A good summer wine goes great with all sorts of light dishes -- be pasta, salad or barbecued ribs. Here are a few recipes that go with a chilled Chardonnay or Pinot Noir: PENNE PASTA WITH TOMATOES, HERBS AND GORGONZOLA CHEESE INGREDIENTS: 4 teaspoons olive oil 1 large onion, diced 4 large garlic cloves, minced 1 28-ounce can of diced tomatoes* Salt and freshly ground pepper to taste 1 pound penne pasta, cooked as directed 8 ounces Gorgonzola cheese - one half crumbled finely - one half crumbled into larger pieces 1 cup chopped herbs - in summer try fresh basil leaves METHOD: 1. Saute diced onion in olive oil over medium-high heat until translucent. Add the garlic and saute one minute longer.

2. Add canned tomatoes to onion-garlic mixture and cook until most of the tomato juices (8 to 10 minutes). Then add salt and pepper to taste and reduce heat to low.

3. Add crumbled Gorgonzola to onion-tomato mixture and stir until the tomato sauce has become somewhat creamy. Pour the tomato sauce over the hot cooked pasta and sprinkle with the chopped fresh herbs.

4. In summer, use 4 to 6 peeled, seeded and diced golden tomatoes.

Serve with 1988 Carneros Pinot Noir.

PENNE WITH TOMATO, CREAM AND FIVE CHEESES INGREDIENTS: 2 cups heavy cream 1 cup chopped canned tomatoes in heavy puree one-half cup freshly grated Pecorino Romano (one and one-half ounces) one-half cup coarsely shredded Fontian (one and one-half ounces) 4 tablespoons crumbled Gorgonzola 2 tablespoons Ricotta 2 small fresh Mozzarella cheeses, sliced (one-quarter pound) three-quarters teaspoon Kosher salt 6 basil leaves, chopped 1 pound imported Penne Rigate 4 tablespoons unsalted butter PREPARATION: 1. Preheat the oven to 500.

2. Bring 5 quarts of salted water to a boil.

3. In a mixing bowl, combine all the ingredients except the penne and butter.

Stir well to combine.

4. Drop the penne into the water and parboil for 4 minutes. Drain and add to the ingredients in the mixing bowl, tossing to combine.

4. Divide the pasta mixture among six to eight individual, shallow, ceramic gratin dishes (1 and one-half to 2 cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes. Serve with chilled Chardonnay.

TURKEY MEATBALLS IN CAPER AND LEMON SAUCE INGREDIENTS: 3 eggs, lightly beaten 2 tablespoons finely chopped green onions 1 tablespoon whole capers 1 1 pounds ground turkey 1 cup fresh bread crumbs 1 1 cups Sauvignon Blanc wine 1 cup chicken broth 2 bay leaves Juice of 1 lemon Strip of lemon zest, made with potato peeler 1 tablespoon cornstarch 1 cup sour cream, light if desired 2 tablespoons capers, rinsed and minced Salt and pepper Parsley for garnish METHOD: 1. Mix eggs, onions, capers, turkey and bread crumbs and from into balls that are 1 inch in diameter.

2. In a saucepan mix 1 cup of the wine, chicken broth, bay leaves, lemon juice and zest. Bring to a boil and drop turkey meatballs in. Simmer gently for about 15 minutes until meat is cooked.

3. Remove meatballs, lemon zest and bay leaves.

4. Mix cornstarch and the remaining cup wine, whisk into broth and cook until thickened. Stir in sour cream and whole capers along with meatballs and reheat, being careful not to boil.

5. Serve on pasta or rice, and garnish with chopped parsley.

Serve with your favourite Sauvignon Blanc.

BARBECUED COUNTRY RIBS 1 cup red wine vinegar 1 cup salad oil 1 cup tomato sauce 1 tablespoon Chili Power 2 teaspoons Seasoning Salt 2 teaspoons Salad Supreme 1 teaspoon Celery Seed 1 teaspoon Lemon & Pepper Seasoning Salt 1 teaspoon ground Cumin 5 pounds country-style pork spareribs COMBINE all ingredients except spareribs and mix well. Cut spareribs in large serving pieces and place in plastic bag. Add the oil-vinegar mixture and close bag. Chill 2 hours or longer, turning the bag occasionally so marinade covers the meat.

When ready to cook, drain, saving the marinade. Grill slowly about 8 inches from coals, 40 minutes or until well done, turning and basting frequently with marinade.

Makes 5 pounds ribs, approximately 8 servings.

HOT AND COLD VEAL SALAD 1 pound thin veal cutlets 1 pound veal sweetbreads 1 cup butter 1 tablespoon flour 1 cup malt vinegar 2 cup water 1 teaspoon ground Mustard 1 teaspoon Paprika 1 teaspoon Thyme Leaves 1 teaspoon Tarragon Leaves 1 teaspoon ground Black Pepper 1 teaspoon Instant Minced Onion Salad greens CUT veal in small pieces, about 2 x 2 x 1 inches. Parboil sweetbreads. Cool.

Remove membrane and cut meat in small pieces, about 2 x 2 x 1 inches. Saute' veal and sweetbreads in butter until lightly browned. Remove meat and keep warm. Sprinkle flour over butter in skillet. Stir and cook over low heat 1 minute.

Add vinegar, water and next 6 ingredients. Cook, stirring and scraping pan, 1 minute. Pour into heat proof bowl and keep warm. Arrange four plates of salad greens. Place meat, alternating slices of veal and sweetbreads, over centre of greens. Pour 1 cup of sauce over meat. Serve immediately. Makes 4 individual salads Sauce makes 1 cup. Recipes from: 100 Best Recipes from 100 years from McCormick.