October ’26 Drink Better Wine Club: Food Pairing Recipes

October ’26 Drink Better Wine Club: Food Pairing Recipes

October is officially comfort food season, and this month’s wine club pairings are all about the kind of food I genuinely love to eat. Think bubbling mac and cheese, a big pot of homemade Texas-style chili, and crispy fish sandwiches piled high with a tangy, creamy dressing and crunchy slaw.

I love an elaborate dinner as much as anyone, but some of my favorite wine pairings happen with the simplest, most comforting dishes. There’s something especially satisfying about opening a beautiful bottle of Burgundy alongside homemade mac and cheese or enjoying a Rhône red with a bowl of chili.

This month, we’re exploring three very different wines: a savory, spice-driven Côtes-du-Rhône, a beautifully textured and mineral-driven Hungarian Furmint, and a mature Pinot Noir from Burgundy. Each brings something different to the table, and I’ve chosen recipes that highlight what makes these wines special without requiring you to spend an entire day in the kitchen.

Let’s get to it!

Texas-Style Beef Chili with Cheddar Cornbread

Wine Pairing: Saint Damien Côtes-du-Rhône La Bouveau 2024

Serves 4–6 | Prep: 25 minutes | Cook: 2–2½ hours

Few things are more satisfying on a chilly October evening than a big pot of homemade chili simmering on the stove. For this version, I’m taking inspiration from the hearty, deeply flavored Texas-style chili I love. No beans, no unnecessary fuss, just tender beef, rich tomatoes, dried chiles, warm spices, and a thick, savory sauce.

Instead of relying entirely on ground beef, we’re using chunks of chuck roast that become wonderfully tender as they simmer. Dried ancho chiles bring depth and a subtle smokiness without making the chili aggressively spicy.

And because I love a good shortcut when it makes sense, we’re dressing up a box of cornbread mix with freshly grated sharp cheddar, buttermilk, and butter. Nobody needs to make cornbread from scratch on a weeknight unless they really want to.

The Saint Damien Côtes-du-Rhône brings dark fruit, peppery spice, and savory depth to the pairing. Those flavors work beautifully with the slow-cooked beef, cumin, and dried chiles, while the wine’s freshness balances the richness of the dish.

Ingredients

For the chili

• 2 lbs beef chuck roast, cut into ½–¾-inch cubes
• 2 tbsp neutral oil, divided
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 2 dried ancho chiles, stems and seeds removed (or just use 1 tbsp Ancho Chili powder)
• 1 cup hot beef broth, for soaking the chiles
• 2 tbsp tomato paste
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1½ cups additional beef broth
• 1½ tbsp mild chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp ground coriander
• 1 tbsp Worcestershire sauce
• 1 tsp apple cider vinegar
• Kosher salt and freshly ground black pepper

Not Optional toppings

• Freshly grated sharp cheddar cheese
• Sour cream
• Thinly sliced scallions

For the cheddar cornbread

• 1 box cornbread mix (8–9 oz, such as Jiffy)
• Eggs and milk as directed on the package
• 2 tbsp sour cream
• ½ cup freshly grated sharp cheddar cheese, from a block
• 1 tbsp melted butter, plus more for serving

Instructions

Make the chili

1. Place the dried ancho chiles in a bowl and cover with 1 cup hot beef broth. Let soften for 15–20 minutes, then blend the chiles with their soaking liquid until smooth.
2. Pat the beef dry and season generously with salt and pepper.
3. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Brown the beef in batches, about 2–3 minutes per side. Transfer to a plate.
4. Reduce the heat to medium and add the remaining oil and diced onion. Cook for 5–7 minutes, until softened and lightly golden.
5. Add the garlic, tomato paste, chili powder, cumin, smoked paprika, oregano, and coriander. Cook for 1 minute, stirring constantly.
6. Return the beef and any accumulated juices to the pot. Add the ancho chile purée, fire-roasted tomatoes, remaining beef broth, and Worcestershire sauce.
7. Bring to a gentle simmer, cover partially, and cook over low heat for approximately 2 hours, stirring occasionally, until the beef is tender. Add a little additional broth if necessary.
8. Once the beef is tender, remove the lid and simmer for another 10–15 minutes if the chili needs thickening. Stir in the apple cider vinegar and adjust the seasoning.
9. Serve with your favorite toppings and warm cheddar cornbread.

Make the cheddar cornbread

1. Preheat the oven according to the cornbread mix package instructions.
2. Prepare the batter using the eggs and milk called for on the package.
3. Fold in the sour cream, freshly grated cheddar, and melted butter.
4. Pour into a greased baking dish or muffin tin and bake according to the package directions, adding a few minutes if needed. The center should be set and a toothpick should come out clean.
5. Serve warm with a little butter.

Pairing Note

The Saint Damien Côtes-du-Rhône has the fruit, spice, and savory depth to complement this hearty chili without being overshadowed. The dried ancho chiles bring a subtle earthiness that works beautifully with the wine’s peppery character, while the slow-cooked beef gives the pairing richness and substance. The cheddar cornbread adds a buttery, slightly sweet contrast. Keep the chili’s heat moderate, and serve the wine slightly below room temperature.

Crispy Fish Sandwiches with Chef’s Dressing & Crunchy Fennel Slaw

Wine Pairing: Balassa Duck Furmint Tokaj 2024

Serves 4 | Prep: 25 minutes | Cook: 15 minutes

I love a really good fish sandwich. Not the sad, soggy kind, but a beautiful piece of flaky white fish with a golden, crispy crust, tucked into a toasted bun with plenty of sauce and something fresh and crunchy.

During my years working in restaurants, I spent some time at Hillstone, and there are a few things from those days that have stuck with me. Their Chef’s Dressing is one of them. It’s a mayonnaise-based dressing loaded with fresh herbs, lemon, garlic, and anchovies. The anchovies aren’t there to make it taste fishy; they give the dressing a wonderful savory depth that makes it hard to stop eating. 

For these sandwiches, we’re using panko breadcrumbs to get the fish nice and crispy, a generous spoonful of Chef’s Dressing, and a simple slaw of shaved fennel and cabbage. Nothing complicated, just a really delicious fish sandwich.

Balassa’s Duck Furmint from Tokaj is a fascinating wine, with beautiful texture, vibrant acidity, and a distinctive mineral character. It’s exactly the kind of white wine I love pairing with fried seafood. The acidity cuts through the richness, while the wine has enough substance to stand up to the crispy coating and creamy dressing. The lemon, fresh herbs, and subtle salinity from the anchovies bring everything together.

Ingredients

For the crispy fish

• 1½ lbs skinless cod or haddock, cut into 4 sandwich-sized portions
• ½ cup all-purpose flour
• 2 large eggs
• 1 tbsp milk
• 1½ cups panko breadcrumbs
• ½ tsp garlic powder
• ½ tsp kosher salt, plus more for seasoning
• Freshly ground black pepper
• Neutral oil, for shallow frying
• 4 soft potato buns
• 1 tbsp butter, for toasting the buns

For the Chef’s Dressing

• 1 cup mayonnaise
• 2 small anchovy fillets, finely minced into a paste
• 1–2 garlic cloves, finely grated
• ⅛ tsp cayenne pepper
• 1 tsp finely chopped fresh chives
• 3 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh tarragon
• 1 tbsp freshly squeezed lemon juice
• Freshly ground black pepper, to taste

For the crunchy fennel slaw

• ½ small fennel bulb, very thinly shaved
• 1½ cups finely shredded green cabbage
• 1 tbsp fresh lemon juice
• 1 tbsp olive oil
• ½ tsp Dijon mustard
• 1 tsp honey
• 1 tbsp chopped fresh parsley
• Pinch of kosher salt
• Freshly ground black pepper

Instructions

Make the Chef’s Dressing

1. Finely mince the anchovies and garlic together until they form a smooth paste. You can use the flat side of a knife to mash them against your cutting board.
2. In a medium bowl, combine the mayonnaise, anchovy-garlic paste, cayenne pepper, chives, parsley, tarragon, and lemon juice.
3. Stir until thoroughly combined, then season with freshly ground black pepper. Taste before adding any salt, as the anchovies already contribute plenty.
4. Refrigerate for at least 30 minutes before serving to allow the flavors to come together. The dressing can also be made a day ahead.

Make the fennel slaw

1. Using a sharp knife or mandoline, shave the fennel into very thin slices. Thinly shred the cabbage.
2. In a medium bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and pepper.
3. Add the fennel, cabbage, and parsley. Toss until lightly coated.
4. Set aside until serving. The slaw should be fresh and crunchy, not heavily dressed.

Cook the fish

1. Pat the fish completely dry with paper towels. Cut into four portions that fit comfortably inside the buns. Season both sides with salt and pepper.
2. Prepare three shallow bowls: flour in the first, eggs whisked with milk in the second, and panko mixed with garlic powder and ½ teaspoon salt in the third.
3. Dredge each piece of fish in flour, shaking off the excess, then dip into the egg mixture and coat thoroughly with panko. Press gently so the breadcrumbs adhere.
4. Pour approximately ¼ inch of neutral oil into a large skillet and heat over medium-high heat to around 350°F.
5. Fry the fish in batches for approximately 3–4 minutes per side, depending on thickness, until golden brown, crisp, and cooked through. The fish should reach 145°F internally.
6. Transfer to a wire rack and season lightly with salt while still hot.
7. Butter the cut sides of the potato buns and toast in a skillet until golden.

Assemble the sandwiches

1. Spread a generous layer of Chef’s Dressing on the bottom of each toasted bun.
2. Add a piece of crispy fish.
3. Top with a handful of crunchy fennel slaw and another spoonful of dressing.
4. Close the sandwiches and serve immediately with lemon wedges and kettle chips or crispy oven fries.

Pairing Note

This pairing is all about texture and contrast. The Furmint’s bright acidity cuts beautifully through the golden panko crust and creamy Chef’s Dressing, while its substantial texture holds its own against the richness of the sandwich. The fresh herbs and lemon highlight the wine’s brightness, and the anchovies add a subtle savory, saline quality that plays beautifully with its minerality.

Serve the Furmint chilled, but not ice cold. Giving it a little time to open up in the glass will allow its texture and complexity to shine.

Assemble the sandwiches

1. Spread a generous layer of Chef’s Dressing on the bottom of each toasted bun.
2. Add a piece of crispy fish.
3. Top with a handful of crunchy fennel slaw and another spoonful of dressing.
4. Close the sandwiches and serve immediately with lemon wedges and kettle chips or crispy fries.

Pairing Note

This pairing is all about texture and contrast. The Furmint’s bright acidity cuts beautifully through the golden panko crust and creamy Chef’s Dressing, while its substantial texture allows it to stand up to the richness of the sandwich. Lemon, fresh herbs, and fennel highlight the wine’s freshness, and the delicate sweetness of the flaky white fish works beautifully with its mineral character. Serve the Furmint chilled, but not ice cold; a little warmth in the glass helps reveal its texture and complexity.

Baked Mushroom, Spinach & Gruyère Lumache Mac and Cheese

Wine Pairing: Domaine Joseph Roty Marsannay 2013

Serves 4–6 | Prep: 20 minutes | Cook: 35 minutes

Really good homemade mac and cheese hits so hard. And while most people probably wouldn’t think to open a mature bottle of Burgundy with a bubbling dish of cheesy pasta, that’s exactly the kind of pairing I love.

For this version, we’re using lumache, those wonderful little snail-shaped pasta shells that catch and hold onto creamy cheese sauce. We’re adding deeply browned mushrooms, spinach, nutty Gruyère, sharp white cheddar, and a golden, buttery breadcrumb crust. Nothing particularly complicated, just really good food.

Ingredients

For the mac and cheese

• 12 oz dried lumache pasta
• 8 oz cremini mushrooms, sliced
• ½ cup frozen chopped spinach, thawed and thoroughly squeezed dry (measured after squeezing)
• 1 small shallot, finely diced
• 2 garlic cloves, minced
• 4 tbsp unsalted butter, divided, plus extra for greasing the dish
• 3 tbsp all-purpose flour
• 2½ cups whole milk, warmed
• 1 tsp Dijon mustard
• ¼ tsp freshly grated nutmeg, optional
• 1½ cups freshly grated Gruyère cheese, from a block
• 1 cup freshly grated sharp white cheddar cheese, from a block
• ¼ cup freshly grated Parmesan
• 1 tsp fresh thyme leaves
• Kosher salt and freshly ground black pepper

For the crispy breadcrumb topping

• ¾ cup panko breadcrumbs
• 2 tbsp unsalted butter, melted
• 2 tbsp freshly grated Parmesan
• 1 tsp fresh thyme leaves
• Pinch of kosher salt

Instructions

1. Preheat the oven to 375°F. Lightly butter a 9-by-13-inch baking dish, or smaller if you like or thicc.
2. Bring a large pot of generously salted water to a boil. Cook the lumache for about 2 minutes less than the package instructions indicate. The pasta should still be slightly firm, since it will continue cooking in the oven. Drain and set aside.
3. While the pasta cooks, make sure your frozen spinach is completely thawed. Squeeze out as much excess moisture as possible using a clean kitchen towel or several layers of paper towels. This is important! Too much water will thin out the cheese sauce.
4. Heat 1 tablespoon butter in a large skillet over medium-high heat. Add the sliced mushrooms in a single layer and cook for 6–8 minutes, stirring occasionally, until deeply browned and their moisture has evaporated. If your skillet is crowded, cook them in two batches.
5. Add the shallot and thyme and cook for another 2 minutes. Stir in the garlic and cook for 30 seconds, then add the thawed, squeezed spinach. Cook for 1–2 minutes, just until heated through. Season lightly with salt and pepper, then remove from the heat.
6. In a large saucepan, melt the remaining 3 tablespoons butter over medium heat. Whisk in the flour and cook for approximately 1–2 minutes, stirring constantly, until smooth and lightly golden.
7. Gradually whisk in the warm milk, a little at a time, making sure the mixture stays smooth. Continue cooking for 4–6 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
8. Reduce the heat to low. Stir in the Dijon mustard, optional nutmeg, and a generous amount of freshly ground black pepper.
9. Remove the saucepan from the heat and gradually add the freshly grated Gruyère, white cheddar, and Parmesan, stirring until melted and smooth. Avoid boiling the sauce once the cheese has been added, as high heat can cause it to become grainy. Taste and adjust the salt.
10. Fold the cooked lumache and mushroom-spinach mixture into the cheese sauce. Stir gently until everything is evenly coated. The mixture should look quite saucy at this stage, since the pasta will absorb some of the liquid while baking. If necessary, loosen it with a splash of warm milk.
11. Transfer to the prepared baking dish, spreading evenly.
12. In a small bowl, combine the panko breadcrumbs, melted butter, Parmesan, thyme, and a pinch of salt. Sprinkle evenly over the pasta.
13. Bake uncovered for 20–25 minutes, until bubbling around the edges and golden brown on top. Avoid overbaking, which can dry out the cheese sauce.
14. Let rest for 5 minutes before serving. The sauce will thicken slightly as it settles, but the pasta should remain creamy and gooey.

Pairing Note

Mature Burgundy and mac and cheese might sound unconventional, but there’s a lot happening here that makes the pairing work. The deeply browned mushrooms and thyme complement the savory, earthy complexity that Pinot Noir can develop with age, while Gruyère brings a subtle nuttiness that works beautifully with the wine’s more delicate character.

The Marsannay’s acidity provides a welcome contrast to the rich cheese sauce, keeping each bite from feeling too heavy. Serve the wine around cellar temperature (58 degrees F). Older Pinot Noir can be delicate, and there’s no need to decant it.

Food For Thought

One of the things I love most about wine is that it doesn’t have to be reserved for special occasions or elaborate meals. Sometimes the most memorable pairing is a beautiful bottle of Burgundy with homemade mac and cheese, or a fascinating Hungarian white wine with a crispy fish sandwich.

That’s really what I hope to share through these monthly recipes. Wine should be part of the meal, part of the conversation, and something that makes an ordinary evening feel a little more special.

As always, make these recipes your own, taste as you go, and don’t forget to pour yourself a glass while you’re cooking.