Pairings
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.
Recipe Search
Select Recipes By:
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.
To create a beautifully puffy omelet, egg
whites get whipped separately until fluffy
and are then folded into the yolks.
PAIR WITH:
Combining jalapeño jelly with pomegranate
juice makes a delicious and unusual sweetand-
spicy glaze for ham.
PAIR WITH:
These beefy short ribs braised in an
intensely savory broth are a variation on
the Korean soup known as kalbi tang.
PAIR WITH:
Ikea helped make Swedish meatballs famous,
but Norway has its own version of the dish,
with an unusual cocoa-based sauce.
PAIR WITH:
In this luscious brunch recipe, chef Hugh Fearnley-Whittingstall layers baguette and lump crabmeat, then pours custard on top.
PAIR WITH:
Steak and french fries are a classic combination. For their classic dish lomo saltado, Peruvians toss the two together.
PAIR WITH:
In this Mediterranean riff on pork and beans, the ribs are brushed with balsamic vinegar and broiled until nicely lacquered.
PAIR WITH:
The sauce for this shrimp is a simple version
of Italy’s salmoriglio, typically made with
lemon and herbs in a mortar.
PAIR WITH:
Thinly pounded fried lamb steaks are
delicious with romesco, a tangy Spanish
sauce that gets a richness from almonds.
Noah Bernamoff, chef-owner of Brooklyn’s
Mile End, serves this tasty mishmash only
until noon. But it’s also delicious for dinner, he
says.
PAIR WITH:
Andrew Zimmern got addicted to this dish
while traveling in Asia, calling it “the tastiest,
saltiest, sweetest, spiciest rib recipe I know.”
PAIR WITH:
Chef Michael Psilakis’s zesty crab tacos call for
Latin ingredients and a hit of Asian chile sauce.
Perfect with the creamy leeks and fennel,
Michel Nischan’s braised sweet-and-savory
pork simply melts in your mouth.
PAIR WITH:
Perfect for stuffing, güero peppers “have a
little chile personality without being too hot,”
says southern California chef Deborah
Schneider.
Toasted, coarsely ground coriander and fennel
seeds add crunch and pops of f lavor to grilled
scallops in a summery tomato-basil dressing.
PAIR WITH:
For his bruschetta, Seattle chef Ethan Stowell
piles cool slices of cream-filled mozzarella
onto grilled bread with warm, fragrant
mushrooms.
PAIR WITH:
Wine Newsletter
