Pairings
FOOD & WINE editors pick recipes from the magazine and website that show just how incredible our wines are with food. Find the perfect pairing here for a casual meal or a dinner party.
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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.
Instead of using jarred preserved lemons, chef
Jeff Cerciello cures lemon slices in salt and
sugar for four hours before roasting the lamb.
PAIR WITH:
Elderflower cordial has become a trendy
ingredient in cocktails. But it’s also fantastic
in this quick-braised pork dish.
Brined green peppercorns aren’t particularly
popular, but
F^W’s Kristin Donnelly loves
them in a dressing for this substantial salad.
PAIR WITH:
New York chef Alfred Portale serves salmon
with a peppery riff on beurre rouge (a French
butter sauce made with red wine).
PAIR WITH:
Using sausage in place of ground meat is a
flavorful shortcut. For a salty, creamy finish,
stir in shredded provolone before serving.
PAIR WITH:
Wrapping these swordfish steaks in cured
ham, then dipping them in flour, egg and
grated cheese, makes them crispy and juicy.
Instead of serving this stew with crackers,
Boston chef Jeremy Sewall dunks a crisp slice
of rosemary-scented toast in each bowl.
PAIR WITH:
Despite the spicy intensity of the homemade
barbecue sauce, the pork and beer flavors here
come straight through.
This German-style beef dish is both very sweet
and very sour, thanks to raisins, apples, red
wine vinegar and red wine.
These roasted bone-in chicken breasts with a light, citrusy sauce were inspired by chef Marcie Turney’s trip to the Yucatán.
PAIR WITH:
This comforting dish combines succulent
shredded pork, pasta and a tangy tomato-wine
sauce. The mixture is topped with cheese.
PAIR WITH:
Students at the cooking school at Point Reyes
Farmstead Cheese Company learn to make
cheese-focused dishes, like this focaccia.
F&W’s Kristin Donnelly has become a convert
to cooking whole fish, which is insanely easy,
delicious and cheaper than fillets.
PAIR WITH:
You may never use ground meat in your
peppers again after trying this superflavorful,
sausage-stuffed version.
PAIR WITH:
Here, tender lamb chopschops are garnished
with fresh green herbs, flash-fried to a
crunchy crisp.
PAIR WITH:
Lamb shoulder becomes incredibly tender
and flavorful when slow-cooked with wine,
stock, herbs and vegetables.
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