Classic Wine Club Recipes - February 2023

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

    Wente Estate Riva Ranch Chardonnay

    Pairing: Lemon Caper Pasta

    Adapted from: The Sassy Foodie | Serves 2


    • 4 oz Spaghetti
    • 2 tablespoon Capers
    • 0.5 cup Parmesan cheese grated
    • 0.5 cup Heavy cream
    • 1 Lemon juiced
    • 0.5 teaspoon Red chili flakes
    • 6 cloves Garlic finely minced


    • Boil the pasta until al dente, or until it is cooked through with a slight bite to it. Reserve a ¼ cup of pasta water before draining the pasta, and set aside.
      4 oz Spaghetti
    • Heat up a skillet over medium heat with a tablespoon of olive oil. Crisp the capers in the heated skillet. Remove the capers once they are crispy, and drain on a paper towel.
      2 tablespoon Capers
    • To the same skillet, add the minced garlic and chilli flakes. Sauté until fragrant, but the garlic is not browned.
      6 cloves Garlic,0.5 teaspoon Red chilli flakes
    • Add the heavy cream and lemon juice to the skillet. Let the heavy cream cook down for 1-2 minutes. Top with the pasta, pasta water and parmesan, and toss. Let the mixture cook together for another 2 minutes, to allow the sauce to thicken and cling to the pasta.
      0.5 cup Heavy cream,1 Lemon,0.5 cup Parmesan cheese
    • Top the pasta with crispy capers, and serve.


    La Palazzetta Flavino Rosso

    Pairing: Italian Sausage Tomato Pasta

    Adapted from: An Italian in my Kitchen | Serves 3


    • 3-4 tablespoons olive oil
    • 20-25 cherry or grape tomatoes sliced in half
    • 2 Italian sausages (casing removed and chopped into small pieces, hot or mild sausages)
    • 3/4 teaspoon oregano
    • 4-5 leaves fresh basil
    • 1-2 cloves garlic chopped
    • 1/4 teaspoon salt
    • 1-2 pinches hot pepper flakes if desired
    • 1-2 pinches fresh thyme
    • 3 cups cooked short pasta (approximately 1 1/2 -2 cups dry)
    • freshly grated Parmesan Cheese if desired


    • In a large pot boil water, add salt and cook pasta al dente.
    • While the water is boiling, in a large frying pan add olive oil, sausage pieces, tomatoes, oregano, basil, garlic, hot pepper flakes, salt and thyme, stir together, and cook, stirring occasionally on medium heat.
    • Continue cooking until liquid (from the tomatoes) has evaporated and tomatoes are soft and a little bit shrivelled and sausage is cooked.
    • Add drained cooked pasta and ¼-⅓ cup of pasta water, turn heat to medium high and gently stir until mixture is creamy and water has evaporated, serve immediately with some freshly grated Parmesan cheese and fresh chopped basil. Enjoy!


    Weinert Malbec

    Pairing: Slow Roasted BBQ Beef Roast

    Adapted from: All Recipes | Serves 3


    • 1 teaspoon Spanish paprika

    • 1 teaspoon salt

    • 1 teaspoon pepper

    • ¼ teaspoon dried rosemary

    • ¼ teaspoon dried thyme

    • 5 pounds boneless rump roast

    • 2 cloves garlic, sliced


    • Prepare an outdoor rotisserie grill for medium heat.

    • Mix paprika, salt, pepper, rosemary, and thyme together in a small bowl.

    • Cut slits on all sides of roast; insert garlic into slits. Rub spice mixture all over meat.

    • Place roast on the preheated rotisserie and cook until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 5 hours. Let rest for 20 minutes before slicing.

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