In this week’s Wine Finds column, Gail Appleson talks about two French wines that she greatly enjoyed at a party. They went especially well with some of the food. Here are the recipes, provided by the guests who brought the dishes:

FRUIT SALSA AND CINNAMON PITA CHIPS

Salsa:
2 medium Granny Smith apples, chopped
1 1/2 cups chopped strawberries
2 medium kiwi, peeled and chopped
1 small orange
2 tablespoons brown sugar
2 tablespoons apple jelly

Chips:
8 flour tortillas (7 or 8 inches)
1 tablespoon water
2 tablespoons sugar
1 teaspoons ground cinnamon

For salsa, combine apples, strawberries and kiwi in bowl. In another small bowl, squeeze juice from orange. Add brown sugar and jelly. Whisk orange juice mixture and then pour over fruit, mixing gently to combine.

For chips, brush tortillas lightly with water. Combine sugar and cinnamon; sprinkle over tortillas. Cut each tortilla into 8 wedges. Spray baking sheet with cooking spray and place tortillas in a single layer. Bake at 400 degrees for 6-8 minutes or until lightly browned. Cool. Serve with salsa.

SPICED CRANBERRY DIP

1/2 cup canned whole-berry cranberry sauce
1/4 cup orange marmalade
1/8 tsp ground red pepper (cayenne)
Hot red pepper flakes to taste (optional)
1 pkg (8oz) cream cheese
1/4 cup slivered almonds, toasted (optional)

Stir the cranberry sauce, marmalade, cayenne and pepper flakes together. Spoon over the brick of cream cheese. Sprinkle with almonds right before serving.

Serve with a salty, buttery cracker to add to the contrasting flavors.