Master Sommelier Virginia Philip

For more information: Robert J. Cury Yacht Sales & Charter, 954 525 3886, rjcyachts.com

With the Cannes and Monaco boat shows holding court this time of year, how ironic that refreshing crisp whites, rosés and lighter bodied reds are the theme for this month’s pairings. The first course of marinated tomato, basil and mozzarella salad is a traditional favorite. If you’ve never tried a chenin blanc from France, this is your perfect opportunity. The Domaine des Baumard Savennières, Loire Valley, France, 2012, is super dry with notes of bruised yellow apple, white peach and lemon. The appellation of Savennières produces a wine with high acid, minerality and a bone dry, pure expression of chenin blanc. The acidity cuts through the mozzarella and pairs well with the tomato and olive oil caviar.

For the main course, an herb-crusted rack of lamb with cherry Madeira juice, I recommend a lighter red wine. Lamb meat is juicy, flavorful and tasty with just a hint of fat, so we need a wine with structure, elegance, lush tannins and some black fruit with maturity. With a blend of 30 percent tempranillo, 30 percent syrah, 20 percent cabernet sauvignon and 20 percent merlot, the 2009 Albet i Noya “Reserva Marti” from Penedès, Spain, will take this dish to another level.

Rounding out the dinner with a white chocolate almond mousse and textured raspberries, I recommend the Château Pajzos “5 Puttonyos” Tokaji Aszú, Sarospatak, Hungary, 2006—a sweet wine that you’re probably unfamiliar with. The main grape is furmint, with muscat, hárslevelu and zeta thrown in for good measure. The wine has great natural acidity with sweetness; its honey, pear and nutmeg aromas won’t overpower the delicate white chocolate; and it will play well with the acidity of the raspberries.