With the Caprese most people liked the mellow pinot grigio from Biltmore Estate.

Nobody could agree on what wine went with the Springtime Salad. The salad did have a vinaigrette, which made it very hard to pair with a wine. If I had to pick a wine to go with the salad it would probably be the sauvignon blanc.

My guests overwhelming chose the chianti, Bolla, imported from Italy, to go with the Ragu. The ragu was dense and had a slightly, subtly sweet flavor which went nicely with the bold flavor of the chianti. I’d like to try the ragu again with a bottle of Michael’s Blend from Hanover Park as it is mostly made of sangiovese grapes (the same grapes that make up most of a chianti), but unfortunately we didn’t have a bottle on hand for comparison.

I hadn’t planned on pairing the Sponge Cake with any of the wines. I know that some people pair desserts with dessert wines, but I’m not a big sugar person and I tend to find the combination overwhelming. However, while eating his cake Cam was stilling working on a glass on the Biltmore Estate pinot noir and found that they went together surprisingly well. I also have my suspicions that the cake would have paired nicely with a bottle of Hanover Park’s blueberry wine.