Pop, Pour & Celebrate

Dried fruits and nuts are some of the most wine-friendly foods there are — their natural sweetness and richness play beautifully against wines with bright acidity or effervescence. Sparkling wines are the easiest call: a Brut Champagne brings toasty, biscuity notes that mirror the nuttiness, while Prosecco's lighter fruit-forward character pairs with the sweeter dried fruits without competing. Cava offers the same satisfying bubble with a bit more earthy depth. A sparkling rosé bridges the gap beautifully.

Off-dry whites are equally at home — a German or Alsatian Riesling loves dried fruit and nuts, and Moscato d'Asti makes a fun, low-commitment pour if the occasion is casual. If red wine is what's open, a light Pinot Noir works — nothing too tannic.