Classic All Red Wine Club Recipes - December 2022

Below you will find 3 recommended pairings, 1 for each of your wines. Enjoy!

Viberti La Gemella Barbera d'Alba 2020

Pairing: Holiday Tomato Bruschetta

Adapted from: Taste Buds Kitchen  | Serves 4

Ingredients:

• 9 ounces tomatoes
• 3 garlic cloves, minced
• 5 basil leaves, chiffonade cut
• 1 tablespoon balsamic vinegar
• 3/4 teaspoon salt
• large pinch pepper
• 18" baguette
• 3 tablespoon olive oil
• 3 tablespoon grated parmesan cheese

Directions:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

• Dice tomatoes and add to a bowl with garlic, basil, balsamic vinegar, salt and pepper. Let sit for 5 minutes to marinate.

• In the meantime, thinly slice baguette into rounds, drizzle with olive oil and sprinkle with parmesan cheese. Toast in oven for 5 minutes until golden brown

• Spoon a tablespoon of Bruschetta tomato mixture over reach piece of toast. Enjoy!

Duck Pond Pinot Noir 2017

Pairing: Perfect Christmas Turkey

Adapted from: All Recipes  | Serves 24

Ingredients:

• 1 (18 pound) whole turkey, neck and giblets removed

• 2 cups kosher salt

• ½ cup butter, melted, divided

• 2 large onions, chopped, divided

• 4 carrots, coarsely chopped, divided

• 4 stalks celery, chopped, divided

• 2 sprigs fresh thyme, divided

• 1 bay leaf

• 1 cup dry white wine

Directions:

• Rub turkey inside and out with kosher salt; place in a large stockpot and cover with cold water. Cover and refrigerate to allow turkey to soak in brine solution for 12 hours, or overnight.

• Preheat the oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey; discard the brine mixture.

• Brush turkey with 1/2 of the melted butter. Place breast-side down on a roasting rack in a shallow roasting pan. Stuff turkey cavity with 1/2 the onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and bay leaf. Scatter remaining vegetables and thyme in the bottom of the roasting pan; pour white wine over vegetables.

• Roast turkey in the preheated oven, uncovered, until no longer pink at the bone and the juices run clear, about 3 1/2 to 4 hours. Carefully turn turkey breast-side up about 2/3 through the roasting time, and brush with remaining butter. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

• Allow turkey to rest for 30 minutes before carving. Plate & enjoy!

Waterkloof Circumstance Mourvèdre 2017

Pairing: Grilled Lamb Chops

Adapted from: Pinch and Swirl  | Serves 24

Ingredients:

• 8 lamb chops ¾ inches thick
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon finely chopped fresh rosemary dried rosemary is not a good substitute here
• 3 cloves garlic minced
• 1 teaspoon kosher salt or ½ teaspoon fine sea salt
• freshly ground black pepper to taste

Directions:

• Preheat your grill or stove top grill pan to medium-high.
• Combine all marinade ingredients (olive oil through pepper) in a small bowl. Spoon this mixture evenly over both sides of lamb chops.
• Grill lamb chops for 2 to 4 minutes on each side to desired doneness, 135°F for medium-rare. Transfer to platter and let rest for 5 minutes before serving.