity, very crisp, very dry, lovely herbal flavors. And it sells for less than $8/bottle.

Shrimp & Arugula Salad course: This course features delicate flavors. I chose a slightly heavier wine. Since Michael's menu is inspired by the foods of southern France, I chose a wine that is very popular in the South of France. It is a rosé wine (unlike the sweet rosé wines we are familiar with here in the U.S., in France, rosé wines are dry.) It is a Domaine 1996 Sorin. It is full-flavored with a nice, berry flavoring. You can drink it ice cold.

Striped Bass course: For this great fish, I chose a white burgundy wine, a Puligny-Montrachet by Paul Prineau. It's expensive at $35/bottle, but it has a lively acidity, with a hint of oak. It matches beautifully with the flavors of the Bass. There's nothing like a great white burgundy from France. Enjoy!

Broadcast: The Food New England Independence Day Special, featuring Master Chef Stan Frankenthaler. Wine Segment hosted by Christopher Spinazzola.

Chris' picks on wines to match Stan Frankenthaler's grilled feast:

· Steak Course: Chateau St. Michel Merlot (upper Washington State, USA), a rich wine with a strong finish.

· Littleneck Clams Course: Zemmir, A rich, fruity, clear, crisp Pinot Grigio from the northernmost part of Italy, the Alto Adige region

· Lobster Course: Cambria, a Chardonnay from the Santa Maria Valley of California. A very full, luscious wine that is aged in French and American Oak.

Broadcast: The Food New England Spring Special, featuring Master Chef Frank McClelland. Wine Segment hosted by Christopher Spinazzola.

Chris' picks on wines to match Frank McClelland's holiday feast:

· Fish Course: Riesling Spaetlezer (Germany) J.J. Cristofl Vineyards

· Lamb Course: Chateau LaGrange St. Julien Bordeaux (France) $30/bottle)

or a '94-'95 Côtes-du-Rhône (France) $9-10/bottle

Broadcast: The Food New England Holiday Special, featuring Master Chef Jacques Pepin and Master Chef Daniel Bruce. Wine Segment hosted by Christopher Spinazzola.

Chris' picks on wines to match Daniel Bruce's holiday feast:

Champagne: Perrier - Jouet Grand Brut $35/bottle

Sparkling Wine: Westport Rivers Brut Cuvée, 1991 $18-$20/bottle

Red Wine: Cotes - Du - Rhone to match the Muscovy Duck $8-$9/bottle

Graham's 1994 Vintage Porto to match the desserts $44/bottle