It’s Friday night, and you’re sitting at your favorite/semi-favorite/least-favorite bar with your favorite/semi-favorite/least-favorite people, when suddenly, someone asks the question:

“Should we order food..?”

And that’s it. Game over. Done deal. A “Bar Bites” menu has almost instantaneously found itself atop the center of the table and is now covered in multiple index fingers, all fighting to prove the venue’s most appetizing fare.

But whether you’re going all in with a “tater tot volcano” or settling for salsa and chips, one thing is for sure when it comes to pub grub—you typically pair it with beer. Well...what if you just so happen to have a serious hankering for wine?

There are so many favorable, craveable bar food offerings out there just waiting to be coupled with a delicious glass of vino. We consulted with our friends at Motto Wines and Master Sommelier Rob Bigelow to determine the best type of wine to pair with 12 essential bar foods. See the verdict below (and may the pours be with you)!

1. Irish Nachos

 Irish Nachos are a Frankenfood fan’s delight, with their meaty blend of savory, salty, and cheesy. Rob suggests pairing the dish with a Malbec. “Malbec has softer tannins compared to some of its red counterparts, and goes well with lean cuts of meat like flank, sirloin and skirt steak, which are often used in Irish Nachos.”

2. Hot Wings or Buffalo Wings

Chances are, the bright orange wings you’re eating have you licking your fingers (though you have no complaints). You need something equally tasty to match. “Zinfandels, like Motto’s Unabashed Zinfandel, are dark, yet jammy, and play well with saucy meats,” says Rob. “They have enough boldness and structure to hold up against some spicy buffalo wings. Folks that prefer less spice will also enjoy Motto’s Unabashed with fried chicken.”

3. Mozzarella Sticks (All She Cooks)

Mozzarella sticks are the OG bar food, so it makes sense that its wine pairing should be iconic as well. “A Cabernet Sauvignon, like Motto’s Backbone Cabernet Sauvignon, is a classic red for a classic dish, and pairs well with cheese and marinara sauce, as well as most red meats.” So remember for next time—pair red sauce with more red sauce!

4. Fried or Popcorn Shrimp (Damn Delicious)

Why not pop some shrimp while you pour some Pinot? “Pinot Gris (or Grigio) is zesty and crisp, with a refreshing acidity, and pairs great with shellfish, like popcorn shrimp,” explains Rob. The combo is super scrumptious, so make sure you don’t get too shellfish when ordering with friends!

5. Spinach Artichoke Dip (Brown Eyed Baker)

Another #classic—the wondrous Spinach Artichoke Dip. The wine that’s going to best compliment this favorite is definitely going to be a more dry, white wine, such as a Chardonnay. Rob expresses, “Chardonnay goes great with soft cheeses and vegetables, and its buttery nature plays well with the garlic flavors found in Spinach Artichoke Dip.” Vampires will never know what they’re missing.

6. Sliders

Sliders are versatile and can range slightly in palette depending on who’s making them. Most likely they’ll contain some sort of meat or protein, so a Red Blend is going to be the best choice for covering your bases. “Motto’s Gung Ho Red Blend is a mix of Zinfandel, Petit Verdot and Petite Syrah, delivering a red blend that’s rich, yet delicate, fruity but with a hint of spice.” Rob also says the bold red wine is totally for meat-lovers, and “pairs great with classic hamburgers or sliders.”

7. Jalapeño Poppers (Chili Pepper Madness)

Jalapeño Poppers=party time! Match their spicy with the sweetness of fruity Riesling. “Rieslings and spicy food are perfect together—this varietal is crisp and sweet, which offers the perfect contrast to jalepeños’ heat.”

8. Potato Skins or Wedges (The Recipe Rebel)

I’ll be honest, I’d never heard of an Albariño previously, but Rob’s description of its flavor notes have me ready to dice up some taters and hit up the nearest wine mart ASAP. “[The Rias Baixas] Albariño has crisp, citrusy flavors with a light mineral edge,” Rob says, and it pairs well with potato skins and wedges, offering a “light crisp contrast to their rich and dense nature.”

9. Pigs in a Blanket

Piggies for the win! “Pigs in a Blanket is a rich dish, so it needs a wine that can stand up to it without being too heavy. Pinot Noir is a lighter bodied red compared to its counterparts, with low tannins but high acidity, making it an ideal pairing.” Sounds delicious, but I’m also slightly curious what would happen if one were to lightly drizzle the Pigs in chocolate sauce…

10. Chicken Tenders

Chicken and Merlot? Just tell me when and where! The light-bodiedness of the Merlot makes an excellent complement to your forever fave, Fried Chicken Tenders. “Merlot is a light-to-medium red wine that plays well with just about anything, but it pairs best with chicken and other poultry.”

11. Soft Pretzels and Cheese Dip

I was extremely curious to see where a Rose comes into play within the world of bar food, and I’m pleasantly surprised/extremely down for Rob’s pairing choice. “A dry Rose is crisp with light fruit, and offers a great contrast to salty foods, like pretzels and cheese.” If you’re feeling particularly gung-ho, you could even try partnering them with Frose (frozen rose).

12. Street Tacos

The bold and dark fruit flavors of Syrah prove to taste fantastically with the spices and strong flavors of tacos and their typical add-ons (onions, cilantro, etc.). “Syrah is a bold and intense varietal, and goes well with foods with strong, distinct flavors. The flavorful grilled meats in street tacos are an ideal pairing.” Two glasses/two tacos down, currently, and could not agree more!

Created in partnership with Motto Wines