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.
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.
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.
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.
These salty-sweet skewers get a boost of flavor from nutty miso.
Chef Jonathan Waxman’s fantastic beef
tenderloin Stroganoff is enriched with créme
fraîche and dotted with sautéed mushrooms.
This beef tenderloin gets cooked sous vide—a restaurant technique that home cooks can easily replicate (a thermometer is essential).
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.
Apricot jam makes for an irresistible sweet-tart dressing tossed with bitter greens.
Instead of using mayonnaise in this salad, cookbook author Joy Manning blends the basil-inflected vinaigrette with soft tofu.
Adding capers, dill pickle and toasted
caraway seeds to store-bought mayonnaise
creates a flavor-packed condiment in a flash.
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.
Braised very simply, these succulent short ribs
from chef Tom Colicchio are a great showcase
for good quality beef and hearty red wines.
These beefy short ribs braised in an
intensely savory broth are a variation on
the Korean soup known as kalbi tang.
Toasting cubes of olive bread in the chicken
pan juices turns them custardy on the inside
and crunchy on the outside.
Loosely based on a dish from Copenhagen
chef René Redzepi, of Noma, this warm salad
gets dressed with a rich chicken jus.
Mario Batali makes this meaty, slightly creamy
ragù from ground beef, pancetta and ham, and
uses tomato paste instead of canned tomatoes.
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.
Rubbing a vibrant jerk paste on chops before a quick 20 minutes on the grill gives them an insanely good, peppery heat.
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.
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.
This sweet and spicy chicken dish is inspired by the Basque stew called piperade
While there are thousands of versions of
—the smoky Mexican tomato sauce—
this one calls for only a few ingredients.
Mario Batali learned to make pollo casero
—chicken in white wine and pepper sauce—while filming Spain...On the Road Again
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.
To create this Southwestern-inspired dish, Melissa Rubel Jacobson tosses shrimp with chipotle chile powder (made from dried, smoked jalapeños), grills them, then layers them on top of crunchy fried corn tortillas and crisp, citrusy slaw.
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.
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.
San Francisco sommelier and trained chef
Rajat Parr adds spice-driven complexity from
his native India to juicy, tender duck breasts.
New Orleans chef John Harris uses coriander seeds to make a simple, citrusy crust for his French-influenced rack of lamb.
Studded with potatoes and peppers, this
tomato-rich, chunky hash makes a great
change of pace for a weeknight supper.
Grape-sized caperberries are the mature fruit of the caper bush. Sliced thin, they perk up this silky mousse.
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.
It takes about only three minutes to make this thick, creamy semolina on the stove; the mushrooms cook in the oven unattended.
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.
Pea shoots are the tender leaves and tendrils of pea plants. They have a spinach-like flavor that’s delicious.
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.
This recipe is best when made with a fragrant herb-infused oil, but it’s also delicious with high quality extra-virgin olive oil.
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.
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.
Olive, canola and hazelnut oils give depth to
the dressing in this fantastic winter salad. For
more color, use both red and white 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.
The style is called free-form because the pasta can be arranged in different ways—for instance, folded over the filling—instead of traditionally layered.
The secret to this luscious pork ragù is a little
cocoa powder, which deepens the savory flavor
of the meaty sauce.
For this summer stew, use “field seconds”—the perfectly delicious, less beautiful tomatoes often sold for less at farmers’ markets.
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.
Coconut milk gives this fragrant curry a satiny richness.
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.
India Star chef Sanjeev Kapoor prepares this shrimp curry from Goa, one of his favorite beach regions, so it’s tangy, spicy and vibrant.