As the holiday season approaches, it is time to start thinking about entertaining. Consider hosting a KORBEL tasting party. Executive Chef Tricia Brown of the Korbel Winery suggests the following simple appetizer recipes, which pair well with KORBEL varietals.

Crab Deviled Eggs

• 4 ounces lump crabmeat
• 2 tablespoons mascarpone cheese, at room temperature
• 1 tablespoon mayonnaise
• 1 tablespoon sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 3 tablespoons chopped fresh chives
• 6 hard-cooked eggs, peeled, sliced in half and separated
• Salt and freshly ground black pepper

In a medium mixing bowl, combine crabmeat, mascarpone, mayonnaise, sour cream, mustard, lemon juice, egg yolks and chives. Season to taste with salt and pepper. Spoon crab mixture into egg-white halves.

Transfer filled eggs to a platter and serve with KORBEL California Chardonnay.

Truffle-Parmesan Popcorn

• ½ cup popcorn kernels
• Oil for popping corn
• ¼ cup (½ stick) unsalted butter, melted
• ¼ cup truffle oil
• 1 cup freshly grated parmesan cheese
• Coarse salt

Pop popcorn in oil. Place popcorn in a large bowl; add butter and truffle oil and toss to coat. Add cheese and season with salt; toss to combine. Serve with KORBEL Brut.

Savory Cheddar-Garlic Cookies

• 10 ounces shredded cheddar cheese
• 2 sticks butter, at room temperature
• 2 cups flour
• 1½ cups crispy rice cereal
• ¼ teaspoon ground cayenne pepper
• ¼ teaspoon salt
• Garlic salt

Preheat oven to 375°F. Mix cheese, butter, flour and salt in workbowl of mixer. When combined, add cereal. Roll dough into a log. Chill to firm. Slice into rounds and score top of cookie by pressing with a fork. Bake for 15 minutes and sprinkle with garlic salt. Makes 80 cookies. Serve with KORBEL Brut Rosé.

Mini Prosciutto Baskets With Pear, Blue Cheese and Balsamic Reduction

• 3 ounces prosciutto, thinly sliced
• 2 ripe Bartlett pears, finely diced
• 1 teaspoon fresh lemon juice
• 2 ounces blue cheese
• 1 ounce balsamic reduction

Preheat oven to 375°F. Cut prosciutto into 24 2-inch squares. Place one square (overlapping any tears) in each cup of a mini cupcake tin. Bake until golden, about 15 minutes. Using a fork, immediately transfer to a paper towel to drain; cool completely.

In a small bowl, combine pear and lemon juice. Spoon mixture into each prosciutto basket just before serving. Sprinkle with blue cheese and drizzle with balsamic reduction. Serve with KORBEL Brut Made With Organic Grapes.

Smoked Salmon Dip

• 8 ounces cream cheese, at room temperature
• ½ cup sour cream
• 1 tablespoon fresh lemon juice
• 1 tablespoon minced fresh dill
• 1 teaspoon Dijon mustard
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ pound (4 ounces) smoked salmon, minced

Cream cheese in the workbowl of an electric mixer fitted with a paddle attachment until just smooth. Add sour cream, lemon juice, dill, mustard, salt and pepper, and mix. Add smoked salmon, and mix well. Chill and serve on crudités or crackers with KORBEL Blanc de Noirs.