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.
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.
A sweet-and-spicy marinade of maple sugar,
ginger and red pepper forms a luscious glaze
on pork loin during roasting.
A spiced, maple-sweetened apple cider
brine keeps this pork extra-juicy and gives it
a caramelized exterior as it cooks.
Chef April Bloomfield serves these steak tacos
with a rich, nutty salsa made with chipotle
chiles and pecans, but any salsa will work well.
Most red snapper for sale in the U.S. comes from the Gulf of Mexico. If you can’t find any, striped bass makes a great substitute.
Fried shallots add sweetness and a croutonlike
crunch to this simple green salad from
chef Chris Ainsworth.
NYC’s Minetta Tavern makes a spectacular burger with a blend of brisket and beef short rib; ground sirloin makes a great substitute.
These lobster rolls are quite substantial, so
one per person is plenty. Cooked shrimp
or lump crab is a fine alternative to lobster.
Grilled chicken, shrimp and sausages get
a blast of flavor from a chunky garlic salsa
made with baby peppers, cilantro and lime.
This no-fail method for ribs from Dallas
chef-turned-pitmaster Tim Byres results in
sticky, smoky ribs that melt off the bone.
More decadent than molten chocolate cake: one filled with warm raspberry, reveals F&W's Grace Parisi.
This grilled chicken dish transforms the sweet-savory elements of a Moroccan tagine—apricots, olives, couscous—into a light, summery meal. The marinade and relish are both flavored with eucalyptus honey, which has a deep, herbal flavor that's delicious with the smoky chicken. Plus, the honey caramelizes on the grill, which makes the chicken extra-crispy.
Brushing these baby back ribs with a
sweet-tart glaze of peach jam, ketchup and
lemon juice gives them incredible flavor.
Rick Bayless’s stellar vegetarian sandwiches
(tortas) are full of earthy mushrooms and
tangy goat cheese.
finalist Sarah Grueneberg created
a vegetarian version of Bolognese that’s as rich
and delicious as the meat version.