Classic Wine Club Recipes - August 2022

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

Pewsey Vale Eden Valley Riesling 2021

Pairing: Caprese salad with capers and olives

Adapted from: Katy's Food Finds | Serves 4 - 6, sides


  • 800 g large ripe heirloom tomatoes
  • 225 g assorted cherry tomatoes & baby Roma tomatoes
  • 2 medium bell peppers 1 red, 1 yellow (different colours optional)
  • 400 g fresh mozzarella
  • 1.5 tablespoon salted capers rinsed and drained – can be substituted with salted capers
  • 15 pitted black olives halved or quartered
  • 2 tablespoon olive oil extra virgin
  • 1-2 teaspoon sticky fig syrup or similar (sticky balsamic syrup) depending on preference
  • 1 cup fresh basil leaves
  • salt to season peppers and tomatoes


To Roast the Capsicum/Peppers:

  • Preheat the oven to 400°F. Line an oven tray with baking paper.
  • Wash the peppers and cut in half lengthways. Remove the core and seeds. Rub with a little oil and place skin side up on the oven tray. Roast in oven for 25-35 minutes, or until skin is blackened. Alternatively, they can be grilled on the BBQ or over an open gas flame if you prefer!
  • Remove them from the oven and using tongs, place them into a heatproof bowl and cover tightly with cling film. Set aside for 15 minutes to cool.
  • Once cooled, peel off the skin (this should come away easily) and discard. Slice the flesh into thick slices (just under 1cm) and place them in a bowl.
  • Drizzle over a tablespoon of the extra-virgin olive oil and season with salt. Set aside on the bench or if not using them that day, refrigerate them until required.

To Assemble the Salad:

  • Slice the large tomatoes into thick 1cm slices discarding the ends. Cut the cherry tomatoes and baby Roma tomatoes in half.
  • Cut the mozzarella balls into 1/2cm slices (or tear roughly into pieces).
  • Place the large tomato slices onto a large platter in one or two layers depending on how large your platter is. Place 1/2 of the roasted pepper slices around the platter (no need to drain them as their oil forms some of the dressing). Arrange mozzarella slices on top and scatter over the cherry and baby tomato quarters. Season lightly with salt. Arrange more of the roasted pepper slices over the top.
  • Scatter over the olives and capers. Drizzle with the remaining extra-virgin olive oil and the sticky fig syrup (if using). Garnish with the basil leaves. Ideally serve within 30 minutes of plating.


Weinert Cabernet Sauvignon 2011

Pairing: Flanken Short Ribs

Adapted from: Peter's Food Adventures  | Serves 4


  • Kosher Salt - coarse salt crystals are best to elevate flavor
  • Flanken Ribs - cross cut Asado-style
  • Chimichurri Sauce - non-negotiable South American condiment


  • Generously sprinkle the ribs with coarse salt
  • Sear the ribs on both sides, and turn gas down to low. Turn ribs while they are cooking.
  • Short Cut Ribs aren't cooked fast as they are a chewier cut of meat due to the muscles and connective tissues. Lower temperature is the way to go.
  • These short ribs are never served rare, but medium-well to well done. Allow for about 20 minutes of grilling time.

Making the chimichurri:

  • Gather ingredients: parsley, oregano, garlic, olive oil, vinegar, lemon juice, salt & pepper, chili flakes (optional)
  • Finely chop the ingredients.
  • Mix in Olive Oil, vinegar and lemon juice and season to taste!
  • Chimichurri Sauce is best prepared the night before to allow the flavors to infuse.


Paolo Conterno ‘A Mont’ Langhe Nebbiolo 2019

Pairing: Truffle Parmesan Risotto

Adapted from: All Recipes  | Serves 4



  • Heat chicken broth in a stockpot over medium-low heat until warmed.

  • Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan; cook and stir onion in the melted butter-oil mixture until translucent, about 2 minutes. Add rice to onion mixture and stir to coat; cook and stir rice mixture until fragrant, about 1 minute.

  • Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add 1 ladle of hot chicken broth to rice mixture, stirring constantly, until broth is absorbed. Continue adding 1 ladle of broth at a time until rice is tender but firm to the bite, 20 to 30 minutes.

  • Mix 2 tablespoons butter, truffle oil, Parmesan cheese, and milk into risotto until fully incorporated; season with salt, pepper, and parsley. Plate and enjoy!

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