Polarizing fare – you either love it or hate it. The phrase “blue cheese” elicits strong responses from most. I suspect the ribbon of blue, representing nasty mold in naysayers’ minds, may play a greater role than any objectionable taste. The grossout factor cannot be underestimated in analyzing individuals’ culinary rejections. It is just those blue veins, however, coupled with a racy mouthfeel and piquant flavor, that attracts those perpetually looking for more “edge” on their plates and on their palates.

IntoWine asked a panel of wine experts to recommend the best wine to pair with pork tenderloin: I like to go one of two different ways with pork tenderloin . This tends to be the most delicate, least “porky” portion of the pig, so I want a wine that’s not going to drown out the more subtle flavors of this cut of meat. I’m also looking for wine with a little juiciness, as pork tenderloin can often end up on the dry side. A rich Chardonnay with good acidity works well for me, as does a lighter bodied, juicy red—a Zinfandel or Grenache, preferably one with little or no oak. For juicy, medium bodied Chardonnays with great acidity, it’s hard to beat those that are currently coming out of Santa Barbara County’s Santa Maria Valley or Sta. Rita Hills appellations. Bien Nacido, Brewer Clifton, Chanin, Clos Pepe, Deovlet, Liquid Farm, Longoria, Melville, Paul Lato, Presqu’ile, Sandhi and Sanford all make wonderful, rich, balanced Chards with great acidity from these appellations. I’d be very happy with any of them as a partner to a perfectly tender pork tenderloin. Going the lighter red route, I’d be delighted with a flavorful, juicy, old vine Zin from the likes of Bucklin, Nalle or Vino Noceto. For a Grenache, I’d recommend a Côtes du Rhone (typically a Grenache blend) or one of California’s best Grenaches, the Tuck Beckstoffer Melee. - Richard Jennings, IntoWine.com Featured Contributor and the Founder RJonWine.com

On the eastern end of the Loire Valley in France sit the two communes of Sancerre and Pouilly Fumé where arguably the best Sauvignon Blanc in the world is produced. For many, this is the true home for this grape. While new world producers in California, New Zealand and elsewhere are creating excellent fruit laden Sauvignon Blanc’s, the producers in the Loire Valley excel in complex mineral driven versions of Sauvignon Blanc. Among all of the regions of the Loire utilizing this grape, the reputations of Sancerre and Pouilly Fumé are the best.

Pesto sauce, generally comprising basil, garlic, olive oil, pine nuts, grated hard cheese and salt, originated in Genoa of Northern Italy, but no mention appears in the United States until 1944, when the New York Times reported an imported, canned pesto paste . Soon after, a recipe appeared in Sunset Magazine in 1946, contributed by Angelo Pellegrini. But the sauce did not gain popularity in the United States until the 1980s and 1990s, partly because fresh basil was not sold here until the 1970s. For a time, a mini pesto fever took hold with chefs and home cooks prolifically turning out recipe after recipe, varying the proportions of olive oil, cheese and basil and even changing the herb and nut combinations to such concoctions as parsley and/or mint with pistachios.

If Canada doesn’t scream wine to anyone, that idea might be forgiven. But if the Okanagan Valley isn’t on your list of wine places to visit, you’re sorely missing the proverbial boat. When one thinks of world-class wine the short list is easy: Names like Napa, Bordeaux, Piedmont, Rioja, Mosel, among others. Canada it seems, is better left to hockey and maple syrup. You might be embarrassed how wrong you can be.

Summertime is finally about here. Warm evenings on the front porch or perhaps the back deck are a great time of year for Rosé wine. Rose’s are made around the world, but, when I think Rosé, I think Provence, France. One-half of all rosé wine made in France comes from Provence. It is there that these wines are part of the lifestyle. The most enjoyable bottle of wine I ever had (not necessarily the best) was at an outdoor sidewalk café called La Piazza in Cannes France. The film festival was going on. There were beautiful people and incredible cars going by. The day was warm with great breezes coming in off the sea. The wine itself (Chateau Rasque Rosé) was technically average, but on that occasion it was perfect. Such are the Rosés from Provence.

Valencia's association with wine and the wine trade dates back to Neolithic times. Excavations of ancient gravesites have helped archaeologists document this tradition of grape cultivation. Certainly Valencia's long history as a prominent port city has bolstered its connections to winemaking and wine exports. Today, Valencia is Spain's third-largest city and biggest wine export center; its exporters send products from the Valencia DO to markets around the world.

The Azores, Portugal's Atlantic archipelago, are remote, to say the least. This group of islands is located about 950 miles west of Lisbon, Portugal's capital, smack in the middle of the Atlantic Ocean. The Azores were uninhabited when Portuguese explorers began to settle them in 1439. Today, the Azores still belong to Portugal, and the archipelago makes up one of the country's two autonomous regions.

Ah, the temperamental scallop! If not cooked just right, it is rubbery or mushy – you choose the lesser of two evils. If properly handled, the delicate, but meaty texture sings in your mouth.