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.
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.
Ideal for picnics, this effortless salad gets a toasty crunch from roasted pumpkin seeds.
If you’ve never prepared rabbit at home before this is a great way to try it. The meat is braised until tender, and flavorful with sweet tomatoes and spicy sausage.
The quick pan sauce called for here includes
two kinds of mustard and can be made while
the meat rests after cooking.
F^W’s Grace Parisi makes a slightly spicy
red sauce for these enchiladas with smoky
chiles and fruity ancho chiles.
Roasting these fillets with their skin on creates a “half shell” in which to serve them.
This German-style beef dish is both very sweet
and very sour, thanks to raisins, apples, red
wine vinegar and red wine.
, an ingredient in Pete Evans’s tangy barbecue sauce, is a fiery hot chili paste that can be found in any Asian grocery store.
Most Chardonnays would overwhelm this
Asian-style dish, but Mercer Estates’ is
delicate enough to pair with its subtle flavors.
Brined green peppercorns aren’t particularly
F^W’s Kristin Donnelly loves
them in a dressing for this substantial salad.
This traditional Tuscan bread salad
gets a California spin with strawberries,
cilantro and toasted pumpkin seeds.
Cookbook author Eugenia Bone drizzles chicken with honey and fresh tangerine juice so the skin is deliciously fragrant.
For your next dinner party, this super-nutty
walnut pesto is excellent for dressing up
perfectly roasted, lemony chicken.