Master All Red Wine Club Recipes - January 2023

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

Herederos del Marqués de Riscal Rioja Gran Reserva 2015

Pairing: Herbed White Bean & Sausage Stew

Adapted from: NYT Cooking | Serves 6-8

Ingredients:

• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1 pound sweet Italian sausage, sliced ¾-inch thick
• 1 tablespoon tomato paste
• ½ teaspoon ground cumin
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 1 onion, chopped
• 2 garlic cloves, finely chopped
• 1 pound dried great Northern beans, rinsed and picked through
• 2 teaspoons kosher salt, or to taste
• 2 thyme sprigs
• 1 large rosemary sprig
• 1 bay leaf
• 2 teaspoons balsamic vinegar, plus more for serving
• ½ teaspoon black pepper, plus more to taste

Directions:

1. Heat oil in a large stockpot over medium-high. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
2. Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.
3. When beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with more vinegar and olive oil.

Chacra Barda Patagonia Pinot Noir 2021

Pairing: Argentine Paella

Adapted from: Argentine Recipes | Serves 4-6

Ingredients:

• 2 lb mussels, cleaned and scrubbed
• 1 ½ lb frozen squid rings, thawed
• 3 cloves garlic, pressed or minced
• ½ teaspoon saffron threads
• 1 whole chicken cut into 8 pieces, or 2lb boneless chicken parts
• 1 large yellow onion, diced
• 2 large ripe tomatoes, diced (or one 796 ml can of diced tomatoes)
• 4 cups white rice, uncooked
• 1 lb frozen medium shrimp, thawed
• 1 lb fresh tuna or cod
• 2 cups chicken stock
• 1 ½ cups frozen peas
• 1, 500 ml jar roasted red pepper strips
• Extra Virgin Olive Oil, as needed
• Salt, pepper and smoked paprika to taste
• 2 Tablespoons flat leaf parsley, minced

Directions:

• Cook the mussels in 1 cup of salted water, and discard all mussels that do not open. Remove the top shells of half the mussels, and remove the rest completely from their shells. Set these aside and reserve the cooking broth, keeping it warm.
• Boil squid rings about 10 minutes, set aside
• In a small bowl, mix together 1 clove of pressed garlic with a few tablespoons of olive oil and saffron.
• Heat a large skillet with a 1/8” layer of oil over medium-high, then add chicken pieces in a flat layer to brown. After a few minutes, remove to a paper towel-lined plate
• In the same skillet, add the onion and fry until translucent. Add the chopped tomato, 1 teaspoon pepper and 2 teaspoons paprika. Mix well and cook a few minutes.
• Add the rice and brown over high heat, stirring frequently. Return the chicken to the skillet, and add the fish and squid.
• Add 4 cups of the mussel cooking liquid and stir. Pour in the saffron preparation and 2 cups of chicken broth. Bring to a boil.
• Lower the heat to low, then stir in the frozen peas. Without stirring more, distribute the shelled mussels, mussels without shell, shrimp and roasted red peppers evenly over top of the rice. Pour half of the roasted red pepper marinade over the rice.
• Sprinkle remaining garlic over the pan, then cover and let cook for a few more minutes. Turn off the heat and let your paella stand three or four minutes uncovered. Sprinkle with parsley before serving.

Château La Sauvageonne Terrasses du Larzac Grand Vin 2019

Pairing: Slow Roasted rosemary Garlic Lamb Shoulder

Adapted from: RecipeTin Eats | Serves 6-8

Ingredients: