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.
Puréed burrata, an extra-rich mozzarella, makes a luxe sauce for spiced bison.
Adding wine to the buttery sauce for
these scallops make this dish from chef
Hugh Acheson incredibly wine-friendly.
Chef Hugh Acheson cooks shallots with butter and white wine to create a luxurious sauce for scallops.
Cubes of beef tenderloin become supertender
in this elegant and wonderfully spiced
This savory vegetarian dish with Asian-accented noodles is served here in banana leaves.
In a family recipe, Ethan Stowell uses short ribs, a marbled cut that turns fabulously succulent and tender when slow-simmered.
The Japanese-style marinade here works
especially fast, thanks to the combination of
tart citrus and salty soy sauce.
Substantial but not overly rich,
the ingenious, Spanish-inspired
toppings for this spicy, succulent
pizza are superfast to prepare.
Perfect for stuffing, güero peppers “have a
little chile personality without being too hot,”
says southern California chef Deborah
This brilliant, time-saving take on potpie uses buttered white bread in place of a pastry crust.
Sliced thinly and served with a lightly smoky,
tangy paprika butter, this juicy skirt steak is a
great dinner party dish.
Serve the pulled pork with coleslaw and pickles, or mound it on hamburger buns and top with coleslaw, onion and dill pickles.
Gently braised for hours with fresh ginger,
garlic and spices, this pork becomes
incredibly tender, fragrant and flavorful.
In this Mediterranean riff on pork and beans, the ribs are brushed with balsamic vinegar and broiled until nicely lacquered.
These meatballs can be served on their own
in a bowl, but they are equally delicious with
spaghetti or on a hoagie roll.
This savory ragù, from F&W’s Marcia Kiesel, simmers for hours to meld its flavors. Like stews, it’s even more delicious the next day.
Once it’s falling-apart tender, this sensational
lamb is meant to be torn apart by hand and
eaten in flatbread or lettuce wraps.
This twist on the retro combination of ham
and pineapple mixes pineapple with vinegar
and pork shoulder with chile sauce.
Quickly searing the racks, then grilling them
over low heat, makes this lamb perfectly
browned outside and pink within.
Gerard Craft recommends seasoning lamb with salt and pepper, covering it with plastic wrap and letting it sit overnight in the refrigerator; simpler than brining, this method helps keep the meat succulent.