One good thing about the holidays is that if you listen to the right people you might hear some pretty funny things. Take Dave Barry’s quote about the holiday season for example: “In the old days it was not called the Holiday Season; the Christians called it ‘Christmas’ and went to church; the Jews called it ‘Hanukka’ and went to synagogue; the atheists went to parties and drank. People passing each other on the street would say ‘Merry Christmas!’ or ‘Happy Hanukka!’ or (to the atheists) ‘Look out for the wall!’”
Sooner or later however, you’ll have to stop wasting time listening to people saying funny things and actually start thinking about what you’re going to serve to all the friends and family who are going to stop by for a nibble and a drink. Whether the prospect of the upcoming holiday fills you with anticipation or horror (or perhaps a little of both), the fact is that it’s time to start doing some party planning.
Fortunately, a new book recently appeared that might be helpful. 750 Best Appetizers, From 
Dips & Salsas to Spreads & Shooters, by Judith Finlayson & Jordan Wagman, offers a wealth of ideas, many of them easy to whip up ahead of time. I’m going to add Roasted Fennel Dip and Tahini-Spiked Beet Spread to my permanent repertoire of party appetizers, and Walnut-Dusted Cheese Balls is another spectacularly wine-friendly little treat.
Walnut-Dusted Cheese Balls
4 oz mascarpone cheese
4 oz Gorgonzola cheese
1 tablespoon minced red onion
1clove garlic, chopped
½ cup finely chopped walnuts
1. In a food processor fitted with metal blade, process mascarpone, Gorgonzola, onion and garlic until smoothly blended. Transfer to a cutting board and shape into 4 balls, each about 1 ½ inches in diameter.
2. Spread walnuts on a work surface. Roll balls until well covered. Chill for at least 3 hours or up to 2 days, until nicely firm. Spread on plain crackers
My first choice of what to pour to accompany the cheese balls, or for that matter to strike the right note with just about any savory hors d’oeuvre during the holiday season, is sparkling wine. You can fill the flutes with fizz from virtually every wine-producing country in the world, for whatever price your wallet can handle. Here are some ideas to get you started, ranging from Argentina to Spain, and from $10 to $230:
Argentina: Bianchi Extra Brut ($30).
Australia: Paringa Sparkling Shiraz ($13).
California: Gloria Ferrer “Royal Cuvée” Brut 2004 ($32); J Brut Rosé ($28); Hacienda Brut ($13); Douglas Hill Brut ($10).
France: Louis Roederer Champagne “Cristal” 2004 ($230); Gustave Lorenz Crémant d’Alsace ($25); Pierre Chainier Cremant de Loire “Rosé Séduction” Brut $13); Lucien Albrecht Crémant d’Alsace ($20); Paul Rémy Brut ($11).
Italy: Casa Nova Prosecco di Treviso ($18); Valdo Nerello Mascalese Brut Rosé ($14).
Spain: Paul Chenau “Lady of Spain” Cava ($13); Segura Viudas Brut Reserva ($10).
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