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 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.
This quick-cooking staple of Ethiopian home
cooking gets its kick from berbere
, a fragrant,
chili-based spice blend.
Roasted almonds, parsley and Parmigiano-Reggiano cheese create a nutty, fresh-tasting pasta dish that’s terrific warm or cold.
Toasty marcona almonds, tangy goat cheese
and sweet dates help give this colorful raw
salad its incredible flavor.
Chefs Steve Samson and Zach Pollack pair
farro pasta with hearty, rustic sauces; this
one gets its richness from chicken livers.
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.
In this luxurious main course, porcini mushrooms add earthiness to a delicious red-wine sauce for flank steak.
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.
The secret to Bobby Flay’s crispy, juicy fried
chicken is how it’s cooked: first roasted, then
quick-fried just before serving.
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.