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.
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.
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.
This sweet and spicy chicken dish is inspired by the Basque stew called piperade
While there are thousands of versions of
—the smoky Mexican tomato sauce—
this one calls for only a few ingredients.
Mario Batali learned to make pollo casero
—chicken in white wine and pepper sauce—while filming Spain...On the Road Again
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.
To create this Southwestern-inspired dish, Melissa Rubel Jacobson tosses shrimp with chipotle chile powder (made from dried, smoked jalapeños), grills them, then layers them on top of crunchy fried corn tortillas and crisp, citrusy slaw.
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.