Want to host a wine tasting but not sure what hors d'oeuvres to serve? We've got your back with this wine tasting party menu, complete with which wine to serve each recipe with.
The Wine Tasting Party Menu You Need for Perfect Pairings
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Rosé: Strawberry-Blue Cheese Steak Salad
At lunch one day, a friend told me about a steak salad she'd had at a party. It sounded so fantastic I had to try it for myself. My family would eat it nonstop if we could. Can't seem to get enough of that tangy dressing! —Alma Winberry, Great Falls, Montana
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Rosé: Round Cheese Bread
Warm buttered wedges of this gorgeous round bread are tasty with a pasta dinner or tossed salad. —Deborah Bitz, Medicine Hat, AlbertaIf you’re confused about which wine to serve with this dish, then look at our collection of the best wine and cheese pairings.
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Pinot Grigio: Garden-Fresh Seafood Cocktail
For something cool on a hot day, we mix shrimp and crabmeat with crunchy veggies straight from the garden. Look for adobo seasoning in your grocery’s international section. —Teri Rasey, Cadillac, Michigan
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Pinot Grigio: Shrimp Scampi Spinach Salad
My husband and I really enjoy both shrimp scampi and fresh spinach salad, so I put the two together. My oldest son loves it, too, and he's only 3! —Jamie Porter, Garnett, Kansas
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Sauvignon Blanc: Lemony Scallops with Angel Hair Pasta
This delicate dish tastes so bright with a touch of lemon and tender sauteed scallops. Serve with crusty whole grain bread, and you have an impressive dinner that comes together in a flash. —Thomas Faglon, Somerset, New Jersey
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Moscato: Easy Strawberry Salsa
My salsa is sweet and colorful, with just a little bite from jalapeno peppers. I love to use fresh strawberries and my own homegrown vegetables, but you can also use produce that is available year-round. It's delicious with tortilla chips or even as a topping for grilled chicken or pork. —Dianna Wara, Washington, Illinois
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Moscato: Apricots with Herbed Goat Cheese
After ending up with bunches of apricots one summer, I created this quick and simple dish. My friends were blown away with its fresh taste and uniqueness. —Wendy Weidner, Ham Lake, Minnesota
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Riesling: Sausage-Topped White Pizza
I love cooking, and I learned from Nana and Mom. Pizza is easily one of my favorite dishes to prepare. I switched up this recipe to make it my own. —Tracy Brown, River Edge, New Jersey
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Riesling: Steak & Blue Cheese Bruschetta with Onion & Roasted Tomato Jam
An appetizer bursting with flavor from bleu cheese, caramelized onion, jam and balsamic vinegar—tasty bites that vanish in a hurry. —Debbie Reid, Clearwater, Florida
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Gewürztraminer: Asian Shrimp Pancakes
I keep these crisp, colorful appetizer pancakes on the small side so my guests can easily pick them up with chopsticks and eat them in a few bites. I think the little shrimp-topped cakes are as good as any I've tasted in Asian restaurants. —Tonya Burkhard, Davis, Illinois
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Gewürztraminer: Spicy Chicken Lettuce Wraps
This is one of my go-to meals when I want a fun dinner. I love the spicy Asian flavors against the cool lettuce and the added crunch of peanuts and water chestnuts. —Brittany Allyn, Nashville, Tennessee
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Chardonnay: Marinated Cheese
This special appetizer always makes it to our neighborhood parties and is the first to disappear from the buffet table. It's attractive, delicious—and so easy! —Laurie Casper, Coraopolis, Pennsylvania
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Chardonnay: Salmon Mousse Canapes
It’s so easy to top crunchy cucumber slices with a smooth and creamy salmon filling. Guests rave about the fun presentation, contrasting textures and refreshing flavor. —Barb Templin, Norwood, Minnesota
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Prosecco: Smoked Pimiento Cheese Crostini
Pimiento cheese has long been a favorite in our family, so these bite-sized appetizers are a treat! I add Worcestershire sauce and hot sauce to give them a little kick. Caramelized onions create another layer of flavor. You can make the cheese and onions three to five days in advance; they store well. If you need to save time, you can use premade jalapeno pimiento cheese. —Caitlyn Bunch, Trenton, Georgia
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Prosecco: Shiitake-Chicken Sliders
My husband and I love Asian cuisine. One of our favorite things to order at a Thai restaurant is chicken satay skewers with spicy peanut sauce. These chicken sliders are a fun variation on the skewers. They're moist and flavorful with the addition of shiitake mushrooms, and topped with the spicy-sweet peanut sauce and tangy cucumber slices. —Julie Hession, Las Vegas, Nevada
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Champagne: Baked Oysters with Tasso Cream
I love nothing more than a cold beer and a shucked oyster, so when my partners and I opened Saw’s Juke Joint in Birmingham, Alabama, we wanted to add them to the menu. We love making them, we love serving them and our guests love eating them. —Taylor Hicks, Las Vegas, Nevada
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Champagne: Fruit and Cheese Board
Who says cheese and sausage get to have all the fun? Make this fruit charcuterie board a party go-to with any that are in season. —Taste of Home Test Kitchen
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Pinot Noir: Risotto with Chicken and Mushrooms
Creamy chicken risotto incorporates the warming flavors of chicken, portobello mushrooms, onion and Parmesan cheese for a wonderfully comforting meal. Starting with a precooked rotisserie chicken will save you time in the kitchen too.
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Pinot Noir: Coastal Carolina Muffin-Tin Frittatas
Incorporating the flavors of a low country South Carolina crab boil, these tasty frittatas are easy to make and fun to eat. If you have leftover cooked potatoes (roasted or boiled), try dicing them and substituting them for the refrigerated shredded potatoes in this recipe. —Shannon Kohn, Summerville, South Carolina
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Zinfandel: Rustic Squash Tarts
This recipe is hiding a big surprise. Flaky, rustic-looking pastry shells hold a sweet and spicy pecan layer under the squash slices. —Ann Marie Moch, Kintyre, ND
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Zinfandel: Bacon-Wrapped Tater Tots
Indulge in just one of these bacon-wrapped Tater Tots and you’ll taste why they’re a hit with kids of all ages. They’ll go fast, so you may want double the recipe! —Joni Hilton, Rocklin, California
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Merlot: Roasted Chicken and Brie Holly Mini Bites
I got the idea for these appetizers from my favorite sandwich at a local restaurant—a symphony of sweet fig, roasted apple, melted brie and tangy garlic mayonnaise. I re-created this delectable combination in a quick appetizer with bright red cranberries and green spinach to give it a holiday twist. These scrumptious bites only take about 20 minutes, but taste like you spent hours; you can also make them a few days in advance, then warm them in the microwave for 20-30 seconds before serving. They're the perfect party appetizer! —Terri Gilson, Calgary, Alberta
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Merlot: Roasted Vegetable and Chèvre Quiche
Roasting the veggies in this rich yet bright quiche intensifies their flavors. The addition of fresh goat cheese lends a wonderful creamy tanginess. —Laura Davis, Chincoteague, Virginia
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Cabernet Sauvignon: BBQ Chicken Bites
Chicken bites wrapped in bacon get a kick from Montreal seasoning and sweetness from barbecue sauce. We love the mix of textures. —Kathryn Dampier, Quail Valley, California
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Malbec: Mushroom and Smoked Gouda Puff
It's so very easy, but it looks and tastes gourmet. Dinner party guests will be impressed with this perfect starter course. Serve with a spicy mustard for dipping if desired. —Christina Singer, Bellefontaine, Ohio
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Malbec: Barbecued Meatballs
Grape jelly and chili sauce are the secrets that make these meatballs so fantastic. If I’m serving them at a party, I prepare the meatballs and sauce in advance and reheat them right before guests arrive. —Irma Schnuelle, Manitowoc, Wisconsin
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Syrah: Warm Spiced Nuts
I like to set out bowls of spiced nuts when hosting holiday parties. Sometimes I stir in M&M's to make it a sweet and salty snack. —Jill Matson, Zimmerman, Minnesota
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Syrah: Santorini Lamb Sliders
I love lamb burgers, so I created a crowd-friendly slider version. The tzatziki sauce is best made a day or two in advance to allow the flavors to mingle. —Cristina Certano, Colorado Springs, Colorado
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Port: Pomegranate Pistachio Crostini
Pomegranate seeds intrigued me, so I sliced French bread, smeared it with cream cheese and added seeds, pistachios and chocolate. —Elisabeth Larsen, Pleasant Grove, Utah
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Port: Chunky Blue Cheese Dip
Every time I make this quick blue cheese dip, someone asks for the recipe. It only requires a few items, so its a snap to put together. I often prepare the thick spread with Gorgonzola cheese and serve it with toasted pecans. —Sandy Schneider Naperville, Illinois
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Sherry: Marinated Almond-Stuffed Olives
Marinated stuffed olives go over so well with company that I try to keep a batch of them in the fridge at all times. —Larissa Delk, Columbia, Tennessee
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