Although it may still be true that "summer and Sauvignon Blanc were made for one another" and that Sauvignon Blanc is "the quintessential wine of summer," recent tastes in food along with the advent of fuller, richer, more complex styles of Sauvignon Blanc have rendered the noble Sauvignon Blanc a wine for all seasons. With this in mind, the 2006 Napa Cellars Sauvignon Blanc cuts a handsome figure with all kinds of salads, seafood, poultry, pork, smoked meats, and many of the worlds most exquisite cheeses. Smoked crab cakes, roasted oysters, tuna steaks with piquant fruit salsas, and ham (especially prosciutto) all offer complementary accompaniments to Napa Cellars' outstanding 2006 Sauvignon Blanc. Fresh honeydew melon wrapped in prosciutto and a Panini, with melted chèvre, fig preserve, and prosciutto are two of our favorite appetizer choices with this wine. Homemade red pepper humus provides another fine choice of appetizer with this wine. For more elaborate fare, why not try an Asian stir fry? The 2006 Napa Cellars Sauvignon Blanc accompanies all kinds of traditional Chinese, Thai, and Vietnamese dishes from the simple to the elaborate. Noodles, served with chicken, shrimp, tofu or vegetables, all provide a fine palette on which to pair the Napa Cellars Sauvignon Blanc. Yet, this flavorful wine will rise to such Thai specialties as Grao Prao (Stir fried fresh chili, onion, green bean, pepper, and hot basil) and Ma Kua (Stir fried eggplant, with salted soya bean and sweet basil), so no need to be bashful with the Napa Cellars or your menu. However, you may just want to have a second bottle on hand because the 2006 Napa Cellars is so easy to drink on its own that you may find you have finished the first bottle, even before you have had a chance to sit down at table.