A Feast for the Season

  The poets speak of glad hearts, and the red tulips and blossoming trees leave no doubt. Spring is here! So are tender, fresh vegetables like baby asparagus, bell peppers, white corn and tart mixed greens. With these newly available ingredients, you can create a delicious meal that celebrates the arrival of the warm season.     The following menu combines the elegant vegetables of spring with a wide variety of wines from all over the world. For each course, the wine is used both as ingredient and accompanying drink. Warning: These unexpected flavor combinations may break some of the rules for your prized vintages! Simple Start: Sauteed Shrimp        This appetizer combines classic sweet Sauternes with the natural richness of shrimp and saffron. The dish is best with a medium-mature to mature Sauternes, perhaps 10 years old or more.     Sauternes is a potent wine usually reserved for use with desserts and aperitifs. The Sauternes region of France is located in the heart of Bordeaux, along the Garrone River, north of Langon and east of Barsac. The wine is mostly