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.
Popular in the Middle East, Aleppo pepper
has a mild, sweet heat. It’s terrific on this
chicken or tossed with roasted vegetables.
finalist Sarah Grueneberg
makes her Amatriciana sauce
with anchovies, so it’s extra-savory.
The gorgeous mahogany color of this roasted
turkey comes from a glaze of lemon-infused
F&W’s Melissa Rubel added scallions, fresh
ginger, garlic and sesame oil to ground pork
for a juicy Asian-flavored burger.
Andrew Zimmern got addicted to this dish
while traveling in Asia, calling it “the tastiest,
saltiest, sweetest, spiciest rib recipe I know.”
The sugarless version of nuoc cham, the pungent
Vietnamese sauce that dresses this salad,
transforms it into a more wine-friendly dish.
Star chef Tyler Florence ups the burger ante
with a blend of ground meats topped with
thick-cut bacon and triple-cream cheese.
The Alsace region of France is known for rich quiches like this one.
This comforting dish combines succulent
shredded pork, pasta and a tangy tomato-wine
sauce. The mixture is topped with cheese.
Flank steak gets powerful flavor from a
24-hour marinade in balsamic vinaigrette.
Any extra can be drizzled on top after grilling.
This luxurious porterhouse steak contains both the New York strip and the tenderloin.
Australian chef Pete Evans uses green mango—which is firm and a little crunchy—for the salad that accompanies this salmon.
Chef Naomi Pomeroy uses barley to make her
hearty version of risotto, packed with sautéed
This brisket gets seasoned, braised and
roasted so it’s super-tender with a crisp crust;
it’s terrific with a garlicky oregano sauce.
Homemade ketchup spiked with smoky, dried
pasilla chiles transforms a basic grilled burger into
a backyard triumph.
Sometimes referred to as “mock tender,” teres
major is a cut whose similarity to tenderloin
makes it a great stand-in for filet mignon.
This rich, wintery braise gets its intensity
from hours of hands-off simmering and is
fantastic over polenta or pasta.
Chef Jonathan Waxman’s fantastic beef
tenderloin Stroganoff is enriched with créme
fraîche and dotted with sautéed mushrooms.
A dead-simple gratin of nutty celery root
soaks up a rich pan sauce and makes a terrific
change from the usual steak-and-potatoes.
The lamb in this juicy burger adds a complex flavor.
Despite the spicy intensity of the homemade
barbecue sauce, the pork and beer flavors here
come straight through.
Browning the meat first, then
slowly braising it in an herb-infused
amber ale, results in a
meltingly tender roast fragrant
with thyme, parsley and bay leaf.
At NYC’s The Darby, Alexandra Guarnaschelli
perused old supper-club menus and came
away with the idea for this soufflé.
Beef tenderloin works equally well in this
elegant recipe for bison steaks, and using
store-bought demiglace makes it superfast.
Adding capers, dill pickle and toasted
caraway seeds to store-bought mayonnaise
creates a flavor-packed condiment in a flash.
To achieve juicy meat and a lacquered skin
on a roast turkey, brine the bird overnight,
then baste it with a sugar glaze.
Dan Barber’s brilliant recipe makes braised
carrots the star and lamb the accompaniment.
Try sandwiching any leftover meat and
juices from this super-tender lamb with
pickled vegetables and focaccia for lunch.
Lamb shoulder becomes incredibly tender
and flavorful when slow-cooked with wine,
stock, herbs and vegetables.
Slow-cooking these pork shoulder chops
with wine, bacon and rosemary gives them
incredible flavor and keeps them juicy.
Perfect with the creamy leeks and fennel,
Michel Nischan’s braised sweet-and-savory
pork simply melts in your mouth.
This pork loin from F&W’s Marcia Kiesel is studded with sweet, juicy onions and grapes.
These beefy short ribs braised in an
intensely savory broth are a variation on
the Korean soup known as kalbi tang.
Hugh Acheson puts a spin on the classic
Southern side of collard greens by adding
a few tablespoons of umami-rich miso.
Toasting cubes of olive bread in the chicken
pan juices turns them custardy on the inside
and crunchy on the outside.
Chef Suzanne Goin’s sumptuous open-face
sandwich combines frisée salad with melted
cheese, prosciutto and an egg on top.
Loosely based on a dish from Copenhagen
chef René Redzepi, of Noma, this warm salad
gets dressed with a rich chicken jus.
The roasted peppers, cumin and
pomegranate molasses in this pasta and clam
dish give it a Middle Eastern accent.
Mario Batali makes this meaty, slightly creamy
ragù from ground beef, pancetta and ham, and
uses tomato paste instead of canned tomatoes.
Based on a recipe from Alain Ducasse, these
seared rib eyes are crusty outside and richly
flavored with butter, thyme and garlic.
In this luscious brunch recipe, chef Hugh Fearnley-Whittingstall layers baguette and lump crabmeat, then pours custard on top.
Beef jerky is a clever approximation for carne
seca, the dried beef in feijoada, Brazil’s dish of
stewed, smoked meats and black beans.
This take on the French classic features white beans, duck confit, sausage and bacon. Resting the beans overnight develops their flavors.
Chef Laurent Tourondel brushes burgers with butter while they grill. The natural sugars in the butter caramelize, adding rich flavor.
Umami Burger’s Adam Fleischman creates
these slider-style beef patties by f lattening
balls of ground meat on the griddle.
The bold flavors in the Château de
Gourgazaud red make a fantastic match with
these juicy, cheese-stuffed burgers.
Breakfast sausage and cherries mixed into
ground pork create an intensely flavorful
and juicy meat loaf that’s a cinch to prepare.
The chopped fresh herbs in the biscuits that
top this comforting chicken stew add another
layer of flavor to the dish.
Veronica Salazar of El Huarache Loco in
San Francisco bumps up the flavor of this
with chorizo and bacon.
Cookbook author Melissa Clark’s version of
this mustardy chicken stew—made with only
drumsticks—is thickened with crème fraîche.
This quick chicken sauté steals the flavors
from a classic French pan sauce: mustard,
tarragon, white wine and cream.
These delicious pounded, breaded and fried
chicken cutlets, with their crisp golden crust,
are enriched by a silky butter sauce.
While there are thousands of versions of
—the smoky Mexican tomato sauce—
this one calls for only a few ingredients.
Marcia Kiesel, a self-described mushroom freak, uses porcini to make her delicious, earthy chicken thigh sauté with roasted garlic cloves. She finishes the dish with a sprinkle of chopped tarragon, which adds a light, herbal sweetness.
The spicy shrimp for this dish can be
prepared in the time it takes for the couscous
to cook, making it an incredible time-saver.
Marcia Kiesel adds a southern French
touch to this luscious cold roast with the use
of Picholine olives and herbes de Provence.
Marcia Kiesel updates a diner staple by using
ground lamb instead of beef and serving it
with wilted spinach and warm goat cheese.
This smoky Spanish sausage, cooked in red wine until plump and juicy, makes a wonderfully simple party snack.
These pork chops get coated with cocoa and chile powders for a rub that’s like a deconstructed version of Mexican mole sauce.
Chef Francis Paniego uses cod fillets instead
of the cheeks of the fish in this adaptation of
an adored Basque dish.
A glaze of cider vinegar and sorghum syrup
(or, alternatively, molasses) gives this slow-roasted
pork a tangy-sweet glaze.
This bright and fresh chimichurri is used
twice: as a sauce for the steak and as a
dressing for the accompanying herb salad.
To make his version of chilaquiles
tortilla chips cooked in salsa), chef Jamie
Bissonnette unabashedly opts for Fritos.
New Orleans chef John Harris uses coriander seeds to make a simple, citrusy crust for his French-influenced rack of lamb.
Instead of serving this stew with crackers,
Boston chef Jeremy Sewall dunks a crisp slice
of rosemary-scented toast in each bowl.
This luxurious crab and shrimp risotto
gets its creamy texture from arborio rice and
a dollop of mascarpone cheese.
These amazing, light and simple crab
cakes are bound with fish, not cracker
crumbs, for a deep seafood flavor.
The wonderfully citrusy dressing for the salad here is made with fresh lemon and orange juices and whisked with a little olive oil and mayonnaise until creamy.
The tart-sweet flavors of lingonberry jam
make it a delicious complement to these
crispy fried veal cutlets.
Chef Michael White’s chunky salad gets a wonderfully bright flavor from basil and tarragon.
Four kinds of chile—whole and in hot
sauces—combine to make the spicy, sweet
sauce for these salmon fillets.
In these plump, juicy burgers, caramelized
onions and Gruyére add a sweet, rich edge
to succulent ground beef.
Using the mushroom-soaking liquid to cook
the rice gives this risotto intense flavor; goat
cheese, butter and Parmesan add richness.
Store-bought confit duck legs make these
tacos really easy. Another shortcut: crisping
the skin in a microwave.
Here’s an easy sauce for duck: After roasting
the legs until crisp, thicken the cooking juices
with hazelnuts, bread and garlic.
Chef Paul Liebrandt marinates duck breast
and shrimp in honey, soy and chiles to create
a stir-fry that’s sweet, salty and spicy.
Smoked paprika is a key to the great depth
of f lavor in this straightforward, incredibly
flavorful chorizo- and seafood-studded dish.
A good sauce is the bridge between the meat and the wine. This one gets extra-deep flavor from veal stock.
This vibrant and refreshing salad from chef
Hugh Acheson gets its great juicy crunch
from thinly sliced endives.
This quick-cooking staple of Ethiopian home
cooking gets its kick from berbere
, a fragrant,
chili-based spice blend.
Roasted almonds, parsley and Parmigiano-Reggiano cheese create a nutty, fresh-tasting pasta dish that’s terrific warm or cold.
Toasty marcona almonds, tangy goat cheese
and sweet dates help give this colorful raw
salad its incredible flavor.
Chefs Steve Samson and Zach Pollack pair
farro pasta with hearty, rustic sauces; this
one gets its richness from chicken livers.
Sweet Italian sausage and fresh fennel have a natural affinity.
To get the most from a marinade—like the fennel-garlic one used here—slash the skin and meat so the flavors can seep in.
This aromatic pork roast is super-versatile:
Excellent right out of the oven, it’s also great
at room temperature or cold for sandwiches.
Topped with fig jam, pungent blue cheese and salty prosciutto, this flatbread is a staple at Todd English’s Olives restaurants.
In this luxurious main course, porcini mushrooms add earthiness to a delicious red-wine sauce for flank steak.
The secret to this luscious pork ragù is a little
cocoa powder, which deepens the savory flavor
of the meaty sauce.
This terrific salad from F&W Best New Chef
2005 Daniel Humm is crisp and lemony, with
bits of meaty pancetta and lots of fresh mint.
F&W’s Marcia Kiesel created this simple
take on a British staple, which coats mild
white fish in a light, crispy beer batter.
Fish tacos meet a Reuben sandwich in this
combination of flounder, sauerkraut, Jarlsberg
cheese and Russian dressing.
A superfast pan sauce of leek, cream and spinach makes a fantastic complement to this fast and simple pasta.
In a state often known for heavy reds,
Waters makes lithe, elegant wines, as fluid and
graceful as the winery’s name suggests.
Chef Kenny Rochford’s favorite way to prepare rack of lamb is to simply rub it with garlic, rosemary and olive oil before roasting.
For this recipe, F&W’s Grace Parisi creates
layers of flavor with Chinese chile-garlic
sauce and matchsticks of fresh ginger.
Using purchased mango chutney makes
prepping the sticky, spicy glaze for these
tender ribs a cinch.
India Star chef Sanjeev Kapoor prepares this shrimp curry from Goa, one of his favorite beach regions, so it’s tangy, spicy and vibrant.
To turn beef tenderloin into a quick-cooking
cut, Francis Mallmann butterflies it first
then sears it quickly on a hot grill.