Perfect Wine Pairings: Appetizers That Complement Your Favorite Wine

It is a magical marriage when wine and food are perfectly paired. They bring out the best of each other. It’s not necessary to be an expert sommelier to make a match made in heaven.

Meagan Dobson shares her ideas on how to pair your favorite wine with recipes that will delight your palate!

The popularity of rose wines has risen in recent years, thanks to their gorgeous pink color, subtle hints of summer fruits, and light acidity. Dobson says that it’s important to complement the warmth of the weather, and what better way than with her family recipe for crab cakes.

In a small bowl combine the egg, mustard sauce, hot sauce and salt. Mix all ingredients until well combined.
In a separate mixing bowl, combine the crab meat, parsley, and breadcrumbs. Fold in the mayonnaise gently and shape into eight patties.
Over medium heat, in a large skillet, heat the olive oil until it sizzles when a droplet falls on it. Add the crabcakes, and cook them (in batches of 2 or 3), until they are golden brown. About 2 minutes on each side.
Optional: Serve with tartar sauce, and garnish with lemon slices.
Chardonnay is a favorite amongst many people. Its aromas of vanilla, pear, and citrus are divine. Dobson’s recipe of a crowd pleasing Northeast Quesadilla is the perfect way to create magic.

Heat the olive oil in a pan. Add the peppers, onion, salt and pepper. The peppers and onions should be softened.
Heat 1 tablespoon of vegetable oil in a fryingpan over medium heat. Add the chicken breast and seasonings. Cook the chicken breast until it is golden brown on the outside and cooked through. Transfer the chicken breast to a plate.
Add the remaining oil to a large skillet on medium heat. Add one soft flour tortilla. Top half with the chicken mixture and vegetable mixture. Add a healthy amount of both types of cheese. On top, sprinkle chives. Fold the tortilla in half and then cook. Once flip. The quesadilla is finished when the both sides are golden and the cheese has melted. Continue this process to create the remaining quesadillas.
Serve as whole or slices, and top with sourcream if desired.
Cabernet Sauvignon is an elegant red wine with flavors of blackberries, blackcurrants, dark cherries and oak. When wine and cheese are combined, there is a natural harmony. Dobson’s recipe for Wicked Cheese Board makes the perfect pairing for this full-bodied, rich red.