Here’s an easy first course wine & cheese pairing that takes advantage of the winter pears still in the markets. If so inclined, you can up the amount of greens you include and make it a salad course. Chardonnay works well here — especially a New World version with tropical flavors that are balanced with a bit of much needed food-friendly acidity.

Brie with Sliced Pear, Pecans & Winter Greens
Toss a couple of handfuls of bitter greens (arugula, endive, chicory or a combination of all three) in a small amount of olive oil and strew over a serving platter. Place a well-ripened Brie on top of the greens. Top the Brie with thin slices of pear that have been tossed in a small amount of light vinaigrette, and then sprinkle toasted chopped pecans over it all. Serve with crusty sourdough bread.

Here’s a Chardonnay that I recently sampled that was a nice surprise — good value and tasty!

Geode 2006 Chardonnay Santa Barbara County ($16). Appealing butterscotch accent to smooth, aromatic tropical fruit flavors, with touches of citrus and toast on the finish. Easy drinking on the patio! Ready to drink now. Locate this wine online or in your area.