This wine, from Bath, ME, is off-dry, lush and finishes with a hint of oak. Try it with this - chop up a tablespoon of fresh ginger and a jalapeno pepper. Get a few tablespoons of oil smoking hot in a saute pan and toss in the spice, then some peeled shrimp (or chunks of chicken breast if you're keeping kosher.) Cook till it's almost done then splash on whatever citrus you've got on hand (lemon, orange, or that half a lime left over from the gin and tonics.) Serve with some rice, or atop a green salad. You can thank me later.