Sip and snack where wine vies with food for top billing.

BOSTON: MERITAGE, (617) 439-3995. Boston Harbor Hotel and Boston Wine Festival chef Daniel Bruce flexes his food-and-wine-pairing skills at the hotel’s new Meritage. Seasonal dishes, available in small or large plates, incorporate specialty foods such as Kobe beef, foie gras, and Nantucket scallops matched to 850 different wines.

NEW YORK: MORRELLS restaurant, (212) 253-0900. The downtown spinoff of Rockefeller Center’s Morrell Wine Bar, Morrells in the Flatiron District not only stocks a 2,000-vintage wine list, but cooks with it, too. Pinot Noir syrup sauces rabbit crepes, grilled short ribs get marinated in Cabernet, and ice creams come in vin santo, muscat, and Sauternes flavors.