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 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.
An abundance of wild mushrooms gives this crispy, smoky chicken an earthy depth.
Chef Jose Enrique makes grilled shrimp
into a meal by serving them over
a tangy-sweet escabeche made from yuca.
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.
Chef Renee Erickson serves them with a
sweet-savory Moroccan-inspired relish that
includes pine nuts, golden raisins and lemon.
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.