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.
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.
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.