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.
, 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.
In this recipe, a sweet-and-sour shallot jam
made with dates, honey and apple cider
vinegar complements lamb’s gamy flavor.
This spectacular roast tastes even better
when paired with an earthy red wine and
a creamy mushroom risotto.
F&W’s Grace Parisi tosses warm roasted beets
and beet greens with a simple, creamy dressing
of goat cheese whisked with vinegar and oil.
Instead of using fresh goat cheese with
sweet roasted beets, this salad is made with
a deeply flavored aged goat cheese.
A compound butter with capers, lemon juice
and parsley melts on this fish and creates
a dead easy make-ahead sauce.
To save room on the stove, chef Floyd Cardoz
sears the meat in a preheated pan in the oven.
The method helps the meat cook more quickly.
Using rosemary sprigs as skewers is a
supersimple way to infuse charred shrimp and
sweet red peppers with their piney flavor.
Noah Bernamoff, chef-owner of Brooklyn’s
Mile End, serves this tasty mishmash only
until noon. But it’s also delicious for dinner, he
Served on toasted baguette slices, this
chunky, creamy salmon spread makes
a fabulous hors d’oeuvre.
Marcia Kiesel tops rich, fatty grilled salmon with buttered andouille, a spicy, heavily smoked sausage that's used in jambalaya.
The magic of this dish is in the play of textures and flavors: Crispy salmon skin and shallots combine with tender fish and sweet melon.
Briefly soak the salmon in fresh orange juice
for a deeply caramelized glaze so delicious you
will never want to cook salmon any other way.
Chef Maria Hines sometimes adds a bright puree of heirloom red peppers to accompany this wild salmon dish, but here she goes without for simplicity.
New York chef Alfred Portale serves salmon
with a peppery riff on beurre rouge
butter sauce made with red wine).