Appetizer Wine Pairings
Appetizers exist to prepare the palate for what follows, and the wines that accompany them should serve the same purpose. Sir Benedict evaluates each appetizer with the understanding that it must stimulate rather than satisfy, intrigue rather than overwhelm. The wines that succeed in this role tend toward lighter, crisper, and more refreshing profiles.
The diversity of appetizers — from delicate charcuterie to rich cheese boards, from crisp bruschetta to creamy dips — makes this category one of the most varied in Sir Benedict's repertoire. Sparkling wines earn their reputation as universal appetizer partners by offering acidity, effervescence, and palate-cleansing properties that work across virtually all preparations.
Explore Sir Benedict's complete appetizer and wine verdicts below. Each judgment considers the specific preparation and identifies a wine that enhances the opening course without competing with whatever may follow.
- Potato Skins
- Spinach Artichoke Dip
- Bruschetta
- Caprese
- Charcuterie Board
- Cheese Board
- Garlic Bread
- Focaccia
- Edamame
- Veggie Platter
- Antipasto Platter
- Meat And Cheese Platter
- Sweet Potato Casserole
- Stuffed Mushrooms
- Potstickers
- Seven Layer Dip
- Beer Cheese Dip
- Caprese Skewers
- Antipasto Skewers
- Meat And Cheese Board
- Bean Dip
- Olive Tapenade
- Whipped Ricotta
- Burrata
- Cream Cheese Spread
- Herb Butter
- Compound Butter
- Honey Butter
- Garlic Aioli
- Sriracha Mayo
- Chipotle Mayo
- Truffle Aioli
- Loaded Baked Potato
- Spanakopita
- Brie With Jam
- Aged Cheddar
- Manchego
- Parmigiano-Reggiano
- Burrata With Tomatoes
- Blue Cheese With Honey
- Gouda
- Cheese Fondue
- Raclette
- Cotija
- Feta
- PâTé
- Rillettes
- Cured Meats
- Artichoke Dip
- Warm Brie
- Watermelon And Feta
- Pear And Gorgonzola
- Apple And Brie
- Suppli
- Country Terrine
- Raclette Party