Lustau Palo Cortado Peninsula; “more complex and rich, good for all occasions, as an aperitif, with a meal, and after dinner”
Serving suggestion: “I can do a whole meal with sherry. A perfect evening could start with Tio Pepe, the Dry Sack could be served with the meal, and the Lustau could be a fine finish.”
Michael Bonadies, contributor to Food & Wine and Wine & Spirits magazines
Wine: “McCrea Cellars Syrah Yakima Valley 1999; it’s got a lot of great fruit, great elegance.”
Serving suggestion: “Goes terrific with grilled items and heartier dishes. It’s got a lot of guts to it. Goes really well with any meat dish or heavily herb-influenced dish.”
Claudine Pépin, co-star, with her father, Jacques Pépin, of the 26-part PBS series Jacques Pépin Celebrates!
Wine: “1990 Dom Perignon”
Serving suggestion: “Food that is simple, clean, and pure in taste. Ceviche of scallops and Malpeque oysters on the half-shell. Great for when you have guests because the ceviche is made ahead of time and your guests can join in the shucking of the oysters. Be gentle with something you love. Refrigerate the champagne overnight rather than chilling in ice, water, and salt, which tends to get the glass cold rather than thoroughly chilling the champagne.”