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.
The bold flavors in the Château de
Gourgazaud red make a fantastic match with
these juicy, cheese-stuffed burgers.
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
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
—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.
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.
These pork chops get coated with cocoa and chile powders for a rub that’s like a deconstructed version of Mexican mole sauce.
A glaze of cider vinegar and sorghum syrup
(or, alternatively, molasses) gives this slow-roasted
pork a tangy-sweet glaze.
This bright and fresh chimichurri is used
twice: as a sauce for the steak and as a
dressing for the accompanying herb salad.
To make his version of chilaquiles
tortilla chips cooked in salsa), chef Jamie
Bissonnette unabashedly opts for Fritos.
New Orleans chef John Harris uses coriander seeds to make a simple, citrusy crust for his French-influenced rack of lamb.
Instead of serving this stew with crackers,
Boston chef Jeremy Sewall dunks a crisp slice
of rosemary-scented toast in each bowl.
This luxurious crab and shrimp risotto
gets its creamy texture from arborio rice and
a dollop of mascarpone cheese.