Lighter, low-tannin red wines like Pinot Noir are delicious with meaty fish, including tuna and salmon. This recipe calls for ahi, whose pink flesh is slightly richer and more flavorful than the white-fleshed albacore. Coated with a simple dry rub, the tuna is seared briefly over medium-high heat, which helps to prevent the fish from drying out. Green peppercorns give the crust a mild heat, while fresh thyme echoes the Russian Jack Pinot Noir’s subtly herbaceous edge.

Because of the higher levels of certain acids in goat's milk, cheeses produced from it have a sharper flavor than cow's milk cheeses. In this easy, elegant salad, the cheese is coated with a bread-crumb crust and quickly fried until crunchy and golden, providing a delicious contrast with the creamy cheese and leafy arugula.

This recipe uses a double-cooking method that produces exceptionally tender, tasty meat: the ribs are first rubbed with pungent spices and slowly baked, then finished with a zesty glaze on an outdoor grill. Peach preserves and molasses in the glaze help make these sticky, smoky ribs irresistible.

Quail are dark-meat, full-flavored birds that hold their own with assertive spices and strong seasoningsùespecially when the birds are roasted with a meaty layer of bacon over them. The bacon is key in giving this dish its intensity. A fruit compote, such as plum, fig or cherry, would complement the quail.

Wrapping bacon around filet mignonsùsteaks cut from the narrow end of the tenderloinùis an example of the classic French technique called barding. Covering lean pieces of meat such as these with bacon slices or thin sheets of pork fat contributes flavor and preserves juiciness in the finished dish. We love the simplicity of this dish. A drizzle of truffle oil provides a luxurious finishing accent.

These golden bite-size puffs are a terrific hors d'oeuvre for a spring dinner party. Raw asparagus can make wines taste bitter and metallic, but in this recipe the vegetable is cooked, which helps to mellow its flavors. Leeks provide sweetness, and ricotta adds just the right amount of richness.

While it looks impressive, a whole baked ham is actually easy to prepare. Carve the ham at the dining table and serve each guest, or set the sliced ham on the buffet and let diners serve themselves. In this recipe, the ham's salty flavors and rich meat are cut by a lightly spicy cider glaze.

This colorful stir-fry of thinly sliced flank steak and sweet potatoes gets its spice from fresh ginger, garlic and a small amount of dried red chilies; a dash of oyster sauce adds a touch of sweetness.