Chablis is not just a stripper down at the Peppermint Zebra.

It's a full-bodied white wine made from chardonnay grapes grown exclusively in the Chablis region of France. (In the northern part of Burgundy for you geography and Anchorman fans.)

And because of the growing conditions, climate and soil (some of which has small oysters living in it), Chablis is a perfect accompaniment to seafood or grilled fish. And, of course, an ideal partner for oysters.

So, for the dinner you're making for your date this weekend, try these dishes that not only pair well with Chablis... but use it as an ingredient. They are light for summer dining, and easy and quick to make...

Scallops Carpaccio can be made in just a few minutes (because it's not cooked), and the Cherry Tomato Sweets are a great way to kick off the meal.

Listen, it's no fine Chianti with fava beans... but it'll do.

Scallops Carpaccio
Serves two
3-4 fresh scallops
1 lime
1 tbsp soy sauce
1 tbsp Chablis 2 Glasses of Chablis Premier Cru (to enjoy with your Scallops Carpaccio)

Slice scallops as thinly as possible.
Zest a lime and sprinkle over scallops.
Add ingredients and soy sauce in a small bowl.
Drizzle Chablis on top so as to make a layer.
Serve chilled.


Cherry Tomato Sweets Appetizer
Serves six
40 cherry tomatoes
2 tablespoons of olive oil
1 tablespoon sugar
Salt
Pepper
Filo pastry and some olive oil to brush them a bit

Preheat the oven 250°F.
Rinse and dry cherry tomatoes, then pour them into a salad bowl where you will add a splash of olive oil, a bit of salt, pepper and a pinch of sugar.
Mix everything together making sure each tomato is well covered.
Spread cherry tomatoes on a baking sheet and bake for one hour or until they start to have tiny wrinkles, but before they get brown.
Once done, let cool.
Take one filo pastry sheet and cut by approximately in rectangles (depends on the tomatoes' sizes).
Quickly brush them with a bit of olive oil and roll around the cherry tomato to give it a wrap shape.
Place them on the baking sheet and bake until till they are golden and crispy.
They are now ready to be served with a bit of salsa, or tsaziki and a glass of Chablis.