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.
Sweet Italian sausage and fresh fennel have a natural affinity.
To get the most from a marinade—like the fennel-garlic one used here—slash the skin and meat so the flavors can seep in.
This aromatic pork roast is super-versatile:
Excellent right out of the oven, it’s also great
at room temperature or cold for sandwiches.
Topped with fig jam, pungent blue cheese and salty prosciutto, this flatbread is a staple at Todd English’s Olives restaurants.
The secret to this luscious pork ragù is a little
cocoa powder, which deepens the savory flavor
of the meaty sauce.
This terrific salad from F&W Best New Chef
2005 Daniel Humm is crisp and lemony, with
bits of meaty pancetta and lots of fresh mint.
F&W’s Marcia Kiesel created this simple
take on a British staple, which coats mild
white fish in a light, crispy beer batter.
Fish tacos meet a Reuben sandwich in this
combination of flounder, sauerkraut, Jarlsberg
cheese and Russian dressing.
A superfast pan sauce of leek, cream and spinach makes a fantastic complement to this fast and simple pasta.
In a state often known for heavy reds,
Waters makes lithe, elegant wines, as fluid and
graceful as the winery’s name suggests.
Chef Kenny Rochford’s favorite way to prepare rack of lamb is to simply rub it with garlic, rosemary and olive oil before roasting.
For this recipe, F&W’s Grace Parisi creates
layers of flavor with Chinese chile-garlic
sauce and matchsticks of fresh ginger.
Using purchased mango chutney makes
prepping the sticky, spicy glaze for these
tender ribs a cinch.
India Star chef Sanjeev Kapoor prepares this shrimp curry from Goa, one of his favorite beach regions, so it’s tangy, spicy and vibrant.
To turn beef tenderloin into a quick-cooking
cut, Francis Mallmann butterflies it first
then sears it quickly on a hot grill.
Cooks often braise short ribs, but here, the
rich ribs are marinated in apple juice, lemon
juice and soy sauce, then grilled.
This classic preparation adds tang to
succulent flank steak with strong flavors
of thyme, pepper and balsamic vinegar.
David Burtka braises these ribs in Coca-Cola,
then brushes them with homemade barbecue
sauce before grilling them.
Whole beef tenderloin feeds lots of people and cooks remarkably fast.
Two Japanese ingredients—white miso and soy sauce—add great depth of flavor to this lush and very French sauce, yet are barely identifiable.