Whoever came up with that catchy phrase about 'the way to a person's heart is through their stomach' was mostly right. Add wine into the mix and you've really got it made. This is especially true when sipping these spectacular wines that come from premiere producers with stellar pedigrees. This fabulous list, made exclusively for me for you, was created by Carol Berman, founder of Class in a Glass and Take Home Sommelier. I've known her for years and have always trusted her smart picks. Romance begins at the table. Where it ends, you decide.SPARKLING CA'DEL BOSCO, PRESTIGE BRUT, FRANCIACORTA, LOMBARDY, ITALY Franciacorta wines are going to be the next big trend in the sparkling category. This amazing, elegant blend of Pinot Bianco and Chardonnay will make your heart beat faster! Average retail price $35.00

RAVENTOS I BLANC, BRUT ROSE 'DE NIT', CAVA, PENEDES, SPAIN Romantically pink and quite gregarious! It seduces sip-by-sip. Average retail price $23.00

WHITE CANTINA TERLAN, PINOT BIANCO RISERVA, VORBERG, ALTO ADIGE, ITALY, 2009 Voluptuous and insouciant. Average retail price $24.00

RED J.L.CHAVE, CÔTES DU RHONE, MON COEUR, 2010, FRANCE From one of the most masterful wine makers in the Rhone region, Chave's seductive, gripping blend of Syrah and Grenache, Mon Coeur is appropriately named (my heart). Average retail price: $22.00

DESSERT ALBA VINEYARD, RED RASPBERRY DESSERT WINE, MILFORD, NJ Valentine red in color and enticingly sweet, tart and lively! Average retail price: $16.99 (375ml)

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And here's a Valentine from me: A recipe for Insanely Simple Chocolate Mousse. Adapted from my book, Cooking 1-2-3, it is virtually fool proof, and good for fools in love.

Insanely Simple Chocolate Mousse

10 ounces best-quality semisweet chocolate 1/4 cup brewed espresso, at room temperature 5 extra-large egg whites

Chop chocolate into small pieces. Put in a heavy saucepan with espresso. Over very low heat, melt chocolate, stirring constantly until smooth; cool slightly. In the bowl of an electric mixer, beat egg whites until stiff. Slowly add the slightly warm chocolate mixture, beating on low for a moment, then folding gently with a flexible rubber spatula until thoroughly incorporated. The whites will deflate dramatically but the mixture will become smooth and creamy. Do not over-mix. Spoon mousse into four wine glasses. Refrigerate several hours before serving. Serves 4

Feb. 6 through Feb. 13, 2012 Happy Valentine's Day! If you're not going out for a candlelight dinner tonight, why not make one at home? You might enjoy a radically elegant Filet of Beef with Wasabi Cream (recipe below from Radically Simple) or my heart-shaped meatloaf from Little Meals. Share the love. A St. Amour beaujolais would be a nice wine to drink. And of course, serve something chocolate for dessert. Perhaps a "Little Black Dress Chocolate Cake" accessorized with fresh raspberries and powdered sugar (or gold leaf!)

Tastes of the week: In a nutshell, two terrific meals last week at Le Bernardin and at abckitchen. I haven't been to Le Bernardin in years and was eager to see the new design. While I am still partial to the original "look" created by uber-architect Phil George (with the wonderful paintings by Abelard Favela -- a revered artist from Mexico), the new Le Bernardin is arresting in its cool, warm look and remarkable 24-foot painting (I swore it was a photo) of a stormy sea by Brooklyn artist, Ran Ortner. In celebrating my cousin's special birthday, we had the three-course prix fixe lunch with an additional "middle course" of ethereal fettuccine with a truffle bolognese. Sublime. But the most stunning dish was a first course of barely cooked shrimp and foie gras. The most "French" tasting dish I've had in a long while. The rest of the menu -- octopus, red snapper, lobster, were all first-rate as were the desserts -- not too crazy (as so many have become) but intelligently crafted and beautifully executed.

At abckitchen, I had my favorite starter, the kabocha squash and ricotta bruschetta, the famous roasted carrot salad, a wondrous sashimi, and a pizza to share, laden with spinach, herbs and goat cheese. Chef Dan Kluger has perfect "flavor" pitch.

And then there was the very good guacamole at Rosa Mexicano on East 18th Street. The size of a small neighborhood, the place felt very democratic and alive. The signature dish is the table-side guacamole, made from perfectly-ripe avocados, mashed and tossed with tomato, jalapeno, lime juice and more. I loved that it was served at room temperature (those avocados never saw the inside of a refrigerator.) And while I rarely drink margaritas, no less a pomegranate one, and no less a frozen one, Rosa Mexicano's version rocks. Almost ordered a second. It is interesting that Jonathan Waxman decided to become the executive chef of this upscale chain and no doubt will bring his formidable expertise to the kitchen. I always think of the amazing woman who started it all -- Josefina Howard -- who was among the first to bring sophisticated Mexican food to New York -- in stylish surroundings, with a sexy vibe, excellent food, and those...wonderful pomegranate margaritas. She is greatly missed and one of New York's great women-in-food.

Happy Valentine's day. Food is love.

Filet of Beef with Wasabi-Garlic Cream (from Radically Simple) serves 6

2 tablespoons olive oil 1-3/4-pound filet of beef, tied 1 tablespoon sugar 1-1/2 cups heavy cream 2 very large garlic cloves, peeled and smashed 1 tablespoon prepared wasabi

Preheat the oven to 425 degrees. Drizzle the oil on a rimmed baking sheet; roll the filet in the oil. Combine the sugar and 1 tablespoon kosher salt. Rub into the top and sides of the filet, but not the bottom or it will burn. Roast the beef 25 minutes, until an instant-read thermometer registers 125 degrees for rare. Meanwhile, bring the cream and garlic to a boil in a saucepan. Reduce the heat and cook, stirring, until reduced to 1 cup, about 15 minutes. Push the softened garlic through a press; whisk back into the sauce. Add the wasabi, cook 1 minute and remove from the heat. Add salt. Transfer the beef to a cutting board. Let rest 10 minutes. Gently reheat the sauce. Remove the strings from the beef and thickly slice. Serve with the sauce.