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.
Despite the spicy intensity of the homemade
barbecue sauce, the pork and beer flavors here
come straight through.
Browning the meat first, then
slowly braising it in an herb-infused
amber ale, results in a
meltingly tender roast fragrant
with thyme, parsley and bay leaf.
At NYC’s The Darby, Alexandra Guarnaschelli
perused old supper-club menus and came
away with the idea for this soufflé.
Beef tenderloin works equally well in this
elegant recipe for bison steaks, and using
store-bought demiglace makes it superfast.
Adding capers, dill pickle and toasted
caraway seeds to store-bought mayonnaise
creates a flavor-packed condiment in a flash.
To achieve juicy meat and a lacquered skin
on a roast turkey, brine the bird overnight,
then baste it with a sugar glaze.
Dan Barber’s brilliant recipe makes braised
carrots the star and lamb the accompaniment.
Try sandwiching any leftover meat and
juices from this super-tender lamb with
pickled vegetables and focaccia for lunch.
Lamb shoulder becomes incredibly tender
and flavorful when slow-cooked with wine,
stock, herbs and vegetables.
Slow-cooking these pork shoulder chops
with wine, bacon and rosemary gives them
incredible flavor and keeps them juicy.
Perfect with the creamy leeks and fennel,
Michel Nischan’s braised sweet-and-savory
pork simply melts in your mouth.
This pork loin from F&W’s Marcia Kiesel is studded with sweet, juicy onions and grapes.
These beefy short ribs braised in an
intensely savory broth are a variation on
the Korean soup known as kalbi tang.
Hugh Acheson puts a spin on the classic
Southern side of collard greens by adding
a few tablespoons of umami-rich miso.
Toasting cubes of olive bread in the chicken
pan juices turns them custardy on the inside
and crunchy on the outside.
Chef Suzanne Goin’s sumptuous open-face
sandwich combines frisée salad with melted
cheese, prosciutto and an egg on top.
Loosely based on a dish from Copenhagen
chef René Redzepi, of Noma, this warm salad
gets dressed with a rich chicken jus.
The roasted peppers, cumin and
pomegranate molasses in this pasta and clam
dish give it a Middle Eastern accent.
Mario Batali makes this meaty, slightly creamy
ragù from ground beef, pancetta and ham, and
uses tomato paste instead of canned tomatoes.
Based on a recipe from Alain Ducasse, these
seared rib eyes are crusty outside and richly
flavored with butter, thyme and garlic.