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.
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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.
Coconut water and a touch of sour cream
stand in for overly rich coconut milk in this
Thai-style vegetable curry.
PAIR WITH:
Serve these juicy shrimp with a citrusy dipping sauce.
In this savory steak preparation, Asian fish sauce takes the place of salt, a surprising use that adds an extra dimension of flavor.
PAIR WITH:
Lee Hefter, chef at Spago Beverly Hills, serves
his extravagant steak with peppercorn sauce
and two-cheese mashed potatoes.
PAIR WITH:
Parboiled then roasted with rosemary and olive oil, potatoes become marvelously crispy on the outside while light and fluffy within.
PAIR WITH:
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.
PAIR WITH:
Honeydew and avocado may seem like an unusual combination, but they’re delicious together in a salsa for smoky grilled scallops.
These thinly sliced short ribs are perfect for
quick grilling. Ask a butcher to cut them
flanken-style, or find them at Asian markets.
PAIR WITH:
Singapore-born chef Chris Yeo uses shrimp
instead of traditional chicken or lamb for this
festive, fragrant appetizer.
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Luke Mangan particularly likes juicy, sweet Yamba prawns (a.k.a., shrimp) from New South Wales, but any variety of fresh, large shrimp will do.
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.
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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.
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This vegetarian sandwich is terrific warm, but for a shortcut, use jarred olive tapenade instead of homemade and serve cold.
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