Classic Wine Club Recipes - March 2023

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

    Volpaia Prelius Vermentino

    Pairing: Strawberry Caprese Salad

    Adapted from: Love and Lemons | Serves 4


    • ¼ cup balsamic vinegar
    • 1 cup sliced strawberries
    • 1 cup halved cherry tomatoes
    • 1 cup halved mini mozzarella balls
    • 1 ripe avocado, pitted and diced
    •  cup pecans, toasted
    •  cup loosely packed basil, torn
    • Extra-virgin olive oil, for drizzling
    • Sea salt and freshly ground black pepper


    1. In a small saucepan, bring the balsamic vinegar to a high simmer over medium heat. Stir, then reduce the heat to low and simmer until the vinegar has thickened and reduced by half, about 8 to 10 minutes. Set aside to cool.
    2. Place the strawberries, cherry tomatoes, mozzarella, avocado, pecans and basil in a shallow bowl or platter. Drizzle with olive oil, and season generously with salt and pepper. Gently toss. Drizzle with the reduced balsamic.

    Anita Reine de Nuits

    Pairing: Sausage with Garlic Lentils

    Adapted from: Food Network, Rachael Ray | Serves 4



    1. Cover lentils by 2 inches with water, add bay and onion and bring to a boil. Boil lentils 20 to 22 minutes until just tender but with a little bite left to them.
    2. In a shallow pasta bowl combine the garlic and about 1/3 cup extra-virgin olive oil and let stand 15 minutes.
    3. Place sausages in a small pan and add 1/4-inch water and 2 teaspoons extra-virgin olive oil, a little drizzle. Bring water to a boil then reduce heat to medium-high. Let the water simmer away 8 minutes or so, then crisp the casings 3 to 4 minutes more.
    4. Remove bay and onion from lentils. Toss hot lentils with garlic oil, parsley and salt and pepper. Serve with sausages on top.

    Crazy Rows País

    Pairing: Lima Marinated Grilled Salmon

    Adapted from: All Recipes | Serves 4


    • ¼ cup fresh lime juice

    • 1 tablespoon olive oil

    • 2 teaspoons Dijon mustard

    • ¼ teaspoon ground ginger

    • ¼ teaspoon garlic powder

    • ¼ teaspoon cayenne pepper

    •  teaspoon black pepper

    • 4 salmon steaks


    1. Whisk together the lime juice, olive oil, mustard, ginger, garlic, cayenne pepper, and black pepper in a bowl, and pour into a resealable plastic bag. Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.

    2. Preheat an outdoor grill for medium heat, and lightly oil grate. Remove the salmon from marinade, and shake off excess. Discard remaining marinade.

    3. Grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on thickness.

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