22 Fabulous Appetizers for Wine Tasting

Though wine and cheese are a natural match, wine party fare needn’t be relegated to cheese boards alone — there are so many other choices for appetizers for wine tasting. This selection of small bites features recipes to accentuate the variety of wines you may be serving and tasting. From herb-roasted olives to creative crostini, these are the best appetizers for wine tasting.

French Onion Baked Brie

Matt Taylor-Gross / Food Styling by Amelia Rampe

With gooey cheese, savory caramelized onions, and the crunch of golden, buttery pastry, this decadent appetizer captures all the deliciousness of that first spoonful of French onion soup. Smear the cheesy snack on slices of toasted baguette.

Red Pepper Blini with Creamed Corn and Smoked Salmon

Chef Jonathan Waxman presents tender red pepper pancakes with a sweet corn sauce, decadent smoked salmon, and caviar for a unique riff on blini and caviar. Pair with a rosé Champagne.

Onion Jam and Goat Cheese Rugelach

Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Audrey Davis

Rugelach are typically layered with sweet, fruity jam, but the dough makes a surprisingly compatible home for savory fillings. These are spread with a thick homemade onion jam flavored with balsamic vinegar, sumac, and coriander. Serve them with sparkling wine.

Cheese Straws

Greg DuPree / Food Styling by Margaret Monroe Dickey / Shell Royster

Cheese straws are a Southern staple, and these were honed to perfection by the legendary culinary duo of Edna Lewis and Scott Peacock. They ripen in flavor and benefit from being made ahead — in fact, you can make them up to one month ahead. These cheese straws also freeze beautifully both as dough and after they’re baked.

Zucchini and Pepper Gratin with Herbs and Cheese

Chef Daniel Humm uses pleasantly salty Sbrinz cheese to top these gratin bites made up of a summery mix of zucchini, bell pepper, and tomato. If you can’t find Swiss Sbrinz, swap in Parmesano-Reggiano. Pair this with a crisp, full-bodied white such as Swiss Chasselas or a northern Italian Pinot Bianco.

Gougères with Smoked Salmon, Caviar, and Prosciutto

Photo by Fred Hardy II / Food Styling by Ruth Blackburn / Prop Styling by Christina Brockman

Gougères — cheesy puffs made with pâte à choux dough — are easy to make but deliver big on flavor and texture. We top ours with slivers of prosciutto and smoked salmon and dollops of caviar and crème fraîche, but any toppings will do. Or eat them plain — they’re delicious on their own.

Garlic-Butter Steak Bites

Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Missie Crawford

These quick stir-fried beef bites are an easy way to achieve all the luxury of a steakhouse-caliber steak at home. Garlic, butter, and vermouth contribute to a velvety pan sauce that coats the bites and delivers big on flavor. Serve them with toothpicks for an elegant, savory appetizer.

Mushroom Conserva

Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis

Sautéed beech, oyster, and cremini mushrooms blend together with toasted fennel, garlic, fresh thyme, Champagne vinegar, and olive oil for a mixture that’s just as at home on top of ricotta toast as it is on a cheese board. The mixture will keep for up to a week in the fridge.

Crudités and Fermented Soybean Dip

Greg DuPree

For this appetizer, 2018 F&W Best New Chef Katianna Hong pairs just-picked vegetables with a thick, tangy soy dip topped with chive oil. It’s a great way to show off those vegetables you got in your latest farmer’s market haul.

Gambas al Ajillo (Shrimp in Garlic Sauce)

Diana Chistruga

For this quick and easy Spanish tapa, shrimp is sautéed in garlicky, spicy olive oil and then tossed with dry sherry, lemon juice, and a handful of parsley. Serve it with crusty bread to sop up the sauce.

Roasted Tomato Pissaladière

Christopher Testani / Food Styling by Victoria Granof / Prop Styling by Thom Driver

Made simple with a base of store-bought puff pastry, this pissaladière includes roasted canned tomatoes along with the usual anchovies, olives, and caramelized onion. Shaved Parmigiano-Reggiano rounds it all out with a nutty note.

Fritto Misto with Calabrian Chile Aïoli

Jose Mandojana / Food Styling by Robyn Valarik / Prop Styling by Christine Wolheim

Anchovy-stuffed olives, shrimp, calamari, and paper-thin lemon slices are battered and fried to crisp, golden perfection. They’re served with a Calabrian chile-spiked aïoli that brings a bit of fruity heat to the dish.

Two-Bite Parmesan Biscuits

Caitlin Bensel

Parmesan cheese forms a crispy crust on the bottoms of these tender little biscuits. They’re lovely on their own, but try them sprinkled with fresh herbs, drizzled with honey, or sandwiched with salty ham.

Rosemary, Almond, and Parmesan Cocktail Cookies

Baking icon Dorie Greenspan brings us these barely sweet, aromatic cookies that pair beautifully with a crisp, citrusy Prosecco. Make and freeze the dough up to two weeks ahead, and keep the cookies for up to two days once they’re baked.

Fig Bars with Red Wine and Anise Seeds

Remember Fig Newtons? This grown-up version is just as tender and delicious as the cookie you remember but with the addition of anise seed and red wine. Make these a day before you serve them — the crust gets even more tender the day after baking.

Herb-Roasted Olives

These herb-roasted olives are an elegant, simple hors d’oeuvre that’s easy to prepare and even easier to snack on. Serve them warm or at room temperature.

Popcorn with Sesame-Glazed Pistachios

Soy, sesame, and sugar create glaze pistachios for a crunchy addition to popcorn for a craveable sweet-salty snack that is equally fantastic with cocktails, beer, or wine.

Pimiento Cheese with Salt-and-Pepper Butter Crackers

Take a cue from chef Carla Hall and make your own crunchy, peppery, buttery crackers. They’re a perfect complement to her take on pimiento cheese, the beloved Southern classic.

Bacon-Wrapped Dates

Abby Hocking

Stuff dates with cream cheese and cream cheese and a toasted walnut, then wrap them with bacon and bake for the quintessential cocktail party bite.

Black Olive Tapenade with Figs and Mint

Aromatic mint, sweet dried figs, and oil- and brine-cured olives, capers, and anchovies combine in this lovely, well-balanced tapenade from Jacques Pépin. Serve with toasts and watch it disappear.

Prosciutto, Tomato, and Olive Bruschetta

Ripe tomatoes, briny olives, and salty prosciutto combine for a savory, quick appetizer that pairs well with a multitude of cocktails and wines.

Wine Bar Nut Mix

Pecans, almonds, and walnuts combine with fresh herbs, maple syrup, and just a hint of cayenne for a sweet-salty and very satisfying crunchy snack that pairs wonderfully with a range of wines.

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