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.
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.
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.
Chef Michael White’s chunky salad gets a wonderfully bright flavor from basil and tarragon.
Four kinds of chile—whole and in hot
sauces—combine to make the spicy, sweet
sauce for these salmon fillets.
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.
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.
Chef Paul Liebrandt marinates duck breast
and shrimp in honey, soy and chiles to create
a stir-fry that’s sweet, salty and spicy.
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.
This vibrant and refreshing salad from chef
Hugh Acheson gets its great juicy crunch
from thinly sliced endives.