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You don't need to be a wine expert, leave that to us! At Hy-Vee, we have professional Sommeliers that have given their stamp of approval on these four no-fail wine and appetizer pairings.
For even more wine pairings, view our Wine Guide.
Cherry-Pecan Brie Bites + Beaujolais Red Wine
Cherry-Pecan Brie Bites: Top pita crackers with small wedges of Triple Créme Brie cheese. Spoon sour cherry spread over the top and sprinkle with toasted and coarsely chopped Hy-Vee pecans.
Beaujolais Red Wine: Lush, acidic Beaujolais with hints of cherry complement creamy and buttery Brie cheese.Sharp Cheddar and Pear Wedges + Chardonnay White Wine
Sharp Cheddar and Pear Wedges: Core an Anjou pear and cut into wedges. Top each wedge with a slice of aged Cheddar cheese. Sprinkle with fresh thyme leaves.
Chardonnay White Wine: Medium-bodied Chardonnay with well-balanced oak and fruit flavors pairs well with sharp, firm, Cheddar cheese and pears.Goat Cheese Tartlets + Rosé Wine
Goat Cheese Tartlets: Preheat oven to 350 degrees. Combine herb and garlic chevré and chopped roasted red pepper. Spoon mixture into thawed frozen phyllo shells. Bake for 10 minutes or until heated through. Garnish each with fresh oregano leaves, if desired.
Rosé Wine: Capture the richness of tangy goat cheese with crisp, dry rosé, which is bright and brings fresh acidity to the pairing.Gorgonzola and Honey Crostinis + Sweet Riesling White Wine
Gorgonzola and Honey Crostinis: Preheat oven to 350 degrees. Place small slices of Hy-Vee Bakery raisin walnut bread on a rimmed baking pan. Bake for 10 minutes, turning once. Cool. Top each with a thin slice of Gorgonzola and Hy-Vee dried apricot. Drizzle with Hy-Vee honey.
Sweet Riesling White Wine: The interplay between a Riesling and Gorgonzola is a salty-sweet and works well for a dessert course.
