If you’re looking for an upscale hors d’oeuvre for the holidays, try this pairing. The wine is lovely and available for online ordering directly from the winery (you might also be able to find it locally, but only 400 cases were produced, so good luck!). And the dish is quick and delicious — my only caution is that these clams disappear rather quickly. So unless you have the budget for lots of caviar, you might want to save this one for smaller gatherings.

Recipe: Hors d’oeuvre: Steamed Clams with Lemon & Caviar Cream
1 dozen clams
½ cup dry white wine
1 tablespoon minced shallots
½ teaspoon minced fresh thyme
½ teaspoon minced fresh chives
4 teaspoons heavy cream
½ teaspoon fresh lemon juice
Salt and freshly ground black pepper to taste
1 ounce top quality caviar
Lemon zest strips for garnish

Place the clams (cleaned and scrubbed), wine, shallots, thyme and a dash of black pepper in a large saucepan. Cover and cook over high heat until the clams open, 5 to 7 minutes. Transfer the clams to a bowl. Strain one teaspoon of the cooking liquid and reserve. Remove the empty side of the shell from each clam and reserve.

In a small bowl, stir together the cream, lemon juice, chives, and reserved cooking liquid. Gently fold in the caviar. Season with salt and pepper to taste. Spoon sauce over each clam and garnish with a small piece of lemon zest.

Alexana 2007 Pinot Gris Dundee Hills Revana Vineyard ($32). Silky and fresh, this unoaked Pinot Gris from a relatively new venture between Napa’s Revana Vineyards and Oregon’s Penner-Ash Wine Cellars offers aromatic floral, apricot and melon notes that glide through the focused finish, picking up bright citrusy acidity along the way. Ready to drink now. Locate this wine online or in your area.