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.
—finely ground, Japanese-style bread crumbs—creates a crunchy crust for these lemon-accented chicken breasts.
Fresh sorrel gives the sauce for these veal
chops a bright, lemony bite. Look for young,
tender leaves, which have a milder flavor.
This wine-friendly recipe comes from Seattle
chef Tom Douglas, who creates a sweet-salty
topping for lamb from four ingredients.
Grapes may seem like an unlikely partner
for fish, but they’re very good with silky
black cod fillets.
Sweet Italian pork sausages pair well with crisp white wines. They also make for an easy dish that’s ready in just 30 minutes.
This brilliant twist on ragù uses purchased
duck confit to create a rich, earthy sauce for
pasta in a flash.
What makes this dish extraordinary are the roasted pistachios, which add a sweet nuttiness.
A long, slow simmer gives a deeply meaty flavor to this traditional Italian ragù.
Smoking meat on the grill is easy, especially
when it results in tender, slow-cooked pork
ribs rubbed with a sweet-and-spicy blend.
Using a mixture of veal, beef and pork gives
this traditional pasta sauce incredible depth;
a touch of cream lends richness.
This warm salad by Matthew Accarrino
combines three types of peas with a creamy
ricotta-pea puree, lemon confiture and almonds.
Soft and creamy mascarpone cheese forms
the base for a pasta sauce that’s deliciously
rich and absolutely simple.
F&W's Melissa Rubel uses tomatoes in three forms—fresh, sun-dried and paste—for her thick and creamy, deeply tomatoey sauce.
The secret to these rib eyes from steak master
Marc Forgione is letting the meat stand at
room temperature for an hour before cooking.
Steak and french fries are a classic combination. For their classic dish lomo saltado,
Peruvians toss the two together.
Sweet cherry tomatoes turn
juicy and smoky when briefly
charred under a broiler; aged
Gouda and pesto make this pie
To make the dressing for this pretty salad,
Daniel Humm takes the zesty poaching liquid
for the shrimp and reduces it.
For the marinade on these chops, Anya von
Bremzen uses pomegranate molasses, which
also acts as a sweet-tangy glaze.
Combining jalapeño jelly with pomegranate
juice makes a delicious and unusual sweetand-
spicy glaze for ham.
Chef Daniel Humm layers the porcini flavor here by using dried mushrooms in the risotto and fresh ones as a garnish.