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What cuts through the heft of homey dishes, is wonderfully refreshing as the weather warms up and would match the intensity of spicy boiled crawfish? “I’m on a big Spanish wine kick,” says Jon Smith, proprietor of Cork & Bottle (formerly Marcello’s). Recommending both a white and a red to drink, Jon suggests a young, intensely fruity Albarino, Valminor 2004 from Rias Baixas. “This is wine you’ll guzzle at a crawfish boil because it cuts right through the heat and is just amazing.” The red on Jon’s must-drink list is Razon 2004, a blend of old vine Tempranillo (Pinot Noir’s first cousin) and Granache grapes from the lesser-familiar Mesa region of Spain. “With almost no tannins, the wine glides across your palate and is a perfect match for any of the dishes like those from the Fairway View Club—especially the meat loaf—but it’s also just phenomenal for drinking on a warm spring/summer evening,” Jon insists. P.S., if wine with crawfish is not on your list of “do’s,” how about some Flying Dog Ale In-Heat Wheat, a German-style hefeweizen (that means a malted white wheat ale) that hints slightly and curiously of clove and banana flavors. Delicious. P.P.S., Check out Cork & Bottle’s incredibly popular Trust Me rack loaded with Jon’s priced-right wines from across the globe.