For Merlot pairing, match food with the wine body (medium to medium plus) and the acidity (low for a red) and low 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 Or instead 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.
Potato skins with slight butter, salt and pepper, optional melted cheese
Hummus (non lemony) or hummus bruschetta
Peanut butter and jelly on Ritz crackers
Cheetos or Cheese puffs (not the hot ones)
Castelvetrano olives in brine
Peanuts, pumpkin seeds, sunflower seeds but probably not walnuts, pecans or pistachios which are more tannic
Add a recipe you like with these wines