Classic Wine Club Recipes - March 2022

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

Errazuriz Aconcagua Costa Sauvignon Blanc

Pairing: Goat Cheese Salad with Arugula & Apple

Adapted from: A Couple Cooks Serves 4


  • 1 recipe Balsamic Dressing
  • 1 crisp apple
  • 1 shallot
  • 5 ounces (8 cups) baby arugula (not standard arugula*)
  • ¼ cup pecans, roughly chopped (toasted or glazed, if desired)
  • 2 ounces soft goat cheese (chevre), crumbled
  • Sea salt


  1. In a medium bowl, make the dressing.
  2. Thinly slice the apple and shallot.
  3. Place the greens on a plate. Top with the sliced shallot, apple, pecans, and crumbles of soft goat cheese. Drizzle with dressing and top with a sprinkle of sea salt. Enjoy!


St. Supery Rosé

Pairing: Spicy Garlic Sun Dried Tomato Shrimp

Adapted from: Cafe Delites Serves 4 


  • 4 teaspoons reserved sun dried tomato oil*
  • 1 pound | 500 g large uncooked shrimp (prawns), peeled and deveined with tails on
  • 1 tablespoon garlic , minced or crushed
  • 3 1/2 oz | 100 g sun dried tomato strips in oil , drained
  • 1 cup grape or cherry tomatoes , halved
  • 3/4 teaspoon salt (or to taste)
  • 1 teaspoon red pepper or chili flakes (adjust to your preference)
  • 2 tablespoons fresh chopped basil (or parsley)


    1. Heat 2 teaspoons of the reserved sun dried tomato oil in a large skillet or nonstick pan over medium-high heat. Add the shrimp in small batches, frying each batch for 1-2 minutes each side until they are just cooked through. Do not over cook them, or they will be rubbery. (or if you prefer, fry them all at once). Remove each batch to a plate and once they're cooked, and set aside.
    2. Heat the remaining 2 teaspoons of the reserved oil in the same skillet. Add the garlic and fry until fragrant (about 30 seconds). Add the sun dried tomatoes and grape / cherry tomatoes, salt and red pepper / chili flakes. Cook, stirring a few times, until tomatoes begin to soften (about 2-3 minutes).
    3. Return shrimp back into the skillet and heat through. Stir in basil (or parsley)
    4. Remove from heat and serve immediately over pasta, rice, cauliflower, rice, mashed potatoes, smashed potatoes or vegetables.

    *When draining your sun dried tomato strips, reserve 4 teaspoons to use in cooking. This adds extra flavour to the shrimp. If you don't wish to do this, simply use olive oil or your oil of reference


    Chalk Hill Sonoma Coast Pinot Noir

    Pairing: Sheet Pan Spring Chicken Dinner

    Adapted from: Food Network Serves 4 


    Chicken and Spring Vegetables:

    • 1/4 cup plus 2 tablespoons extra-virgin olive oil
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon fresh dill, finely chopped
    • 1 tablespoon fresh parsley leaves, finely chopped
    • 4 cloves garlic, grated
    • 8 bone-in, skin-on chicken thighs (2 1/2 to 3 pounds)
    • 1 pound baby rainbow carrots, tops trimmed
    • Kosher salt and freshly ground black pepper
    • 1 pound rainbow fingerling or baby potatoes, halved lengthwise
    • 1 bunch scallions, cut into thirds

    Dijon Herb Sauce:

    • 3 tablespoons Dijon mustard
    • 1 tablespoon extra-virgin olive oil
    • 2 tablespoon fresh dill, finely chopped
    • 2 tablespoons fresh parsley, finely chopped
    • Kosher salt and freshly ground black pepper



    1. Preheat the oven to 425 degrees F.
    2. For the chicken and spring vegetables: Whisk the olive oil, lemon juice, dill, parsley and garlic together in a large bowl. Set aside 2 tablespoons of the marinade. Add the chicken to the bowl with the remaining marinade and toss to coat. Let sit at room temperature for 20 minutes.  
    3. Toss the carrots and 1 tablespoon of the reserved marinade in a medium bowl. Sprinkle with salt and pepper.  
    4. Remove the chicken from the marinade and put on a sheet pan, skin-side up. Sprinkle generously with salt and pepper. Scatter the carrots around the chicken in a single layer; reserve the bowl. Roast the chicken and vegetables until the chicken turns opaque on the outside, about 15 minutes. 
    5. Toss the potatoes and scallions with the remaining 1 tablespoon marinade in the reserved bowl used for the carrots. Sprinkle with salt and pepper.  
    6. Remove the sheet pan from the oven and scatter the potatoes and scallions in a single layer around the chicken. Continue to roast until the vegetables are tender and an instant-read thermometer inserted into the chicken (avoiding the bone) registers 165 degrees F, about 30 minutes more. 
    7. For the Dijon herb sauce: Meanwhile, whisk together the Dijon and olive oil in a small bowl. Add the dill, parsley and 3 tablespoons cold water and whisk until combined. Season with salt and pepper. 
    8. To serve, divide the chicken and vegetables among 4 plates and drizzle each with some of the sauce.  

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