Here are three under-$15 white wines that I’ve liked recently. Stock up now for warm weather ahead!

Matua 2008 Sauvignon Blanc Marlborough ($13). Crisp and refreshing, with racy citrus and nectarine aromas and flavors that pick up light herbaceous notes on the finish. Ready to drink now. Locate this wine online or in your area.

Solaire by Robert Mondavi 2007 Chardonnay Santa Lucia Highlands ($15). Fans of rich, creamy Chardonnay will love this affordable example. And there’s also some pretty fruit — tropical citrus, melon — to balance things out. Ready to drink now. Locate this wine online or in your area.

Festival 34 2007 Chardonnay Central Coast ($13). Fresh and juicy, with Golden Delicious apple, crisp pear and citrus fruit, with moderate touches of cream and caramel on the finish. Nice for the price! Ready to drink now. Locate this wine online or in your area.

And I pulled this recipe out of my past — it’s one I used to do all the time, and I don’t remember now why I stopped making it. It’s easy and delicious! And it’s versatile, too – I’ve made it with whatever fresh herbs I happen to have on hand.

Recipe: Hors d’oeuvres & Nibbles: Chevre and Herbed Balsamic Honey Crostini
This simple, delectable appetizer will soon become a permanent part of your kitchen repertoire. Adapted from “The Wine Sense Diet.” Serves 4 to 6.

6-8 ounces young, fresh chèvre
½ cup honey
⅓ cup water
a few sprigs of one of your favorite herbs, such as sage, basil, rosemary, thyme, lavender or mint
3½ tablespoons balsamic vinegar
12 smallish slices crusty bread, toasted

Combine honey and water in a small saucepan. Bring to a boil. Add herbs and reduce heat to a simmer. Let cook for about 10 minutes, until total liquid is reduced to about ½ cup. Remove and discard herbs. Stir in balsamic vinegar and cool.

Spread goat cheese thickly on toast. Drizzle with honey syrup and serve.

Wine Pairing: These rich, creamy crostini are quite versatile with wine, pairing nicely with sparkling, white and even red wine.