Drool-worthy photos taken by Jaymi Heimbuch This recipe was created exclusively to pair with a bottle of 2009 Sauvignon Blanc from Medlock Ames . The wine, which fermented in chilled stainless steel tanks, is crisp and refreshing. It has a lot of zest with a finish that is both long and a tad creamy. You're going to want this wine on hand for those hot summer nights. For this wine, I wanted a recipe that was equally fresh and creamy. Oh, and I wanted to bust out the grill again--of course. The grilled pears and the baguette keep the bruschetta from getting overly sweet which is required since we are finishing the recipe with raw honey.