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.
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.
Here, tender lamb chopschops are garnished
with fresh green herbs, flash-fried to a
The fast, lightly sweet sauce here made
with wine, honey and grapes is cooked in
the same pan as the lamb chops.
Thinly pounded fried lamb steaks are
delicious with romesco, a tangy Spanish
sauce that gets a richness from almonds.
Lamb is a natural match with briny olives and roasted peppers. Israeli couscous is perfect here for soaking up the juicy sauce.
Street food is moving from the cart to the kitchen. In NYC, the Kwik Meal cart serves amazing lamb over rice. Here, F&W’s version.
A vibrant salsa verde from chef Seamus Mullen at New York City’s Boqueria doubles as a marinade for these lamb skewers.
The secret to this simple recipe is freshly
toasted and ground cumin, which gives a
more intense flavor than spice out of a jar.
The lamb in this Moroccan-inspired stew becomes buttery and melt-in-your-mouth tender as it cooks.
Duck legs become incredibly tender after
cooking in red wine and chicken stock; the
braising liquid makes an intense sauce.
Silvena Rowe’s signature dish at Quince in
London is this sliced grilled lamb with dilled
yogurt and cucumbers, wrapped in flatbread.
Marinating this steak overnight with thinly
sliced lemons and minced garlic makes the
meat tender and incredibly flavorful.
Bulgur, a quick-cooking form of whole wheat, is marvelous in this make-ahead salad tossed with baby spinach and precooked shrimp.
Chicago chef Bill Kim bathes these juicy
roast chickens overnight in a tangy, garlicladen,
Puerto Rican–style marinade.
In this easy, elegant dish, Marcia Kiesel looks to strongly flavored herbs, such as thyme and marjoram, because she likes them with meaty mahimahi. Along with white wine, she includes clam juice to add a briny edge.
Purchased mango chutney makes a
fantastic base for the sticky-sweet glaze
on this succulent grilled turkey.