For Merlot pairing, match food with the wine body (medium to medium plus) and the acidity (low for a red) and low to medium tannins (avoid salty or fatty)
Meatballs – Swedish, non-hot Italian, or even Merlot glazed meatballs
Roast beef rolls (slices from the deli) but without the horseradish or use a very mild horseradish spread. For alternatives you could use deli-sliced rotisserie chicken breast, teriyaki chicken breast, roast turkey or pastrami.
Cheeses such as Brie (my preference without the bitter skin coating pairs better) or creamed Brie spread, triple cream, medium or sharp cheddar, gouda, sliced parmesan, smoked provolone or smoked gouda, or Monterey Jack.
Cheese fondue with dippers of bread, carrots, roasted small potatoes/pieces, wheat crackers, roasted bell peppers, pearl onions, cherry tomatoes, meatballs, cooked pasta like rigatoni, ravioli, tortellini, conchiglie, agnolotti
Potato skins with slight butter, salt and pepper, optional melted cheese
Hummus (non lemony) or hummus bruschetta
Beef Wellington Bites with a garlic or herbed aioli
Peanut butter and jelly on Ritz crackers
Cheetos or Cheese puffs (not the hot ones)
Castelvetrano olives in brine
Add a recipe you like with these wines