Upon visiting a winery, you\u2019ve no doubt had the \u201cwhat if\u201d pang\u2014that delicious daydream of a new life on your own wine estate.\u00a0\r\nAnd who can blame you: It\u2019s the romance of the vine rows; a farm life that\u2019s rooted in sophistication; and an existence centered around creating an elixir whose sole purpose is to add joy and color to people\u2019s lives. And while you may never be able to trade in your commuter car for a pickup, you can create that same world with your holiday meal.\r\nHere are three simple rules to throwing your own winery-inspired fete, an eclectic wine list and a few recipes to get you started.\r\nHelp make wine the centerpiece of your Christmas dinner party by creating a winery-style feast\u2014one that captures the comforts, ease and simple charm of that enviable world among the vineyards. Here\u2019s how to bring that good life home for the holidays.\r\n\r\nStep 1:\u00a0Fall In Love Again\r\nTo create your motif, begin with the winery that wooed you. Was it in the hills of Piedmont, sea-breezy Salt Fork or dusty, dry Carneros? Wherever it was, flip through your photos, or just call up those precious images you\u2019ll never forget, and dial in on a few basic style indicators.\u00a0\r\nWe decided to base ours on a mash-up of small family-run wineries in Napa and Sonoma and the Prosecco houses of Valdobbiadene. There\u2019s a rustic-but-sophisticated foundation in the distressed, recycled table, but an urban sensibility in the mix of chairs and touches of easy, pretentious-free opulence in the sparkling centerpieces, flatware and glassware. We also stuck with metallic and soft blue hues, giving tasteful nods to Christmas and Hanukkah.\u00a0\r\n\r\nStep 2:\u00a0Go By The Book\r\nIf you have a favorite, oft-requested dish your guests and family expect, do your duty. But don\u2019t fall into the trap of dinner party reruns. The big holiday hoorah is the perfect time to pick through the crop of new cookbooks that are hitting the shelves in time for gift-giving.\u00a0\r\nYou know your theme, see what jumps out at you. Recipe curating is like building your guest list: Don\u2019t play matchmaker; instead pick unique dishes that will play well together and perhaps even push the envelope.\u00a0\r\nWe developed our menu (recipes to follow) from four books. Two are\u00a0 Italian based\u2014Gennaro Contaldo\u2019s Family Italian and Domenica Marchetti\u2019s The Glorious Vegetables of Italy. Two are modern American\u2014Own Your Kitchen: Recipes to Inspire & Empower by Anne Burrell and Michael Symon\u2019s 5 in 5. These latter two are packed with easy, gourmet comfort foods akin to the menus found in the cute restaurants of found in Healdsburg and\r\nSt. Helena.\r\n\r\nStep 3: Give Your Wine A Story\r\nIf you can\u2019t score the bottles from the wineries that won your heart, hit the regions hard, and as you pour out, recount how you first came to love the area. It not only adds dimension to each sip, it provides the narrative for your entire dinner party.\u00a0\r\nAt our table, we\u2019re recounting our tales and travels saying saluti by popping bottles of Italian Prosecco. Some brands to keep an eye out for include Caposaldo, Lunetta and Mionetto. With dinner, we\u2019re heading to California for voluptuous Chardonnays from Kistler, Mark Aubert or Three Sticks, along with big but elegantly structured Cabernet Sauvignon from Corison, Knights Bridge or Monticello.\r\n\r\nThe Recipes\r\nRisotto with Zucchini, Peas\u00a0\r\nPour 5 cups of vegetable stock in a saucepan and bring to a boil, then reduce the heat to a simmer. In another saucepan, heat 4 tablespoons of olive oil and sweat 1 small, finely chopped onion until softened. Stir in 1\u00be cups Arborio rice, coating each grain with the oil. Add \u00bd cup dry white wine, stirring the rice until the wine evaporates. Stir in 1 cubed zucchini, 8 finely chopped asparagus stems and 3\u00bd ounces fresh or frozen peas. Add 2 ladles of hot stock into the mixture, stirring until absorbed. Continue ladling stock, cooking and stirring for about 20 minutes until the rice\u2019s exterior is soft but interior is al dente. Remove risotto from heat and stir in 2 tablespoons butter and 1\u00bd ounces of grated Parmesan cheese. Allow to rest 1 minute.\u00a0\r\n\r\nGorgonzola Polenta\r\nIn a medium saucepan bring 4 cups of water and a pinch of salt to a boil. Add 7 ounces of quick-cook polenta, stirring constantly. Cook the polenta according to the package instructions, about 5 minutes. Reduce the heat and when lumps form, whisk the polenta until they dissolve. Add 4 tablespoons butter, 2\u00be ounces grated Parmesan and 3\u00bd ounces cubed Fontina cheese and mix until well combined. Place the polenta on four plates, topping each serving with 2 ounces of sliced Gorgonzola. Serve immediately. Serves 6\u20138.\u00a0\r\n\r\n\r\n\r\n\r\nCrostini With Taleggio\u00a0\r\nHeat 2 tablespoons each of unsalted butter and olive oil in a large, deep skillet over medium heat. When the butter is melted and begins to sizzle, add 2 pounds of thinly sliced onions and stir to coat them with the butter and oil. Sprinkle in a teaspoon of thyme and \u00bd teaspoon of salt, reduce the heat to medium-low and cover. Let the onions cook for 15\u201320 minutes. Reduce the heat to low, uncover and continue to cook, stirring from time to time, for about 1 hour, or until the onions are soft and silky and deep gold in color. Next, stir in 2 tablespoons of dry Marsala. Cook for 1 or 2 minutes, until the wine has been absorbed. Remove from heat. Spread \u00bd pound of Taleggio cheese and a spoonful of onions on thin slices of baguette. Arrange the slices on a baking sheet and broil for 1\u20132 minutes, or until bubbly and browned. Serves 6\u20138.\r\n\r\nMussels in White Wine\r\nPreheat a grill or grill pan to medium-high heat. Lay out 4 large pieces of aluminum foil. In the center of each piece, put \u00bd pound of cleaned mussels, 1 cup of cherry tomatoes, 2 tablespoons parsley, a minced clove of garlic, and 2 tablespoons olive oil. Season each pile with \u00bc tablespoon of red pepper flakes and a heavy pinch of salt and black pepper. Bring up all 4 corners of the foil\u00a0 and form a pouch. Before sealing, add \u00bd cup white wine to each packet. Tightly seal each one. Put the packets on the grill and close the lid (or cover, if using a grill pan). Cook until the mussels open, about 4 minutes. Remove from the grill, open and serve immediately.\u00a0Serves 6\u20138.\r\n\r\n\r\n\r\n\r\nShaved Cauliflower Salad\r\nIn a food processor, pur\u00e9e \u00bd cup white vinegar, \u00bc cup golden raisins, \u00bd cup capers and 1 garlic clove until smooth. While the machine is still running, drizzle in \u00bc cup olive oil. Taste and season the mixture with salt, being careful not to over salt. Shave 1 head cauliflower into \u00bc-inch-thick slices on a mandolin and toss in a large bowl with the pur\u00e9ed mixture and \u00bd cup of dditional golden raisins. Let the cauliflower sit for 2 hours, stirring occasionally. When ready to serve, toss in 1 small julienned red onion and 1 chiffonade bunch of Italian parsley. Salt and pepper to taste. Serve at room temperature.\u00a0Serves 6\u20138.\u00a0\r\n\r\n\r\n\r\n\r\nRack of Lamb With Tomatoes\u00a0\r\nPreheat the oven to 400\u02daF. Separate the white sections of 4 large scallion stalks, and save; thinly slice the green sections. Rub a 2\u00bc-pound rack of lamb with salt and pepper. Place about 3 ounces of prosciutto and green scallions between the bones. Place in a roasting pan and cover with 4 tablespoons of extra-virgin olive oil, rubbing it in well. Roast in the oven for 30\u201340 minutes, or until cooked to desired doneness. Meanwhile, heat 3 tablespoons of olive oil in a small pan and sweat the sliced white parts of the scallions. Add the leaves of two sprigs of thyme, 9 ounces of artichokes and 9 ounces of sun-blushed tomatoes and cook for 2 minutes. Ten minutes before the lamb is ready, add the vegetables to the roasting pan. Serves 6\u20138.\u00a0\r\n\r\n\r\n\r\n\r\nChristmas Lobster\r\nIn a large bowl, toss 1 pound of clean and deveined 16\u201320 count shrimp with 2 finely chopped garlic cloves, 2 tablespoons olive oil and a generous sprinkle of salt. Allow the shrimp to sit at room temperature for 30 minutes while you bring a large, well-salted pot of water to boil. Squeeze the juice of 1 lemon into the water and drop both halves into the pot. Plunge 4 1\u00bc\u2013\u00bd pound lobsters into the water, cover and cook for 4 minutes. Remove the lobsters and allow them to cool. Preheat a grill to medium, covering half the grill with aluminum foil. Place the shrimp in a single layer on the foil, grilling the shrimp on both sides until pink, 2\u20133 minutes per side. Remove shrimp to a large bowl. Using the other half of the grill, cook 4 shucked ears of corn until charred on all sides. Cut corn off the cob into the bowl with the shrimp. Toss 1 pint of halved cherry tomatoes and \u00bd red onion (thinly sliced) with the shrimp mixture, adding red wine vinegar, salt and olive oil to taste. Next, declaw the lobsters. Run a very sharp knife down the lobster carapace in half lengthwise, remove the tomalley and coral. Place the lobsters, cut-side down, on the grill alongside the claws, cooking them for 10 and 15 minutes, respectively. To plate, transfer 2 halves lobster, cut side up, to plates with 2 claws. Cut 1 bunch basil into a chiffonade, combine with the shrimp and spoon into each lobster cavity. Serves 6\u20138.\r\n\r\n\r\n\r\n\r\nMascarpone-Cherry Crepes\r\nIn a saucepan, combine 1 pound pitted and halved cherries with \u00be cup of sugar, the grated zest and juice of 1 lemon and \u00bd cup water. Bring to a boil then reduce to a simmer, cooking the mixture until it becomes a syrup. Remove from heat. To make the crepe filling, combine 2 cups mascarpone, \u00be cup of chocolate chips, \u00bd teaspoon cinnamon and \u00be cup of sugar in a medium bowl. Stir and reserve. Cook 12 traditional crepes, then\u00a0 place on\u00a0 parchment paper. Cover half of each crepe with a couple spoonfuls of\u00a0 the filling, then roll and seal. Spoon the warm cherry compote over each crepe\u00a0 then dust with powdered sugar.\u00a0 Serves 6\u20138.