Pairings

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.

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Perfect Pairing Rules

  1. Serve a dry rosé with hors d'oeuvres.
  2. Serve an unoaked white with anything you can squeeze a lemon or lime on.
  3. Try low-alcohol wines with spicy foods.
  4. Match rich red meats with tannic reds.
  5. With lighter meats, pair the wine with the sauce.
  6. Choose earthy wines with earthy foods.
  7. For desserts, go with a lighter wine.

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Recipes 41 - 60 of 373
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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.
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.
PAIR WITH:
The bold flavors in the Château de Gourgazaud red make a fantastic match with these juicy, cheese-stuffed burgers.
Breakfast sausage and cherries mixed into ground pork create an intensely flavorful and juicy meat loaf that’s a cinch to prepare.
The chopped fresh herbs in the biscuits that top this comforting chicken stew add another layer of flavor to the dish.
Veronica Salazar of El Huarache Loco in San Francisco bumps up the flavor of this fajita-like alambre with chorizo and bacon.
Cookbook author Melissa Clark’s version of this mustardy chicken stew—made with only drumsticks—is thickened with crème fraîche.
This quick chicken sauté steals the flavors from a classic French pan sauce: mustard, tarragon, white wine and cream.
These delicious pounded, breaded and fried chicken cutlets, with their crisp golden crust, are enriched by a silky butter sauce.
While there are thousands of versions of tinga—the smoky Mexican tomato sauce— this one calls for only a few ingredients.
Marcia Kiesel, a self-described mushroom freak, uses porcini to make her delicious, earthy chicken thigh sauté with roasted garlic cloves. She finishes the dish with a sprinkle of chopped tarragon, which adds a light, herbal sweetness.
The spicy shrimp for this dish can be prepared in the time it takes for the couscous to cook, making it an incredible time-saver.
Marcia Kiesel adds a southern French touch to this luscious cold roast with the use of Picholine olives and herbes de Provence.
PAIR WITH:
Marcia Kiesel updates a diner staple by using ground lamb instead of beef and serving it with wilted spinach and warm goat cheese.
This smoky Spanish sausage, cooked in red wine until plump and juicy, makes a wonderfully simple party snack.
Recipes 41 - 60 of 373
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