For the first dish, Chef Bob makes one of his favorite soups. A chilled avocado grapefruit and fresh ginger soup scented with espelette spice. All of these incredible flavors combine together to leave the mouth wanting more of this great chilled soup. With this soup Bob pairs a Pinot Grigio from Italy. It's a full-bodied white wine with hints of ripe apple and pear flavors that compliment the avocado and ginger soup. Chef Bob shows Lori how to make a unique pan seared Carolina squab with baby vegetables in a red wine reduction sauce with scents of smoked bacon and fresh thyme. Squab is a perfect French dish to go with a wonderful French wine. The red Bordeaux from the Pessac-Leognan region of France is a blend of Cabernet Sauvignon, merlot and Cabernet Franc. The wine smells like dark chocolate, coffee and ripe fruit. It deserves a dish like Bob's squab. Chilled avocado grapefruit and fresh ginger soup scented with espelette spice and an Italian Pinot Grigio plus Pan seared Carolina squab with baby vegetables in a red wine reduction scented with smoked bacon and fresh thyme paired with a Merlot and Cabernet Franc from Bordeaux France.