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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.

Recipe Search

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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 388
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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.
Sweet citrus juices and lots of garlic are the keys to the crispy, caramelized meat on this ridiculously flavorful pork roast.
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.
PAIR WITH:
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.
Recipes 101 - 120 of 388
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