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.
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.
The trick to these carnitas is to pull the pork
into successively smaller pieces as it roasts,
which creates extra-crispy meat.
A pan sauce made with red wine and
seasoned with anise, garlic and tomato paste
gives mild pork chops a big flavor boost.
The combination of paprika and ancho chile
powder enhances the meat’s smoky flavor in
this quick recipe from the grill.
F&W Best New Chef 2013 Jason Vincent
uses sour cream in the batter for this
schnitzel, yielding tender, juicy meat with a
This recipe calls for boneless pork chops:
Pound them tender, then pan-fry the schnitzel
in a shallow pool of oil instead of deep-frying.
Served with a citrusy mojo
, this Caribbean-style
pork roast is a great dish for a crowd.
Chef Rick Bayless’s pork stew is smoky
and delicious, especially when topped with
avocado, cheese and onion.
A quick vinaigrette seasons the vegetables; the purist’s porterhouse gets just salt and pepper.