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.
San Francisco sommelier and trained chef
Rajat Parr adds spice-driven complexity from
his native India to juicy, tender duck breasts.
New Orleans chef John Harris uses coriander seeds to make a simple, citrusy crust for his French-influenced rack of lamb.
Studded with potatoes and peppers, this
tomato-rich, chunky hash makes a great
change of pace for a weeknight supper.
Grape-sized caperberries are the mature fruit of the caper bush. Sliced thin, they perk up this silky mousse.
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.
It takes about only three minutes to make this thick, creamy semolina on the stove; the mushrooms cook in the oven unattended.
These amazing, light and simple crab
cakes are bound with fish, not cracker
crumbs, for a deep seafood flavor.
The wonderfully citrusy dressing for the salad here is made with fresh lemon and orange juices and whisked with a little olive oil and mayonnaise until creamy.
The tart-sweet flavors of lingonberry jam
make it a delicious complement to these
crispy fried veal cutlets.
Pea shoots are the tender leaves and tendrils of pea plants. They have a spinach-like flavor that’s delicious.
In these plump, juicy burgers, caramelized
onions and Gruyére add a sweet, rich edge
to succulent ground beef.
Using the mushroom-soaking liquid to cook
the rice gives this risotto intense flavor; goat
cheese, butter and Parmesan add richness.
This recipe is best when made with a fragrant herb-infused oil, but it’s also delicious with high quality extra-virgin olive oil.
Store-bought confit duck legs make these
tacos really easy. Another shortcut: crisping
the skin in a microwave.
Here’s an easy sauce for duck: After roasting
the legs until crisp, thicken the cooking juices
with hazelnuts, bread and garlic.
Smoked paprika is a key to the great depth
of f lavor in this straightforward, incredibly
flavorful chorizo- and seafood-studded dish.
A good sauce is the bridge between the meat and the wine. This one gets extra-deep flavor from veal stock.
Olive, canola and hazelnut oils give depth to
the dressing in this fantastic winter salad. For
more color, use both red and white endives.