Explore food pairings created to match the wines from our club offerings and wine shop. Each recipe pairing has been tested in the FOOD & WINE Test Kitchen.
Perfect Pairing Rules
- Serve a dry rosé with hors d'oeuvres.
- Serve an unoaked white with anything you can squeeze a lemon or lime on.
- Try low-alcohol wines with spicy foods.
- Match rich red meats with tannic reds.
- With lighter meats, pair the wine with the sauce.
- Choose earthy wines with earthy foods.
- For desserts, go with a lighter wine.
Popular in the Middle East, Aleppo pepper
has a mild, sweet heat. It’s terrific on this
chicken or tossed with roasted vegetables.
finalist Sarah Grueneberg
makes her Amatriciana sauce
with anchovies, so it’s extra-savory.
F&W’s Melissa Rubel added scallions, fresh
ginger, garlic and sesame oil to ground pork
for a juicy Asian-flavored burger.
Andrew Zimmern got addicted to this dish
while traveling in Asia, calling it “the tastiest,
saltiest, sweetest, spiciest rib recipe I know.”
The sugarless version of nuoc cham, the pungent
Vietnamese sauce that dresses this salad,
transforms it into a more wine-friendly dish.
The Alsace region of France is known for rich quiches like this one.
This comforting dish combines succulent
shredded pork, pasta and a tangy tomato-wine
sauce. The mixture is topped with cheese.
Flank steak gets powerful flavor from a
24-hour marinade in balsamic vinaigrette.
Any extra can be drizzled on top after grilling.
This luxurious porterhouse steak contains both the New York strip and the tenderloin.
Australian chef Pete Evans uses green mango—which is firm and a little crunchy—for the salad that accompanies this salmon.
Chef Naomi Pomeroy uses barley to make her
hearty version of risotto, packed with sautéed
This brisket gets seasoned, braised and
roasted so it’s super-tender with a crisp crust;
it’s terrific with a garlicky oregano sauce.
Sometimes referred to as “mock tender,” teres
major is a cut whose similarity to tenderloin
makes it a great stand-in for filet mignon.
This rich, wintery braise gets its intensity
from hours of hands-off simmering and is
fantastic over polenta or pasta.
These salty-sweet skewers get a boost of flavor from nutty miso.
Chef Jonathan Waxman’s fantastic beef
tenderloin Stroganoff is enriched with créme
fraîche and dotted with sautéed mushrooms.
This beef tenderloin gets cooked sous vide—a restaurant technique that home cooks can easily replicate (a thermometer is essential).
The lamb in this juicy burger adds a complex flavor.
Despite the spicy intensity of the homemade
barbecue sauce, the pork and beer flavors here
come straight through.
Browning the meat first, then
slowly braising it in an herb-infused
amber ale, results in a
meltingly tender roast fragrant
with thyme, parsley and bay leaf.