5 Aphrodisiac Food & Wine Pairings

For Valentine’s Day, pair these dishes, each featuring an aphrodisiac ingredient, with the perfect bottle of wine. —Noa Nichol

Prosciutto and artichoke flatbread with Rodney Strong Cabernet Sauvignon—rich with dark cherry, plum and baking spices accompanied by black pepper notes, crushed violet and cassis.

Asparagus, ricotta, egg pizza with Mission Hill Jagged Rock Vineyard Sauvignon Blanc Semillon. Packed with citrus and drive, this bottle is textural and vibrant.

Homemade chocolate truffles with CedarCreek Estate Winery Organic Pinot Noir—earthy, with notes of blueberry and dark cherry.

Figs stuffed with gorgonzola, honey and crispy guanciale with CedarCreek Estate Winery Organic Riesling. An exciting balance between acidity and residual sugar, it offers notes of citrus fruits, peaches and white flowers.

Oyster shooters with lemon, black caviar and sour cream with Lanson Black Label Brut, offering subtle toasty and honey notes, and a joyful stream of fine bubbles.

Red chili bowls with Red Barn Silent Partner Cabernet Franc. Taste red and black cherry, mixed berry jam, plum and prune notes in this bottle.

Watermelon, feta and mint salad with Liquidity Reserve Chardonnay: peach crumble, honeysuckle blossoms, and tangelo oil spritz with toasty warm vanilla and cantaloupe.

Chocolate-covered strawberries with a Dillon’s My Sweet Valentine Cocktail: two ounces Dillon’s Dry Gin 7 (or Unfiltered Gin 22), a half ounce Dillon’s Niagara Grenadine and a half ounce fresh lemon juice, one egg white (or an ounce aquafaba), three dashes Dillon’s Rhubarb Bitters and dehydrated raspberries, for garnish. Add the gin, grenadine, lemon juice, egg white and bitters to a cocktail shaker and dry shake for 10-15 seconds. Add ice and shake for another 15 seconds. Strain your cocktail into a chilled coupe glass. Garnish.