Classic Wine Club Recipes - January 2022

Welcome to your first Wine Club pack of 2022!

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

Viberti Moscato d'Asti Pairing:  Asian Sesame & Mandarin Salad

Adapted from Vegan Huggs | Serves 6


Sesame Ginger Dressing

  • 2 tablespoons low sodium tamari (sub soy)
  • 3 ½ tablespoons rice vinegar
  • 1 ½ tablespoons toasted sesame oil
  • 1 tablespoon agave
  • 1 clove garlic , minced
  • ½ tablespoon ginger , minced
  • 2 ½ tablespoons liquid from canned mandarin oranges
  • 1 tablespoon sesame seeds


  • 1 cup frozen shelled edamame, thawed
  • 1 large head romaine lettuce, shredded
  • 1 ½ cups red cabbage , shredded
  • 1 ½ cups carrots , julienne (matchstick) or shredded
  • ⅓ cup green onions , sliced thin
  • ½ cup sliced almonds , raw or toasted
  • 1 10 oz can mandarin oranges, reserve liquid
  • ½ cup crispy noodles (for topping)

Sesame Ginger Dressing

  • Add all ingredients to a small bowl and whisk to combine well.
  • Taste and adjust seasoning as needed (add a pinch of salt if desired).
  • Place in the fridge while you wash and cut your veggies. This will give the flavors time to marinate.
  • Whisk again before pouring on salad


  • To a large mixing bowl, add the lettuce, cabbage, carrots, edamame, almonds, and green onions. Toss to combine well.

When ready to serve, add your dressing and half the oranges. Gently toss to combine. Top with crispy noodles and the remaining oranges. You can sprinkle on sesame seeds too. Enjoy!

Sautereau Sancerre Rouge Pairing: Baked Chicken & Mushrooms

Adapted from Healthy Recipes | Serves 4



  • ¼ cup balsamic vinegar
  • 1 tablespoon honey (regular or sugar-free)
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried thyme


  • 4-5 pieces boneless skinless chicken thighs
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon ghee or olive oil
  • 1 lb. sliced mushrooms
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon butter
  • 2 tablespoons chopped parsley for garnish


  • Prepare the sauce: In a small bowl, whisk together the balsamic vinegar, honey, kosher salt, black pepper, and dried thyme. Set aside.
  • Season the chicken thighs with kosher salt and black pepper.
  • Heat the ghee in a large (12-inch) nonstick skillet over medium heat, swirling to coat. Add the chicken thighs in a single layer and cook, undisturbed, for 7 minutes. Flip the chicken pieces and cook until cooked through, about 7 more minutes. Remove to a plate and cover with foil to keep warm.
  • Add the mushrooms to the same skillet with a splash of water (about 2 tablespoons). Gently stir the mushrooms while also scraping the bottom of the skillet to remove the tasty brown bits that have stuck to it.
  • After the mushrooms have started reducing a bit in volume, stir in the garlic.
  • Cook the mushrooms and garlic, stirring often, until the mushrooms are tender and browned, and the liquid that they have released has evaporated, roughly 5-7 minutes.
  • Add the sauce to the skillet. Simmer, uncovered, stirring occasionally, until the sauce thickens, about 5 minutes. Stir in the butter until it melts.
  • Add the chicken thighs back to the skillet, turning them to coat in the sauce. Cook for a couple more minutes to heat through.
  • Divide the chicken and mushrooms between four plates. Drizzle or brush with the pan juices and sprinkle with parsley. Serve and enjoy!


Henry of Pelham Baco Noir Pairing: Vegetarian Chickpea Chili

Adapted from Tori's Kitchen | Serves 8


  • 5 1/4 cups cooked chickpeas/garbanzo beans (or 3 cans chickpeas 15 oz. each, drained)
  • 2 medium carrots, peeled and diced small
  • 2 ribs celery, diced small
  • 2 medium onions, diced small
  • 2 red bell peppers, seeds and stem removed, diced small
  • 2 tsp salt, divided
  • 2 tbsp chopped garlic
  • 1 3/4 cups diced fire-roasted tomatoes (1 can)
  • 1/4 cup white vinegar
  • 1 medium sweet potato, peeled and diced
  • 2 cups raw cashews
  • 1/4 cup olive oil
  • 2 tsp sugar
  • 1 1/2 tsp curry
  • 1 1/2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp allspice
  • 1/2 tsp ginger
  • 1/4 tsp cinnamon
  • 3 1/2 cups low sodium vegetable stock, or more if needed
  • Fresh parsley or cilantro sprigs for garnish


  • In a large saucepan, heat the olive oil over medium-high heat. Add carrots, celery, onions, bell pepper and 1 tsp salt. Cook on medium for about 20 minutes, stirring occasionally, until the vegetables soften and have nice color. Add the garlic and cook for 1-2 additional minutes till fragrant.
  • Pour the vegetable mixture evenly to cover the bottom of the slow cooker/Instant Pot.
  • Return the saucepan to medium heat and add the fire roasted tomatoes and vinegar. Use a spoon/spatula to scrape up any brown bits that remain in the pan. Once the mixture begins to boil, turn off the heat. Continue to scrape up as many of the brown bits as you can. Add the mixture to the slow cooker/Instant Pot.
  • Add remaining ingredients and spices to the slow cooker/Instant Pot (reserve garnish), stir to combine and cover. Cook for 4 hours on high setting.
  • After 2 hours, check your moisture level and add more stock if desired. Continue cooking for remaining 2 hours, or until chili is cooked through. Serve warm, garnish with parsley or cilantro if desired.

Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.