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.
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.
To keep halibut moist, chef Chris Cosentino
of San Francisco’s Incanto sears it in cuminspiked
A creamy, vivid parsley sauce is delicious
with white fish like halibut.
Preheating the oven to 500° and then reducing
the temperature to 375° yields a lamb that’s
crusty on the outside and juicy within.
This flaky white fish is dressed up with zesty ingredients like lemon and fresh herbs.
Slow-roasting the pork shoulder for this
sandwich is worth it: The herbs and garlic
infuse the meat with incredible flavor.
Inspired by Peking duck, Italian vintner
Piero Incisa della Rocchetta brushes this
chicken with soy sauce and honey.
The flavors of lamb, herbs and Syrah have
an incredible affinity for each other that’s
showcased in this pairing.
Naturally tart tamarind keeps the honey-based barbecue sauce from becoming too sweet for the luscious, slow-cooked ribs.
This roast-deliciously crusted with horseradish and black peppercorns-is perfect hot out of the oven, but it's also amazing cold on a sandwich.
For this sweet and spicy chicken, Marcie
Turney blends tamarind and other Indian
flavors into her molasses barbecue sauce.
Using rotisserie chicken makes this dish supereasy; its curry-yogurt sauce gets a hit of flavor from store-bought mango chutney.
The best way to improve on a great grilled
cheese is to sprinkle cheese on the outside of
the bread, creating an incredible crust.
Double-cut chops are extra thick and juicy; brining them for a few hours helps season them.
Fruity and tart grapefruit juice is used
here both to glaze the crab and to make
the sweet-tangy salad dressing.
Here, sliced beef is marinated in soy sauce, sugar, sesame oil and garlic, then grilled.
Grace Parisi makes her version of harissa
with fresh green chiles to add bright flavor
to smoky grilled lamb burgers.
In this twist on veal Milanese (a pounded,
breaded and fried veal cutlet), Marcelo
Betancourt substitutes double-cut lamb chops.
These lamp chops are served with a meaty ragù
tossed with the Sardinian pasta malloreddus.
Cavatelli makes a great substitute.