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.
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).
Beef stock and red wine make a luxurious sauce for this salmon recipe
Baking a good-quality leg of lamb in an herby salt crust makes for a tasty and tender home meal, without the need for garnishes.
Grilled wedges of purple-red radicchio offer
a colorful (and delicious) contrast to the three
kinds of sausages called for here.
A split and toasted hero roll soaks up the juices of sautéed bell peppers, sweet onions and chicken sausages in this hearty, elemental sandwich, which can be prepared on a griddle or in a skillet.
The ultimate summer pizza topped with grated summer squash and piquant peperoncini. Oh yeah, and sausage.
(chile water) is a zingy sauce made
with fresh chiles, herbs and cucumbers that’s
fantastic with marinated scallops.
This starter or light main course features
seared sea scallops on a Sicilian-style salad
with briny green olives and fried capers.
Quick-cooking scallops are excellent with
sweet fennel and a buttery lemon-caper sauce.
In this decadent dish, scallops and bacon are paired with a white-wine-and-grapefruit sauce that's at once tangy and buttery.
Chef Grant Achatz tops seared scallops with
a peanut butter panade, then drizzles on
a curry vinaigrette for a final, fragrant touch.
Toasted, coarsely ground coriander and fennel
seeds add crunch and pops of f lavor to grilled
scallops in a summery tomato-basil dressing.