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.
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.
These beefy grilled portobellos with herbed
butter are satisfying enough to be a delicious
vegetarian main course.
Roasting lamb shanks with whole garlic
cloves yields an incredibly rich sauce that
infuses the beans in this luxurious dish.
In this brilliantly simple recipe from chef Jason Travi, persimmon slices get wrapped in prosciutto, then roasted until the meat crisps and the fruit turns tender and sweet.
This easy, succulent dish uses the quintessentially Provençal combination of rosemary, thyme and garlic to flavor the lamb.
This heady, pungent marinade—infused
with Provençal herbs like thyme, rosemary
and lavender—is a classic with lamb.
A flavor-packed marinade of garlic, herbs,
chile and curry gives these fast-grilled turkey
cutlets fantastic flavor.