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.
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.
Star chef Tom Colicchio grills this showstopping
whole sea bass with Asian flavors
like cilantro, lime and hot chile sauce.
On his first visit to Saigon, chef Luke Nguyen
of Sydney’s Red Lantern loved this simple
sandwich of peppery pork and hoisin sauce.