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 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.
, thin slices of roasted meat and condiments that are often wrapped in a pita, makes a great dish for casual parties.
If some butter spills onto the coals, don’t
worry: It will smoke the oysters as they cook.
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.
a paprika-spiked North African
sauce, makes a flavorful marinade and
condiment for grilled meat and fish.
Lee Hefter, chef at Spago Beverly Hills, serves
his extravagant steak with peppercorn sauce
and two-cheese mashed potatoes.
Portland, Oregon’s Viking Soul Food truck
serves this aquavit-cured salmon with lefse
a Norwegian flatbread made from potatoes.
These thinly sliced short ribs are perfect for
quick grilling. Ask a butcher to cut them
flanken-style, or find them at Asian markets.
judge Hugh Acheson adds crisp
green apple to give crunch and sweetness
to this light, smoky shrimp dish.
The vibrant herb-and-garlic sauce chimichurri
works both as a marinade for the shrimp
and as a dressing for the black-eyed peas.
Chef Jamie Bissonnette uses pickled mustard
seeds—scooped out from the brine of a pickle
jar—to give these shrimp crunch.
The sauce for this shrimp is a simple version
of Italy’s salmoriglio,
typically made with
lemon and herbs in a mortar.
Chef Susan Feniger uses coconut, chiles and kaffir lime leaves to create a green Sriracha, a Thai-style hot sauce, to serve with steak.
Mario Batali created this superthick,
caper-studded version of a classic vinegary
herb sauce to complement grilled steak.
is a sauce made from dried chiles,
ground seeds and nuts. This one, with almond
butter and anchos, is fabulous on steak.
Fort Worth chef Tim Love keeps bone-in rib
eyes extra-juicy by searing them on the grill
and letting them rest before finishing them.
This vegetarian sandwich is terrific warm, but for a shortcut, use jarred olive tapenade instead of homemade and serve cold.