Don Pintabona, accomplished chef and author of The Shared Table spent many years at the famed Tribeca Grill in New York and offers a range of delicious suggestions from his book. "Jasper is really good with pasta because it's light in body and has good acidity. Try my Pasta Al Forno (Lasagna) or Cavatelli with Sausage and Peas works well too.

Jasper and Sea Bass Messina are a great match... it's a white flesh fish with an interesting sauce of a capers, raisin, tomato and pine nut base—a really nice combination of sweet, salty and nutty flavors. Apricot-Stuffed Port Loin is also perfect, especially with the apricots in the stuffing."

Finally, a word for winemaker Dan Goldfield, who suggests Mushroom Risotto with Grilled Salmon or Roasted Quail.