NAPA Valley, California. December 11, 2002 What kind of wine should you offer when serving Duck Confit with Shiitake Mushrooms? What wine is the best choice for a guest who typically favors wine in a box? What works best with a traditional hors d''oeuvre such as warm brie in puff pastry? Suggested answers are only a few clicks away.

The food and beverage experts at Napa Valley's Silverado Resort offer food and wine pairing tips online at www.silveradoresort.com. The site includes a link for online visitors seeking specific advice from the resort's executive chef, Peter Pahk.

"Basically, there are no hard and fast rules for food and wine pairing,"explained Chef Pahk. "Wine is extremely subjective, and hosts and guests should feel comfortable requesting and serving whatever they like."

That said, some of the old rules can serve as guidelines for making preliminary party-planning decisions. "There's still nothing like a bowl of spaghetti and robust red wine," said Pahk. ""Somehow, a delicate white just wouldn''t work as well for most people."

A recent online question to Chef Pahk asked for a definition of "Cal-Asian" cuisine and tips for pairing wine with such food. Chef Pahk explained that the cuisine popular at Silverado Resort restaurants is a blending of Pan- Asian techniques and flavors with Californian ingredients and sensibilities.

The flavors of ginger, star anise, sesame and wasabe are often found in Cal- Asian dishes such as Duck Confit with Shititake Mushrooms, Braised Barbequed Brisket or Crispy Calamari with Wasabe Aioli.

Chef Pahk suggests wines with either fruitiness or effervescence such as Gew��rztraminers, Pinot Noirs, Grenache or even Beaujolais to balance the assertive flavors of Cal-Asian dishes.

Chef Pahk will answer specific food and wine questions from website visitors. The link for the question-and-answer section can be found by following the link to "Dining" and then "From the Kitchen."

The Silverado Resort web site also offers a variety of catered reception menus paired with specific wines. The list of menus can serve as a template for at- home party planners too. Those offerings can be found by following the link for "Meetings & Groups" and then clicking on the "Catering" link.

So what wine should you offer when serving Duck Confit with Shiitake Mushrooms? Chef Pahk favors a German-style Reisling or Pinot Noir. What should you serve to a guest who typically enjoys sweeter white and blush wines found in a box? Chef Pahk suggests serving that guest a buttery Chardonnay or a big Sauvignon Blanc, even if the menu includes a steak. And what should you pair with warm brie in puff pastry? Chef Pahk is partial to Chardonnay with this hors d'oeuvre.

Silverado Resort, located in the heart of Napa Valley 50 miles northeast of San Francisco and 60 miles southwest of California''s state capital of Sacramento, offers the valley's most complete selection of accommodations, spa facilities, cuisine and activities. This California landmark is located on 1,200 acres within easy driving distance of many of Napa Valley''s most popular wineries and other attractions.

Guest accommodations are in 280 condominium units and private cottage suites surrounding the fairways of the resort''s two championship golf courses. Each of the one-, two- or three-bedroom units offers a kitchen, dining area and balcony as well as a comprehensive list of amenities.

Silverado also offers nine swimming pools, volleyball courts, basketball courts, jogging trails, 10-speed mountain bikes for rent and a new 16,000- square-foot spa with 16 treatment rooms, an exercise facility and full-service salon.

Reservations at the Silverado Resort can be made by calling (1) 707-257-0200 or (1) 800-532-0500. The Silverado web site is www.silveradoresort.com. Silverado Resort is operated by Xanterra Parks & Resorts.