Each month members of the Court of Master Sommeliers, an international association of wine experts, suggest wine pairings for popular menu items. Here they offer us both premium and bargain wines to enjoy with sandwiches of their own invention. The sommeliers do not have a financial interest in any of their recommendations

Ira M. Harmon, MS, district manager, J & P Division, Southern Wine and Spirits, Las Vegas

Bargain wine: Columbia Crest, Two Vines Cabernet Sauvignon, Washington, 2009
Grape varieties: 95 percent Cabernet Sauvignon, 5 percent Merlot
Taste profile: Blackberry, cassis, cedar, black plum, cherry, mocha and vanilla on the nose. On the palate, it starts with black fruits and finishes with chocolate and just a very light touch of mint.
Pairings: Steak, grilled pork loin, hamburgers or grilled eggplant would all work with this restrained Cabernet. I love it with a warm roast beef sandwich with au jus and a toasted bun, and enough time to sit back and enjoy.
Average wholesale case price: $86

Premium wine: Trefethen, Merlot, Oak Knoll District, Napa Valley, Calif., 2008
Grape varieties: 91 percent Merlot, 9 percent Cabernet Sauvignon
Taste profile: This wine has a great Merlot nose with black cherry, blueberry, blackberry, bay leaf, cedar, vanilla, mocha and a touch of coffee. It explodes in the mouth and finishes with mocha, coffee and black cherry.
Pairings: Because of the fruit, acid and tannins, I would pair it with roast beef, pork loin, duck or even chicken salad sandwiches. It is divine with a lamb loin sandwich on fresh bread with herbes de Provence baked in the crust and drizzled with olive oil.
Average wholesale case price: $325

Virginia Philip, MS, master sommelier of The Breakers Palm Beach, Palm Beach, Fla.

Bargain wine: Van Duzer Rosé, Willamette Valley, Ore., 2010
Grape variety: Pinot Noir
Taste profile: This light-bodied rosé is refreshing with bright fruits and a dry profile. Notes of raspberry, strawberry and red cherry indulge the senses and the palate with a crisp, tart finish.
Pairings: Jambon, pork or roast beef sandwiches. It’s perfect with prosciutto di Parma, tomatoes, buffalo mozzarella, fresh basil, pesto and balsamic vinegar on a multigrain baguette.
Average wholesale case price: $120

Premium wine: Katherine Goldschmidt “Crazy Creek Vineyard” Cabernet Sauvignon, Alexander Valley, Calif., 2009
Grape variety: Cabernet Sauvignon
Taste profile: This is a lush and ripe easy-to-drink wine with a black fruit profile. Overtones of black cherry, blackberry and blueberry complement the long finish, with ultra-smooth tannins for such a young wine.
Pairings: Boar, pulled barbeque pork and steak. My favorite: Seared flank steak served medium rare on toasted ciabatta with garlic aïoli, mixed greens and cracked black pepper.
Average wholesale case price: $210

Steven Poe, MS, beverage director, Big Canyon Country Club, Newport Beach, Calif.

Bargain wine: Louis Jadot Beaujolais Villages 2010, France
Grape variety: Gamay
Taste profile: Juicy nuances of tart cherry, cranberry and pomegranate, with a whiff of herbs and peppery goodness.
Pairings: Beaujolais is the red wine that drinks like a white. It’s best slightly chilled with fowl and other light proteins. Try it with a “next day” sandwich: turkey, cranberry sauce, stuffing and sage mayo on toasted ciabatta.
Average wholesale case price: $120

Premium wine: Alma Negra Bonarda, Argentina, 2006
Grape variety: Bonarda
Taste profile: Visually brooding, but surprisingly soft and alluring on the palate with dark berries, subtle spice and violet undertones. It has a gentle, yet present, tannin structure.
Pairings: Bonarda is an incredibly versatile food-pairing wine. Stylistically and structurally it falls somewhere between Pinot Noir and Malbec. It’s great with red meat right off the grill with classic Argentinean chimichurri sauce. Or try it with a beef brisket sandwich with horseradish cream sauce and crispy fried onions.
Average wholesale case price: $170

Learn more: Meet the Master Sommeliers. Check out bios and photos.