Classic All Red Wine Club Recipes - November 2022

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

Naoussa Boutari Grande Reserve 2016

Pairing: Minestrone Soup

Adapted from: Food Network  | Serves 6

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 stalks celery, diced
• 1 large carrot, diced
• 1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Kosher salt and freshly ground pepper
• 1 28-ounce can no-salt-added diced tomatoes
• 1 14-ounce can crushed tomatoes
• 6 cups low-sodium chicken broth
• 1 15-ounce can low-sodium kidney beans, drained and rinsed
• 1 cup elbow pasta
• 1/3 cup finely grated parmesan cheese
• 2 tablespoons chopped fresh basil

Directions:

1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
2. Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

Chateau Marsau 2019

Pairing: Red Wine Pot Rast

Adapted from: Sweet & Savoury  | Serves 6

Ingredients:

• 4-5 pound beef chuck roast
• 2 tablespoons canola oil
• 2 teaspoons Kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon fresh thyme (finely chopped)
• 1 teaspoon fresh rosemary (finely chopped)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon Italian seasoning
• 1 yellow onion (finely diced)
• 1 yellow onion (quartered)
• 4 cloves garlic (minced)
• 4 cloves garlic (whole)
• 2 cups carrots (cut into 2-inch chunks)
• 1/4 cup tomato paste
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 cups red wine
• 3 sprigs fresh rosemary
• 2 bay leaves

Directions:

1. Preheat the oven to 325 degrees F.
2. Season the chuck roast with salt and pepper.
3. Place a large dutch oven over medium heat and add the canola oil, once hot, add the meat and brown it on all sides, 3-4 minutes on each side, then set it aside. 
4. Add the diced onion, and minced garlic to the dutch oven, stir and cook for 1 minute, add chopped thyme, chopped rosemary, dried oregano, dried Italian herbs, stirring frequently before adding in the tomato paste, cook for about 1 minute.
5. Add in the beef broth, Worcestershire sauce, and red wine and scrape the bottom of the pan, then add the roast.
6. Add the quartered onion, whole garlic cloves, carrots, rosemary sprigs and bay leaves.
7. Cover and cook in the oven for 3-4 hours or until fork-tender.

Norton Privada Malbec 2019

Pairing: Thai Barbecue Chicken

Adapted from: The Recipe Critic  | Serves 6

Ingredients:

• 2 pounds boneless chicken thighs
• 1 ⁄3 cup fresh cilantro chopped
• 1 tablespoon ginger minced
• 1 tablespoon garlic minced
• 1 1 ⁄2 tablespoons soy sauce
• 1 1 ⁄2 tablespoons fish sauce
• 1 1 ⁄2 tablespoons olive oil
• 1 1 ⁄2 tablespoons brown sugar
• Chopped cilantro for garnish
• Optional fresh veggies for grilling: I used red and green bell peppers snow peas, and carrots

Directions:

1. In a small bowl combine cilantro ginger, garlic, soy sauce, fish sauce, olive oil and brown sugar. Add the chicken to a ziplock or Stasher bag and marinate for 3 hours or overnight.
2. Preheat the grill to medium high heat. Grill the chicken about 3-4 minutes each side or until cooked throughout and no longer pink.
3. Serve over grilled veggies if desired. Garnish with additional cilantro and red pepper flakes.