A spicy surprise awaits tasters served this stuffed shrimp. To balance out the burn of the chili-spiced sausage, serve with a refreshing Chardonnay.

Sweet sun-dried tomato flavor is infused into this Mediterranean orzo salad mixed with gourmet sausage and feta cheese.

When you want to kick your casual entertaining up a notch, try a new way to pair food and wine. Prepare dishes with varying flavors such as tart, spicy, savory or zesty herb. The bold and full-flavored dishes offered here provide an excellent palette with which to combine the intriguing tastes of gourmet sausage with the sheer elegance of wine.

Serve your guests different varieties of wines, from Chardonnay and Viognier to Syrah and Merlot. Serve small helpings of each dish on each guest's plate. Take a sip of the wine first, then tell the others what you taste. Then sample the first dish followed by that same wine and compare notes. Do the wine and food taste better alone or together?

Then do it all again with the next variety of wines. You'll soon find a great match — and have a memorable evening!

1 pound orzo pasta1 (12.8-ounce) package sun-dried tomato gourmet smoked sausage (4 links), cut into ¼-inch slices1 (10-ounce)jar sun-dried tomatoes in herbed oil, drained (oil reserved) and sliced1 (12-ounce) can artichoke hearts, drained and quartered½ large red onion, finely diced1 (6-ounce) can sliced black olives, drained½ pound feta cheese, drained and cut into ½-inch cubes¼ cup extra virgin olive oil1 bunch Italian parsley, washed, dried and chopped1 heaping tablespoon Italian seasoningSalt and freshly ground pepper to taste1 to 2 tablespoons dried red pepper flakes (optional)Cook orzo al dente, drain and rinse in cold water; drain well and set aside.In large bowl place sausage, sun-dried tomatoes, artichokes, onion, olives and feta. Add cooled orzo to mixture and pour in reserved oil from sun-dried tomatoes. Add olive oil. Mix gently.Fold in parsley. Add Italian seasoning and salt and pepper to taste. Add red pepper flakes. Serve well chilled.Makes 12 to 15 generous portions.

1 (12.8-ounce) package gourmet smoked sausage (4 links)12 stuffing-size portobello mushrooms or about 15 button mushrooms1 (8-ounce) package cream cheese, softened½ cup bread crumbs½ cup Syrah wine, dividedPreheat oven to 325 degrees. Cook sausage in skillet and crumble with fork until evenly browned. Drain and set aside.To prepare mushroom cups, remove and chop stems; set cups aside.In medium bowl, mix chopped mushroom stems, cream cheese and bread crumbs. Stir in sausage and ¼ cup wine. Spoon mixture into mushroom cups. Transfer to large baking dish and cover with the remaining wine. Bake 25 to 30 minutes, or until lightly browned.Makes four servings.

1½ pounds (16 to 20) shrimp1 (12.8-ounce) package habañero and green chili gourmet smoked sausage (4 links)½ cup seasoned bread crumbs1 teaspoon Emeril's Bam! Seasoning1½ cups minced fresh or canned pineapple¼ cup thinly sliced green onion¼ cup small diced red onion¼ cup small diced red pepper or pimentos½ teaspoon grated fresh or powdered ginger1 tablespoon cornstarch1 tablespoon cold waterRice mix (optional)Preheat oven to 350 degrees.Boil shrimp three to five minutes. Rinse, peel, devein and split shrimp (butterfly). Cook sausage to package directions (reserve liquid). Place sausage in food processor and grind.In a bowl, combine bread crumbs, seasoning and sausage. Place 1 tablespoon sausage mixture on each butterflied shrimp. In small saucepan, add pineapple, reserved cooking liquid, green onion, red onion, red pepper and ginger. Bring ingredients to boil and add cornstarch/cold water and mix to thicken. Place each shrimp on baking pan, drizzle 1 teaspoon sauce over each individual shrimp and bake three to five minutes.For additional flavor after baking, drizzle remaining sauce over shrimp and serve over favorite rice mix.Serves eight to 10 appetizer portions.

Bend the rules a bit. You don't always have to pair a white wine with fish or chicken, red wine with meat. Sometimes opposite flavors attract. In other instances, similar flavors complement each other best. Let your palate be the judge. Start off by pairing the following:Savory and sweet flavors, as in chicken and apple gourmet smoked sausage, with a Viognier, an exotic wine with layers of ripe honeydew, vanilla and vanilla custardTart and tangy flavors, as in sun-dried tomato gourmet smoked sausage, with a Pinot Noir, a wine with balanced flavors of fruit and soft tanninsHerb flavors, as in chicken pesto gourmet smoked sausage, with a deep and rich MerlotBacon, garlic, and red wine flavors, as in old fashioned French style gourmet smoked sausage, with a blackberry-like Cabernet SauvignonHot and spicy flavors, as in the habañero and green chile gourmet smoked sausage, with a crisp, fruity Chardonnay