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
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, Alberta
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
Pinot Grigio: Shrimp Scampi Spinach Salad
My husband and I really enjoy shrimp scampi and fresh spinach salad, so I put the two together. My oldest son loves it, too, and he's only three! —Jamie Porter, Garnett, Kansas
Sauvignon Blanc: Couscous Tabbouleh with Fresh Mint & Feta
Using couscous instead of bulgur for tabbouleh really speeds up the process of making this colorful salad. Other quick-cooking grains such as barley or quinoa work well too. —Elodie Rosinovsky, Brighton, Massachusetts
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've got an impressive dinner that comes together in a flash. —Thomas Faglon, Somerset, New Jersey
Moscato: Easy Strawberry Salsa
My salsa is sweet, colorful and has just a little bit of a bite from jalapeno peppers. I use fresh strawberries and my own home-grown vegetables, but you can also use produce available year round. It's delicious with tortilla chips or even as a garnish to grill chicken or pork. — Dianna Wara, Washington, Illinois
Moscato: Apricots with Herbed Goat Cheese
[Editor: reader called for peaches, I changed to apricots. Please make note of it in HN. pw] Because it is all my invention and my friends were blown away with its fresh taste
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
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
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
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
Chardonnay: Marinated Cheese
This special appetizer always makes it to our neighborhood parties and is the first to disappear at the buffet table. It's attractive, delicious—and easy! —Laurie Casper, Coraopolis, Pennsylvania
Chardonnay: Lemony Salmon Patties
Topped with a zippy white sauce, these little patties bake up golden brown in a muffin pan. They're impressive enough for company but easy enough that I can prepare them any time we like. —Lorice Britt, Severn, North Carolina
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
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
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
Champagne: Fruit and Cheese Board
Who says cheese and sausage get to have all the fun? Make this a party go-to with any fruits that are in season. —Taste of Home Test Kitchen
Pinot Noir: Risotto with Chicken and Mushrooms
Portobello mushrooms add an earthy flavor to this creamy classic, while shredded rotisserie chicken makes it a snap to prepare. You'll savor every bite. —Charlene Chambers, Ormond Beach, Florida
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
Zinfandel: Rustic Squash Tarts
Of all the delicious Thanksgiving side dishes you’ll have on your spread, this one will surprise guests the most. Flaky, rustic-looking pastry shells hold a sweet and spicy pecan layer under the perfectly roasted squash slices. —Ann Marie Moch, Kintyre, ND
Zinfandel: Chicken Liver Mousse
A rich, custardlike mousse is included on the paté plate with high success at La Boucherie. Liver loves bacon, so fry a few pieces and enjoy this highly palatable first course. —Matthew Lawrence, Vashon, Washington
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
Merlot: Roasted Vegetable and Chèvre Quiche
Roasting the veggies in this rich-yet-bright quiche intensifies their flavors. And the addition of fresh goat cheese lends a wonderful creamy tangyness. —Laura Davis, Chincoteague, Virginia
Cabernet Sauvignon: Cranberry-Glazed Lamb Skewers
Lamb marinated with savory cranberry sauce—I love making this for Christmas parties. Guests will appreciate that it's not your average appetizer. —Kim Yuille, Brooklyn, New York
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
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
Malbec: Barbecued Meatballs
This is always a hit with guests—and with me! I love it because it's simple and it can be assembled ahead of time. —Irma Schnuelle, Manitowoc, Wisconsin
Syrah: Warm Spiced Nuts
I like to set out bowls of these warm nuts when hosting holiday parties. Sometimes I stir in M&M's for a sweet and salty snack. —Jill Matson, Zimmerman, Minnesota
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
Port: Blood Orange & Goat Cheese Galette
I made this French galette for my mother-in-law's birthday, and it was a sensational hit. There is something about the gorgeous hue of the blood oranges that transforms this rustic pie into an elegant dessert. —Tia Laws, Enterprise, Oregon
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
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
Sherry: Brie-Leek Tartlets
“My family is picky, but everyone loves these little bites. I make dozens of them at a time because they're gone the second I turn my back.” —Colleen MacDonald, Port Moody, British Columbia
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Caroline Stanko