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.
This no-fail method for ribs from Dallas
chef-turned-pitmaster Tim Byres results in
sticky, smoky ribs that melt off the bone.
More decadent than molten chocolate cake: one filled with warm raspberry, reveals F&W's Grace Parisi.
This grilled chicken dish transforms the sweet-savory elements of a Moroccan tagine—apricots, olives, couscous—into a light, summery meal. The marinade and relish are both flavored with eucalyptus honey, which has a deep, herbal flavor that's delicious with the smoky chicken. Plus, the honey caramelizes on the grill, which makes the chicken extra-crispy.
Brushing these baby back ribs with a
sweet-tart glaze of peach jam, ketchup and
lemon juice gives them incredible flavor.
Rick Bayless’s stellar vegetarian sandwiches
(tortas) are full of earthy mushrooms and
tangy goat cheese.
finalist Sarah Grueneberg created
a vegetarian version of Bolognese that’s as rich
and delicious as the meat version.
Steaming mussels in both sherry and white wine helps make this simple 30-minute Mediterranean dish super-flavorful.
Here, briny mussels are flavored with lemon juice, fresh herbs and speck
, the salty cured ham.
F&W Best New Chef 1996 Michael Schlow
adds smoky chorizo and cherry tomatoes to
mussels for a brightly flavored dish.
This hearty leg of lamb is flavored with mustard and a toasty crust of herbed breadcrumbs.
Chef Ignacio Mattos spreads mustard on pork,
then sprinkles the meat with coarsely ground
black pepper to create a pungent crust.
Chipotle chile salsa and cheese
sauce add a Tex-Mex zing to these
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.