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.
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.
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.
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.
Singapore-born chef Chris Yeo uses shrimp
instead of traditional chicken or lamb for this
festive, fragrant appetizer.
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.
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.