This upscale version of a classic recipe will become a new brunch favorite. Pair with The Cutrer.

At cheese tastings in Paris, you’ll often find artisanal butters amidst the spread because butter’s creaminess can enhance the plushness and/or sharpness of certain cheeses. The same goes with wines like Chardonnay, whose aromas and flavors can range from merely hinting at cream and butter to downright dripping with it. Whether you’re choosing an unoaked, moderately-oaked or full-on-oak Chard, there’s a wine style for every style of cheese.

Unoaked-Oaked Chardonnay

If you haven’t been paying attention to Chardonnay for a while because it’s “too oaky,” you’ll be happy to learn that producers have heard you and are now creating many Chards with only minimal-oak (barrel) contact, or none at all, using terms like “unoaked” or “virgin” on the label. Chablis, from France’s Burgundy region, is the standard bearer of unoaked Chards. Sonoma-Cutrer’s Russian River Ranches Chardonnay is an example of restrained oak, allowing assertive acidity to balance minimal creaminess. Best cheeses to pair with these fruity, crisp, minerally Chards tend to be young, semi-soft cheeses, like Gouda, Asiago, Fontina, Jack and, why not, Ossau-Iraty (a nutty goat cheese from Spain).

Moderately-Oaked Chardonnay

Moderately-oaked Chards dance the fine line between elegance and richness; their creamy roundness is balanced with bright, mouthwatering acidity, and highlighted with aromas and flavors of apple, pear and lemon zest. Sonoma-Cutrer’s Sonoma Coast Chardonnay is a fine example of this style, fusing aromas of Golden Delicious apple, Bosc pear and white peach with toasted nuts, oak spice, and a hint of butter. A cheese-pairing strategy with these medium-bodied wines is to offer contrast, by way of decadent, creamy triple-crèmes, like Camembert, Brie and Explorateur. A hint of pungency is an attractive nuance to pair with these wines, too.

Full-On-Oak Chardonnay

When it comes to choosing Chardonnays that are fermented and aged in oak barrels that offer balance and elegance, you get what you pay for. While everyone loves an everyday $10 Chard, they can’t hold a candle to a great Grand Cru white Burgundy, or a Burgundian-style Chardonnay from the New World. Sonoma-Cutrer’s Les Pierres Chardonnay possesses the best of both worlds, with classic stony minerality, caramelized oak, and toasted spice aromas and flavors that integrate beautifully with refreshing, citrus flavors. Cheeses that pair well with these powerful, elegant wines tend to be the most powerful, pungent cheeses, specifically the “blues,” like Roquefort, Gorgonzola and Stilton, whose profound creaminess, unctuousness and distinct, pronounced flavors pay the perfect complement to these Chards.

Are you scrambling to find a few last-minute gifts? Whether you’re shopping for a seasoned oenophile or someone who’s just discovering wine, we’ve got some ideas to help you cross off those last few names on your list.

A gift of wine is always appreciated, even more so when it’s accompanied by thoughtful wine accessories. Glassware is a nice addition, especially for a friend who may be new to wine. Bonus points for matching the type of glass with the wine you’re gifting.

If you’re giving a bottle of Chardonnay, include glasses with a wide, shallow bowl, which will allow the wine’s complex aromas to open up. For a nice bottle of Pinot Noir, look for a wide bowl and tapered top, which regulates the wine’s acidity, alcohol and sweetness.

Whether you opt for stemless glasses or fine crystal goblets, enjoying wine in the appropriate glassware will enhance the experience.

Is there someone on your list who does a lot of entertaining? Give a serving gift that will be thoroughly enjoyed this holiday season. A wine decanter is a nice companion to a gift of red wine. Available in everything from crystal to hand-blown glass, elegant decanters do double duty, offering a lovely presentation while aerating the wine.

For those who prefer white, make a statement by presenting a bottle in a classy wine chiller. From iceless varieties to marble coolers and statement-making wine buckets, you can find a style to suit any preference and price range.

Looking for something a little more whimsical? Help your favorite wine enthusiast turn their favorite empty bottles into flickering tabletop centerpieces. Options include everything from simple ceramic wicks that you place in the top of empty wine bottles to complete oil lamp kits with elegant glass hoods to surround the flame.

Select a bottle of wine from your favorite vintner then personalize your gift with the perfect accessories for anyone on your list. Now all that’s left to do is sit back, uncork a bottle for yourself and toast your gifting triumphs.

Sonoma Cutrer has had a long association and friendship with winemakers and coopers from the Burgundy region of France. Burgundy is the home of both Chardonnay and Pinot Noir. This year’s menu honors that friendship with 3 recipes that reflect the flavors of that amazing part of the world.

Celery Root Salad

This is a recipe based on the classic French celeriac remoulade which is available almost universally in charcuteries and delis in that country. It’s delicious and can easily be made a main course with the addition of some smoked salmon, cooked shrimp or paper thin sliced parma ham. Salad can be made ahead and stored refrigerated for up to 3 days.

Yields approximately six cups; Serving 6-8

• 1 medium celery root (2 pounds), peeled and sliced
• 3/4 cup mayonnaise
• 1/3 cup buttermilk
• 3 tablespoons whole grain mustard
• 1-1/2 tablespoons smooth Dijon mustard
• 2 tablespoons fresh lemon juice
• 2 teaspoons sherry or brown rice vinegar
• Salt and freshly ground pepper

Garnish: Savory young greens such as arugula, cress and/or mustard, sieved hard boiled egg and chopped chives.

Finely julienne the celery root by hand or with a mandoline or similar cutter and set aside in a bowl. In a separate bowl mix together the mayonnaise, buttermilk, mustards, lemon juice and vinegar until smooth. Stir in celery root to evenly coat and season to taste with salt and pepper.

To serve: Place greens attractively on chilled plates. Mound salad on top and sprinkle sieved hard boiled egg and chives over top.

Duck Braised with Prunes

This simple French inspired rustic braise is served with sautéed apples. Pick an apple that doesn’t turn mushy, but holds its shape when cooked; Cortland, Jonagold, Northern Spy, Winesap, and Golden Delicious all fit the bill nicely.

Serves 4

• 4 large duck leg/thighs, about 12 ounces each
• 4 tablespoons olive oil
• 1-1/2 cups sliced onion
• 2 tablespoons chopped garlic
• 1/2 cup each chopped carrot and celery
• 1 teaspoon whole black peppercorns
• 2 large bay leaves
• 4 crushed juniper berries
• 2 cups hearty red wine
• 4 cups rich duck or chicken stock
• 1 cup pitted prunes, sliced in half
• 2 peeled and sliced green apples
• 3 tablespoons butter
• Salt and freshly ground black pepper

Trim excess fat from duck legs. In a saucepan heat 2 tablespoons of oil and add onions, garlic, carrot and celery and sauté until lightly browned. Add the peppercorns, bay, juniper berries and wine and simmer for 10 minutes partially covered. Cool completely and then add duck legs and marinate in the refrigerator for at least 4 hours and up to 12.

Remove legs from the marinade and pat dry, reserving the marinade. Sauté duck legs in remaining 2 tablespoons of oil until golden brown on all sides. Place duck in a skillet big enough to snugly fit the legs in one layer. Heat reserved marinade and stock with vegetables and the prunes to a simmer. Pour over duck and simmer gently covered for 1-1/2 hours or until the duck is tender. Remove duck and keep warm.

Strain the cooking liquid, pressing down on the solids. Remove as much fat as you can. Place in a saucepan and reduce over high heat to a nice sauce consistency. Season to your taste with salt and pepper.

Sauté the apple slices in butter quickly until lightly browned. Place apples on warm plates, top with the duck and ladle the prune sauce over.

Classic Crème Brûlée

Crème brûlée can be flavored endlessly, but this simple classic version is the best I think.

Serves 6

• 2 cups heavy cream
• 1 3-inch vanilla bean split lengthwise or 2 teaspoons vanilla extract
• 6 large egg yolks
• 1/2 cup sugar
• 2 teaspoons Grand Marnier or other brandy, optional
• 6 tablespoons sugar for the topping

Pour the cream into a medium saucepan, scrape the seeds from the vanilla bean into the cream, and add the vanilla pod. Bring just to the simmer over moderate heat. Remove from the heat and let cool to room temperature. Remove the vanilla pod and scrape any remaining seeds into the cream. If using extract instead, add it now.

Preheat the oven to 325 degrees. In a medium bowl, whisk the egg yolks until pale in color. Whisk in the 1/2 cup granulated sugar until dissolved. Gradually whisk in the cream. Stir in the Grand Marnier if using.

Place six 6-ounce ovenproof ramekins in a baking pan. Divide the custard mixture among the dishes. Pour hot water into the pan to come halfway up the sides of the dishes.

Bake in the oven for 35 to 40 minutes, or until the center of each custard still jiggles slightly. Remove from the oven and lift the dishes from the hot water. Let cool, then cover each and refrigerate for at least 2 hours or up to 2 days.

When ready to serve, place the dishes on a baking sheet. Evenly sprinkle 1 tablespoon brown or granulated sugar over each ramekin. Using a hand-held blowtorch, caramelize the sugar by holding the torch about 4 inches from the surface of each custard and moving the torch to brown and caramelize the sugar evenly. Alternately preheat the broiler and place the pan about 4 inches from the heat source; watching carefully, broil until the sugar turns golden brown, 1 to 2 minutes.

Halloween is the unofficial kickoff to a season packed with endless sweets. Caramel apples and pumpkin cheesecakes give way to pecan pies and spice cakes, only to be topped by holiday cookies and all manner of chocolate confections.

Choosing a wine to go with dessert can be tricky. Overly sweet flavors can easily overshadow the wine, while a bold wine may overwhelm a more mellow dessert. We’ve got some perfectly balanced suggestions to get you through the dessert season, plus a few tempting recipes that just might find their way onto your fall table.

Wary of finishing off a festive dinner with yet another pie? Try this lovely pumpkin cake instead. Play up the seasonal flavors by icing it with orange frosting, and serve with a glass of Sonoma Coast Chardonnay. The wine’s toasted nut and spice accents play up the recipe’s cinnamon and nuts, while the hints of vanilla and butter are natural companions for any cake.

And while you’re branching out from pastry, why not swap out the ubiquitous apple pie for an apple batter cake? Packed with tart green apples, this simple cake embraces fall with freshly grated nutmeg and rum-soaked golden raisins.

Serve a slice with a glass of Late Harvest Chardonnay, Sonoma-Cutrer’s first offering in the limited-run Winemaker’s Reserve series. This sweet, balanced wine features fruit accents, floral notes and a bit of brown sugar. It also makes a fine pair for fruit tarts and crème brûlée.

Looking for a sweet finger food to pass around your party? Wow your guests with dried cherries in a pinot noir reduction spread on a heavenly bed of triple cream cheese and topped with a delicate sliver of crystallized ginger. Prepare the recipe with Sonoma-Cutrer’s Vine Hill Pinot Noir, then fill up your guests’ glasses with the same. With accents of black cherry and blackberry, this elegant, rich pinot is the perfect pairing.

When in doubt, reach for a bottle of The Cutrer. The list of flavor notes found in this rich and creamy Chardonnay reads like a dessert menu, with hints of baked apple, crème brûlée, butterscotch, caramel and even warm pie crust.

And remember, while it’s generally best to choose a wine that’s a bit sweeter than the dessert, you’ll ultimately want to find a balance between sweet and savory.

Savory bite-sized appetizers perfect for tailgating at the game or on the couch. Pair with Les Pierres Chardonnay.