The following recipe is a supplement to the Dining feature "Now, that's good readin' "and is reprinted with permission from DiscCookery: The DiscDrive 20th Anniversary Cookbook (Whitecap Books, $22.95). All rights reserved.

Sautéed Grapes with Espresso & Red Wine

This one became an instant favourite from the day it arrived. Hardly a fortnight goes by without me cooking it as a warm accompaniment to some roast meat or chicken ”¦ never found out who came up with this on-the-surface-unusual combination but it sure works, so a tip of the wine glass to the anonymous creator. I suggest that you make it at the very last minute. And don't use any kind of wimpy (or worse, powdered) espresso. Walk down the street to the coffee place and get it fresh.

Serves 4

1 tablespoon olive oil
1 small shallot, chopped
2 cups fresh grapes (I always use red, but I suppose you could do it with green; let me know if you do)
1/4 cup brewed espresso
1/2 cup dry red wine
1/2 stick cinnamon
1 tablespoon honey
1 1/2 teaspoon balsamic vinegar
1 1/2 teaspoon butter

• In a medium shallow pan, heat the oil on medium heat. Add the shallot and sauté for one minute, or until softened. Add the grapes and sauté for one minute. Transfer to a bowl and set aside.
• In the same pan, combine the espresso, red wine, cinnamon stick, and honey. Bring to a boil. Boil for five minutes or until slightly syrupy.
• Return the grapes to the pan and heat for 30 seconds. Remove the pan from the heat and add vinegar and butter, stirring quickly until the butter melts.
• Serve with anything.

WINE PAIRINGS:
Lang Riesling (B.C.)
St. Innocent Pinot Noir (Oregon)
Le Mí¢t Blanc Banyuls (France)

MUSIC TO COOK WITH:
Dick Hyman: The Great American Songbook (MusicMasters)