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.
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.
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.
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.
Lee Hefter, chef at Spago Beverly Hills, serves
his extravagant steak with peppercorn sauce
and two-cheese mashed potatoes.
Parboiled then roasted with rosemary and olive oil, potatoes become marvelously crispy on the outside while light and fluffy within.
Portland, Oregon’s Viking Soul Food truck
serves this aquavit-cured salmon with lefse
a Norwegian flatbread made from potatoes.
Garnished with sliced, sautéed jalapeños, this sweet-spicy salmon dish has just four ingredients, plus salt and pepper.