You like good wine, and you like good food — but how do you put the two together? You could spend years studying the fine art of wine pairing, but if you're just looking to plan a couple of meals to serve with your Jewish wine, check out these simple ideas:

For starters, wines in the Chablis family will pair marvelously with any kind of white fish. You could serve a Chablis Kedem wine, for example, with a plate of naked or broiled halibut and sauteed vegetables. This wine will also work well with poultry, particularly chicken.

Alternatively, you can create a sweeter pairing using a bottle of Teperberg Late Harvest Riesling, another delicious white. Rieslings in general work well with desert food, but this particular vintage is known for its moderate finish of honey and vanilla—flavors you could easily echo in a dessert plate.

Sound a little too sweet? For hearty meals like beef courses, most experts recommend a red wine such as a Burgundy Royale Kedem wine.

You may have noticed that white Kosher wines tend to work better with lighter foods, while reds are ideal for red meat. But don't let that trip you up too much — more than anything, pairing is all about discovering what you like.