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.
Ikea helped make Swedish meatballs famous,
but Norway has its own version of the dish,
with an unusual cocoa-based sauce.
To add an extra layer of smokiness to these juicy chicken legs, Chef Paul Virant brushes them with a quick pimentón-infused oil.
F&W Best New Chef 2010 Missy Robbins makes this decadent pasta dish with burrata, the creamy cow’s-milk cheese from Italy.
Using sausage in place of ground meat is a
flavorful shortcut. For a salty, creamy finish,
stir in shredded provolone before serving.
For this playful twist on British roast lamb with mint jelly, lamb chops are here served with a piquant condiment of fresh mint and jalapeño.
Any meaty, flaky white fish, like
red snapper, sea bass or cod, will work
in this easy main dish.
—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.