Winter is upon us, the grapes have been harvested and pressed, the wines begin their process of aging, and the vineyard rests.  As the winemaker goes to work crafting and blending the wines that will make the next vintage, Chefs look forward with anticipation to the new vintage and the wonderful flavor profiles in the wine they will pair with their new recipes.  Thyme & Goat Cheese Soufflé with Sauvignon Blanc; Sauteed Spice-Rubbed Shrimp with Chive-Mustard Sauce with an un-oaked Chardonnay; Braised Veal Shanks (ossobuco) over Risotto with Old-Vine Zinfandel; Coffee-Vanilla Crème Brûlée with Ruby Port