Appetizer Wine Pairings - Pairing with Wine

The appetizer course sets the tone for the entire meal—and the wine you pour with it. Get this right, and your guests know they are in for something special. Here is how to start dinner like a pro.

The Aperitif Philosophy

Appetizers should whet the appetite, not fill you up. The same goes for their wine partners. You want something bright, refreshing, and lower in alcohol that prepares the palate for what is coming rather than overwhelming it.

Sparkling wine is the default choice for a reason—its bubbles stimulate the appetite and its acidity cleanses the palate. But plenty of still wines work beautifully depending on what you are serving.

Light Bites and Canapés

Tiny passed hors d’oeuvres—bruschetta, shrimp cocktail, crudités, cheese puffs—call for versatile wines that work across different flavors.

Best choices:

Champagne or quality Crémant
Dry Prosecco
Light Sauvignon Blanc
Dry rosé

When appetizers are varied, pick one wine that handles everything rather than trying to match each bite.

Charcuterie and Cheese Boards

A spread of cured meats, cheeses, olives, and nuts is the most wine-friendly appetizer imaginable. Almost any wine works, but some shine brighter.

Rosé’s versatility makes it ideal—it handles both meat and cheese while staying refreshing. Spanish Cava complements Manchego and jamón. If you are going red, choose something light and chillable like Beaujolais or Valpolicella.

Oysters and Raw Bar

Raw shellfish demands precise pairing. Too much wine overwhelms the delicate ocean flavors.

Classic pairings:

Muscadet with oysters (the briny benchmark)
Chablis with any raw shellfish
Champagne for celebration
Txakoli for something Spanish and fun

Soup Course

Soup and wine is tricky—the temperature conflict can be awkward. Lighter soups work best with wine:

Gazpacho loves dry sherry (Fino or Manzanilla). Bisque pairs with oaked Chardonnay. Consommé is elegant enough for Champagne. Heavy cream soups can handle a crisp white but often work better without wine.

Salad Course

Vinaigrette is wine’s enemy—its acidity makes most wines taste flat. Two solutions:

Skip wine during the salad course
Match the wine’s acidity to the dressing’s. High-acid Sauvignon Blanc or Vinho Verde can work

Salads with cheese (goat cheese, blue cheese, Parmesan) give wine something to grab onto. Match the wine to the cheese.

The First-Course Red Wine

Not every appetizer needs white wine. Beef carpaccio, duck liver mousse, or mushroom tarts can all start dinner with a light red. The key is choosing something light enough not to tire the palate—Burgundy, Beaujolais, or cool-climate Pinot Noir.