I find it exciting that more and more people are asking me for advice on what wines to serve with their meals. Not only can wine make food taste better, but the reverse is true as well. For the adventurous, the possibilities are endless.

Here are some ideas that I hope will spur more interest in this topic.

2014 Chateau des Deux Rocs Rose (about $17 a bottle) is a dry, fairly masculine, earth-nuanced pink wine from the hills of southern France near the Mediterranean.

The scent of the wild countryside surrounding vineyards is inherent in this wine, adding to its interest. Though many a wine lover still has apprehension toward wines colored pink, if they taste this one with eyes closed, many would mistake it for a white, perhaps with a little more stuffing and mojo.

The role of this rose at the dinner table is keeping the palate refreshed and ready for another bite, just as cranberry functions at a Thanksgiving feast.

Consider, for instance, serving this with roasted bone marrow — simply prepared with salt, pepper and bread crumbs. At Vino, we serve it with roasted Roma tomatoes, braised short rib ragout and ’Nalo greens tossed with lemon vinaigrette. Although we originally added this dish to our menu to pair with red wines, because of its richness and savoriness, I’ve found that roses like this one actually make for a more interesting pairing.

In terms of comfort foods, this type of pink works with all kinds of pizzas, especially those using a tomato-sauce base. Also pair them with richer soups such as oxtail, pig’s feet or beef luau (no coconut please).

Another great option is serving well-chilled roses alongside barbecue dishes. They help offset the heat of the food and certainly quench the thirst, all for $17 — a great deal.

2014 Maior de Mendoza Albarino “Fulget” (about $18) is a wonderfully perfumed, dry, captivating white wine from Rias Baixas, Spain. I adore its enticing, exotic aromatics, which are greatly accented by the uplifting edge provided by its minerality. In my view, such fragrant nuances serve to uplift food the same way fresh herbs do. In fact, to enhance a pairing with this wine, just add fresh herbs to a dish — they will create an electric synergy that will surprise you.

Here’s a meal idea: In a very hot pan with olive oil, season and sear mahimahi (or a suitable substitute), two minutes or so on each side, depending on its thickness. Set the seared fish aside, then deglaze the pan with white wine, add lemon juice, reduce and melt in some butter. Finish with a generous sprinkling of diced fresh herbs. Serve with the mahi.

To make this an even more eye-opening experience, try the dish with several options: the Albarino, a California chardonnay and a New Zealand sauvignon blanc. Most tasters will be familiar with the ways chardonnay and sauvignon blanc interact with foods. The pairing with the Albarino will offer a whole new experience, thanks to the fresh herbs and the way the wine’s lemony edge cuts through the oils of the fish.

Extend the concept of fresh herbs to pairings with shrimp, scallop, crab and lobster dishes. In this case, do NOT add Asian ingredients.

Considering the price of this wine, it’s worth adding it to your dining-table repertoire.

2013 Sella Mosca Cannonau de Sardegna Riserva (about $17) is a wonderfully delicious, wildly rustic grenache-based red wine from the picturesque isle of Sardegna, located off the west coast of Italy. It is yet another “country- styled” red that greatly overdelivers for the dollar.

Not only is this an interesting wine, it works with a wide range of foods because of its lush, rounder edges. Country-styled wines in general have that versatility.

Comfort foods such as meatloaf, red pasta dishes, pizza, roast chicken or pork chops are all worth experiencing with this wine. At home, we like to barbecue sausages and serve them with roasted red and yellow peppers (with a dash of red wine deglazed and a bit of fresh thyme), alongside a wine like this.

Along the Mediterranean basin, having wine with everyday dishes is a way of life. It’s fun and interesting to explore the possibilities of such pairings, and I hope this column will encourage you to give it a try.

Chuck Furuya is a master sommelier and a partner in the DK Restaurants group. Follow his blog at chuckfuruya.com.