Harvest Dinner in the Wine Country

Fresh seasonal produce is at the heart of Napa, California, cuisine. But there's something else that makes the Napa Valley special-its amazing grapes and its wines.

Winemaking has a long and rich history in this region, thanks to its many vineyards. The Beaulieu Vineyards is just one example. This vineyard was the creation of Georges and Fernande de Latour in 1900. Recently, the vineyard celebrated its centennial anniversary in 2000. The current winemakers at the vineyard continue to produce some of the finest-tasting wines in the region.

Winemaker Robert Masyczek of Beaulieu Vineyards in California has an ABCs rule of thumb for choosing the right California wine-"Anything But Chardonnay or Cabernet." He recommends the following for a satisfying wine experience:

Pinot Noir Offering a lighter style than Cabernet, Pinot Noir is a very versatile wine and can be served with seafood or steaks, because it doesn't contain the heavy tannins that other red wines may have.

Pinot Gris (pronounced 'gree') Created from the same grapes as Pinot Noir, Pinot Gris is delicate, not fruity, and goes well with lighter fare.

Viognier (pronounced 'vee-on-yay') This wine sports a floral aroma and is an excellent companion to heartier meals. At one time, only 5 acres of the grapes needed to make this wine existed in the world; today 600 acres are grown in California.

Each autumn, the fruits of the winemakers' labors come together in tasting parties and fabulous suppers at the vineyard. But even if you can't make it to California, you can still sample some Wine Country classics in your home kitchen. Here are the recipes:

Chicken Scalloppini

SERVES 4

4 medium skinless, boneless chicken breast halves (about 1 lb. total)

1/4 cup all-purpose flour

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

2 large cloves garlic, minced

4 anchovy fillets, drained and chopped

1/2 cup pitted kalamata olives, halved

1 cup chopped Italian plum tomatoes

1/2 cup dry white wine

1/4 teaspoon freshly ground black pepper

3 tablespoons fresh basil, finely chopped

1 tablespoon fresh Italian parsley, finely chopped

2 tablespoons capers, drained

Place each chicken breast between 2 pieces of heavy plastic wrap. Pound the chicken with the flat side of a meat mallet to about 1/4-inch thickness. Coat the chicken pieces lightly with flour, shaking off any excess.

In a large skillet, heat the butter and oil over medium heat. Add the chicken pieces, two at a time to the pan, and cook about 1 minute on each side, or until no longer pink. Remove the chicken to a serving platter (keep chicken warm by covering the platter with a layer of aluminum foil); repeat the cooking process with the remaining chicken pieces. Reserve any drippings in the skillet.

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