My weekly wine and cheese pairing was unusually focused this go-round — none of the lengthy contemplation I usually do while browsing the cheese selections, or wondering what accompaniments to include alongside.

Photo from californiafreshfruit.com

This week I knew exactly what I wanted, quickly inspired by the gorgeous mounds of Asian Pears that have hit my local markets. Asian Pears, also known as “apple pears,” offer the delicate flavors of pears and the crisp texture of apples. None of the mushy texture that can make enjoying pears a tricky affair. Asian Pears, of which there are a number of varieties, offer easy enjoyment without a lot of hit-and-miss.

Next came finding a nicely ripe Camembert. A cheesemonger once told me that the best French Camembert comes from Normandy, a tip that has always worked out nicely for me. This time, however, with no Normandy version available at that moment, I went with the Hudon Valley Camembert Square from Old Chatham Sheepherding Company. It’s a unique form of Camembert, using a combination of sheep’s and cow’s milks. Not terribly strong, but with just enough Camembert earthiness, it is creamy and buttery and delicious.

Now all that was needed was a freshly baked sourdough baguette and a crisp, mineral-driven Chardonnay. My original thinking was Chablis, but I ended up opening a Chardonnay from one of my favorite California producers. The Mayacamas 2003 Chardonnay Napa Valley is evolving nicely, gaining in complexity and offering more creamy texture than it did just a couple of years ago:

Mayacamas 2003 Chardonnay Napa Valley ($32). Still one of our all-time favorite California Chardonnay producers ever, this vintage offers tightly wound pear, lemon, mineral, hazelnut and spicy vanilla that linger elegantly on the complex, long finish. Tempting now and over the next seven or eight years. (Weekend Wine 10/06) Locate this wine online or in your area.