As we count down to the holidays and begin thinking about what to serve our families and friends for the special day (whatever you choose to celebrate), we will post some of our favorite recipes of all time for your consideration. Enjoy, and let us know how you like them!

Varietal: Chardonnay (Unoaked) or Syrah

Serves 6 to 8 as an appetizer

This easy-to-make appetizer, originally published in “Pacific Northwest Wining and Dining,” is the perfect nosh to keep on hand for holiday drinks and unexpected guests. Also nice is its versatility with wine, since it works with both white (an unoaked Chardonnay, Pinot Gris or Blanc, or even bubbly!) or red (Syrah or Merlot).

8 ounces Juniper Grove Fromage Blanc or soft, fresh goat’s-milk cheese (chèvre)

1/2 cup crème fraîche

1/4 cup minced shallots

Juice and freshly grated zest of 1 lemon

2 tablespoons extra virgin olive oil

1 tablespoon minced fresh flat-leaf parsley

1 tablespoon minced fresh chives

Fine sea salt

Freshly ground black pepper

12 to 16 slices artisan walnut bread, toasted

1/2 head frisée, torn into bite-sized pieces

1. With a whisk or in a food processor, whip the fromage blanc and crème fraîche with the shallots, lemon juice and zest, olive oil, parsley, and chives. Season to taste with salt and pepper.

2. To serve, spread the herbed goat cheese on the toasted walnut bread and arrange on a serving plate. Top with frisée leaves.

Recipe reprinted from Pacific Northwest Wining & Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia (Wiley, 2007, $34.95) by Braiden Rex-Johnson.