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.
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.
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.
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.
Mario Batali makes this meaty, slightly creamy
ragù from ground beef, pancetta and ham, and
uses tomato paste instead of canned tomatoes.
In this luscious brunch recipe, chef Hugh Fearnley-Whittingstall layers baguette and lump crabmeat, then pours custard on top.
Beef jerky is a clever approximation for carne
seca, the dried beef in feijoada, Brazil’s dish of
stewed, smoked meats and black beans.
This take on the French classic features white beans, duck confit, sausage and bacon. Resting the beans overnight develops their flavors.
Chef Laurent Tourondel brushes burgers with butter while they grill. The natural sugars in the butter caramelize, adding rich flavor.
Umami Burger’s Adam Fleischman creates
these slider-style beef patties by f lattening
balls of ground meat on the griddle.