Pairing food with drinks can be a lot of fun for your next party or date night in, and there are a lot of amazing snacks to serve with wine!So suds up those wine glasses and snack trays!Then, uncork it and serve a tasty spread with some of the best snacks to serve with wine. 1. ChocolateChocolate is one of the sweetest snacks to serve with wine!Plain dark chocolate is amazing with either white or red wine, and richer truffle varieties are great with drier wines.If you're really in for a sweet pairing, match a chilled Moscato wine with your favorite chocolate treat.Cookies, candy or even brownies are divine!Edamame roasted in a spiced soy sauce mixture makes a fantastic snack and is also incredibly easy to make. From crispy kale chips to spicy chicken wings, here are tasty snack recipes.Salami CapresePepperoni CapreseAppetizer PepperoniProsciutto AppetizerTurkey PepperoniPepperoni BitesBruschettaSalami MozarellaProsciutto CapreseForwardPepperoni Caprese Bites with Basil Vinaigrette ~ This incredibly easy appetizer is a true winner for any party or simply nibbling on a Friday night.

The combination was delicious,,BBQ Chicken: Spicy Zinfandel or an off-dry Riesling will complement all the flavors in the sauce.fine wine gift vouchers Grilled Chicken: A crisp Pinot Grigio or Sauvignon Blanc is the way to go.best french wine to buy in france Grilled Steaks: Cabernet is a classic match. wine with turkey roastA full-bodied red blend is a great choice too.best red wine with red meat Portabella Mushroom Burgers: Juicy Syrah will show off this veggie favorite.buy blood into wine Grilled Salmon or Tuna: Pair these rich fish with a Pinot Noir.best wine bars for groups nyc

BBQ Pork Ribs: Rich Syrah or fruity Zinfandel will stand up to the meaty goodness. Bacon Cheese Burgers: Zinfandel or a rich Merlot will make this favorite a standout. Grilled Lobsters: Buttery Chardonnay adds to the lusciousness.There are many fish in the sea, lakes and rivers. See perfect wine and fish pairings in this handy chart. Wine With Mexican Food: It's fun to start the meal with chips and salsa and Champagne or Sparkling Wine. Our go-to red for pairing with Mexican food is Pinot Noir or a lighter red blend. If you prefer a heavier red, or are enjoying a beef dish, try a Tempranillo. Verde sauces and chicken or fish dishes work well with Sauvignon Blanc or a bone-dry Rosé If the meal is very spicy, go with a sweeter wine like a Riesling, Gewürztraminer or Rosé. Peanuts, Pretzels & regular Potato Chips:A crisp, light white wine like an un-oaked Chardonnay, Sauvignon Blanc or Pinot Grigio will match up well to the salt. BBQ Potato Chips:A red Zinfandel makes a lively combination!

Tortilla chips with salsa:Skip the beer or margarita and instead reach for a tart Reisling, Pinot Grigio or Sauvignon Blanc! Red grapes:A delicious twist with Viognier. Popcorn:Enjoy a bowlful with a lightly oaked Chardonnay or Champagne. French Fries:Nearly anything goes! The subtle flavor of the potato does well with Merlot and Pinot Noir, and the salt and oil match nicely to light and crisp white wines like Pinot Grigio. Apples and Cheese:Easy to find a favorite if you remember this: hard, flavorful cheeses need a darker, heavier wine like a Cabernet Sauvignon and lighter cheeses need a nice light white like Pinot Grigio, Riesling. Apples like a Fuji or Delicious are well, just delicious! Hummus:A healthy snack deserving of a light red, like Pinot or Sangiovese. Twinkies:Sweet foods need sweet wines, try a German Reisling or Muscat. Ice cream:Try a late-harvest wine, or fruit infused dessert wine... pour right over the top! Cookies:Chocolate Chip cookies need a Syrah or Cabernet Sauvignon, Oatmeal and Raisin cookies are yummy with either a Pinot Noir or Viognier.

Gingersnaps are great fun with a peppery Zinfandel. Carrots and Celery with Ranch dip:Enjoy the crunch and tang alongside a glass of Sauvignon Blanc or Chardonnay. Beef Hamburgers:Try any of these: Syrah, Cabernet, Zinfandel or Cabernet Franc. The juices from a burger will cut through the tannins of a bigger red wine. Pepperoni Pizza:Tangy pizza sauce and spicy Pepperoni go great with Zinfandel. The finer, the better! Dark chocolate:Buy the most luxurious dark chocolate that you can find, and pair it with a Cabernet Sauvignon, Merlot, Syrah or Malbec. So reach for a glass of wine with your favorite snack and reap the rewards of wine's health benefits, plus create a taste sensation.When I say Super Bowl, you think—what? Buffalo wings and pizza, nachos and chili, chips and dips like guacamole. Oh, and maybe football. The snacks served on game day are bold and vibrant, just like the team colors, and the flavors are salty, spicy, and meaty, with a creamy, cheesy layer to smooth them all out.

Super Bowl food is comfort food on steroids. Now when I say Super Bowl beverage, you probably think: beer. Beer's a natural match, playing against the meat of the chili, the salty heat of the wings, the crunch of chips and dip. But what's a wine lover to do? The very qualities that make Super Bowl snacks a natural with beer make them tricky to pair with wine. Spicy food seems hotter when served with tannic red wines. Delicate whites wimp out in the face of flavorful, hearty titans like chili and nachos. And some wines just seem wrong for the occasion. But ironically, fruity, slightly sweet, and fizzy wines are terrific mates for nearly all the food on your Super Bowl spread. So are youthful, juicy reds and crisp, fruit-driven whites. And since the food's easy-going, the wines should be, too, at prices that won't bust the budget if you're hosting a crowd. Below are some favorite Super Bowl snacks along with wines guaranteed make them taste even better. Let's tackle (sorry) the hardest pairing first.

These oven-fried buffalo wings are delectable—not too rich, with a crisp skin and a nice kick of heat. But they're seriously tricky to match with wine. The hot sauce is vinegary, the skin is salty, the meat is savory, and when you serve them with blue cheese dressing, you get pungent and creamy flavors too. On one hand that dairy tames the heat, making the dish more wine-friendly. On the other hand—Wow! There's a lot going on here. I recently tried a range of wines with this recipe and the best pairings, hands down, were fruity, off-dry whites. My favorite was a breezy $12 bottle from Southern France, a blend of Grenache Blanc, Chardonnay, and Marsanne, with flavors of tropical fruits and melon. Its acidity was a match for the vinegary sauce, while the mild sweetness tamed the wings' sharp heat. By the same token, white port (I like Fonseca Sirocco), mixed with a splash of tonic and twist of lime was also a terrific pairing. Sweet Riesling and off-dry sparkling wines work beautifully, too, along with un-oaked white blends from California.

Those who prefer red wine should look for fruitier styles with modest alcohol and low tannins. Zinfandel is a natural, if you can find one under 14% alcohol. Some reds can be chilled down to feel more cooling, too: fruity, supple wines like Beaujolais, Grenache (called Garnacha in Spain), and Austrian Zweigelt take a chill and still taste great. This robust chili recipe incorporates lots of meaty, smoky flavors and calls for a structured red. If you like your chili only moderately spicy, reach for Monastrell. This robust red wine from southern Spain has an inherent smokiness that provides a bridge to the dish, plus ample tannins to take the meat head-on. Malbec and Petite Sirah play by the same rules. If you like your chili souped-up with extra spice, go for a smoother, fruitier red with good acidity. You might be surprised, but sweeter white wines also work well with spicy chili. Vegetarian chili is more, well, vegetal—more herbaceous because of its beans and aromatic vegetables.

But the adobo in this recipe gives the body of the chili a smoky edge, and the heat makes it a good match with fruit-driven, non-tannic reds like Zinfandel. If you want to pick up the green notes of the chili peppers, reach for a Cabernet Franc from the Loire.Make this foolproof pan pizza (or order delivery) and start with Italian reds, including Barbera, Chianti Classico (Sangiovese), Nero d'Avola, Dolcetto, Nebbiolo, and Primitivo. You can fine-tune your selections according to the pizza's toppings. Pepperoni and sausage need a hefty red like Aglianico or Monastrell. Onions, peppers, and olives like peppery Grenache and Zweigelt. Reach for an off-dry Riesling, which has tropical notes that complement the fruit and sweet ham, but enough acidity to tackle the tomato sauce. Nachos made with corn-based chips need a gutsy, grassy white wine like Sauvignon Blanc. Adding melted Cheddar or Jack cheeses lets them harmonize with easy-going reds, and sparkling wines are terrific with crispy fried foods (including chips).

Definitely reach for a white here, especially one that's grassy or herbal, like Grüner Veltliner or Sauvignon Blanc. Don't even try to go red. Dry rosé's crispness and red fruit flavors make it my favorite pairing with fresh tomatoes. Herbaceous whites, meanwhile, mingle well with cilantro and lime. If the salsa's jalapeño-heavy, try off-dry Riesling or sparkling wines—red Lambrusco is a natural. This French Onion Dip is sweet, savory, salty, and tangy—all at once! You'll want a round, nutty white to meet the onion's sweetness. Dryer styles of sherry, most orange wines, and some white Rioja, in particular those from Lopez de Heredia, have nutty, oxidative notes. Pinot Gris has an inherent spiciness and full body that'll also pair beautifully. Artichoke can play tricks on your tongue, making a wine seem sweeter than it is. That actually helps this Spinach and Artichoke Dip pair with a wider range of wines, since pungent garlic can be a tricky match. Try Sauvignon Blanc, which has an herbal side and great acidity.