Maybe it’s an old question in the South — when’s the best time to slather on the BBQ sauce, early or late? — but here in the West we’re unburdened by either answer because we get to do with the sauce what we want.

A spoonful of sugar makes more than the medicine go down; it makes everything taste better. But sweetness can be a bugaboo to tasty wine pairings. When a dish is sweet—as here with the peach chutney or the milk of the cheese—but the wine is dry, in the way most wines are, then it’s the wine that will taste like medicine. The best partners to sweetness in a food are a bit of sweetness in the wine or a marked fruitiness (as is the case with all three wines this week) wrapped tightly with acidity. Because this seafood preparation is delicious to the palate on the one hand but perilous to wine on the other, be sure to avoid very dry wines, white or red, that are low in acidity.

Both the history and reach of meat salads — some sort of meat served room temperature with greens and other verdure — is long: Thai beef salad, Laos' lamb larb, the way Italians use leftover lamb or veal over mixed greens, all those Chinese chicken salads; heck, you could argue that the Cobb and chef's salads are our Yankee turns.

Pit a pound of bing cherries, then make a terrific ice cream topping. (How to pit: Netflix+cherry+fat end of chopstick+mouth of empty wine bottle = push pit through. Repeat gabazillion times.)