What’s more American than sliders? Pair this fun recipe with The Seeker Chardonnay from California, USA

 1/2 cup mayonnaise  1 ounce package dry French Onion Soup  2 tablespoons ketchup Mix  1 tablespoon yellow mustard  1 tablespoon Steak Seasoning  24 slider rolls  10 slices cheese (American!)  2 tablespoons olive oil  24 pickle slices  1 medium onion, small diced  2 tablespoons butter  2 pounds lean ground beef  1 tablespoons sesame seeds

In small bowl, whisk the mayonnaise, ketchup, and mustard. In a large skillet heat the olive oil over medium heat. Add the diced onions and cook, until soft and golden, stirring frequently. Add the ground beef to the skillet and cook until no pink remains, breaking the meat while cooking. Drain any excess fat from the skillet. Add in the onion soup mix and the steak seasoning, stirring to combine. Remove the skillet from the heat. Stir in the mayonnaise mixture and coat the meat evenly. Spread the meat mixture evenly on top of the slider rolls. Top with cheese slices, cutting to fit, if necessary. Top each with a pickle slice. Place the slider roll tops on top, and press down slightly. Bake for 10-15 minutes at 350° Brush the melted butter on top of the sliders, and sprinkle with sesame seeds.

New Zealand is famous for it’s maritime tradition and great seafood. Pair these tasty shrimp with The Seeker Sauvignon Blanc

 1 pound large shrimp peeled and deveined  2/3 cup ketchup  1 clove garlic minced  2 tablespoon prepared horseradish  1/8 teaspoon crushed red pepper flakes  2 teaspoon lemon juice  2 tablespoons olive oil  2 teaspoon Worcestershire sauce  1 lime zested  a few drops of your favorite hot sauce optional  1/4 teaspoon freshly ground pepper

Place shrimp in a medium bowl. Add garlic, red pepper flakes, olive oil, lime zest and pepper. Toss to coat completely and set for 15-20 minutes to marinate. Meanwhile prepare cocktail sauce. In a small bowl combine ketchup, horseradish, lemon juice, Worcestershire sauce and hot sauce (if desired). Stir to combine. Adjust seasoning to taste. Heat grill to medium high heat -- about 400 degrees. Skewer the shrimp through the head end first then through the tail section. Having two entry points will hold the shrimp steady on the skewer. Grill the shrimp for 2-3 minutes per side, or until pink and firm. Serve shrimp alongside cocktail sauce. Germany is a haven for scrumptious sausages. Here’s a fast and easy way to whip up a perfect pairing for The Seeker Riesling.  1 lb. kielbasa, sliced  Kosher salt  1 tube crescent dough  Caraway seeds  1/2 lb. sauerkraut  Brown mustard  1 egg, beaten

Preheat oven to 375 degrees. Unroll crescent dough triangles. Place a pinch of sauerkraut and a piece of kielbasa in each crescent and roll tightly. Brush with egg and sprinkle with salt and caraway seeds. Bake until golden, 15 minutes. Serve with mustard.

Vive la France! Pair The Seeker Pinot Noir with this easy, classic French bite that’s sure to please your party people.  1 baguette  Fig jam (1 jar)  1 wheel of brie cheese  Rosemary sprig  Butter, melted

Slice baguette into ~1/4 inch thick slices. Lightly toast in oven or toaster oven. Finely chop rosemary sprig, combine with butter in a bowl and melt the butter. Cut the brie like a pizza into ½ inch thick slices. Brush the toasted baguette slices lightly with the rosemary butter. Place the brie slices on top of the bread. Put a small dollop of fig jam on top of the brie.

Add some Chilean flair to your party with this classic empanada recipe. Pair it with the bold flavors of The Seeker Cabernet Sauvignon.

 1 cup finely shredded cooked chicken  1 teaspoon minced canned chipotle chile in adobo  4 ounces sharp cheddar cheese, shredded (1 cup) sauce  1/2 cup pitted green olives, chopped fine  Salt and pepper  1/4 cup minced fresh cilantro  2 packages store-bought pie dough  2 teaspoons lime juice  1 Jar of your favorite salsa

Combine chicken, cheddar, olives, cilantro, lime juice, and chipotle in bowl. Season with salt and pepper to taste. Cover bowl with plastic wrap and refrigerate until needed. Line baking sheet with parchment paper. Using 3 1/2-inch round cutter, cut circles out of dough rounds (6 circles per round) Working with half of dough circles at a time, place 2 teaspoons empanada filling in center of each. Moisten edges of dough circles with water, then fold dough over filling into half-moon shape. Pinch edges to seal, then crimp with fork to secure. Arrange empanadas on prepared sheet, wrap in plastic, and refrigerate for up to 3 days. heat oven to 425°F. Bake empanadas until golden, 23 to 28 minutes, rotating sheet halfway through baking. Let cool for 5 minutes, then serve with salsa.