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.
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.
Thomas McNaughton gives sausage-and-olive
pizza a tangy twist by adding capers and
Pecorino Sardo, a firm sheep’s milk cheese.
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.
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.