Pairings

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.

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Perfect Pairing Rules

  1. Serve a dry rosé with hors d'oeuvres.
  2. Serve an unoaked white with anything you can squeeze a lemon or lime on.
  3. Try low-alcohol wines with spicy foods.
  4. Match rich red meats with tannic reds.
  5. With lighter meats, pair the wine with the sauce.
  6. Choose earthy wines with earthy foods.
  7. For desserts, go with a lighter wine.

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Recipes 101 - 120 of 347
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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.
India Star chef Sanjeev Kapoor prepares this shrimp curry from Goa, one of his favorite beach regions, so it’s tangy, spicy and vibrant.
This classic preparation adds tang to succulent flank steak with strong flavors of thyme, pepper and balsamic vinegar.
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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.
An abundance of wild mushrooms gives this crispy, smoky chicken an earthy depth.
A potent blend of Sichuan peppercorns and store-bought Chinese black bean–garlic paste seasons these fast, fantastic steaks.
The sweet and tangy glaze for these flavorpacked fish fillets has just three ingredients: horseradish, honey and mustard.
A perfect weeknight meal: Hanger steak cooks quickly and the garlicky brandy butter served alongside takes minutes to prepare.
A compound butter infused with sweet, floral marjoram is a fragrant addition to grilled lamb in this simple, speedy recipe.
A hearty mix of stewed peppers, onions, raisins and anchovies makes this peperonata more of a side dish than a condiment.
Sweetly caramelized heads of roasted garlic are delicious with the cumin-scented marinade for these loin chops.
Charring onions and pork on the grill gives this superfast recipe a smoky sweetness; chile powder adds spice.
Coconut water and a touch of sour cream stand in for overly rich coconut milk in this Thai-style vegetable curry.
Serve these juicy shrimp with a citrusy dipping sauce.
Charmoula, a paprika-spiked North African sauce, makes a flavorful marinade and condiment for grilled meat and fish.
In this savory steak preparation, Asian fish sauce takes the place of salt, a surprising use that adds an extra dimension of flavor.
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Recipes 101 - 120 of 347
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