The nuance of pairing wine with food has always interested me, however, I’m definitely no expert. If you’re a wine drinker, you probably, like me, have a favorite. A “go-to” whether it’s a Friday night dinner out, or Saturday afternoon cocktail hour with your friends. Some of us prefer whites, some lean towards a rich red, and still more prefer the bubbly.

But the intriguing part about learning how to pair a particular type of wine with certain dishes is that the wine brings out certain flavors in the food, while simultaneously the food brings out certain tastes in the wine.

Over the years, I’ve picked up few pointers and while I don’t necessarily stick to them religiously, I do find myself drawn to these combinations. Here we highlight some of my favorites, using our Napa Grapes ’n Vines Collection to show off these fabulous pairings.

Chicken Marsala and Merlot

While the Marsala wine in the dish has it’s own show, the understated fruit flavors in Merlot are the perfect accompaniment for this popular chicken recipe.

Grilled White Fish and Chardonnay

The smooth, buttery flavor of a good Chardonnay brings out the mild flavor and flaky texture of grilled fish. I prefer a lightly oaked Chardonnay.

Filet Mignon and Malbec

While there’s an argument to be made for Cabernet Sauvignon or Pinot Noir with steak, my go-to is usually a Malbec. The rich, full-bodied wine is a delightful flavor on your palette with that tender, juicy filet.

Crudité and Champagne

Whether it’s an appetizer leading up to dinner or just a lighter way to end your day, Champagne or Prosecco add a bubbly, fresh flavor to the cheeses, meats, fruits and nuts of a Crudité platter.

For a more detailed guide to pairing with food, I recommend this article from Purely Chef. Cheers!