Classic Wine Club Recipes - May 2022

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

Bellingham Old Vine Chenin Blanc

Pairing: Grilled Butterflied Chicken

Adapted from: Serious Eats Serves 4 - 6


  • 6 tablespoons unsalted butter, softened
  • 3 tablespoons of your favorite herbs (such as thyme, sage, tarragon, oregano, etc)
  • 1 clove of garlic, minced
  • Salt and pepper to taste
  • 1 whole chicken (3 to 3 1/2 pounds), butterflied


  1. Mix the butter, herbs, garlic, and salt and pepper together in a small bowl.

  2. Using your fingers, carefully separate skin from each side of side of the breast and thighs and spread about 1 tablespoon of the herb butter under each area. Season skin with additional salt and pepper to taste.

  3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly. Place chicken skin-side down on the grill and cook until skin is deeply browned and crisp, about 10 to 15 minutes. Flip chicken over and continue to grill until an instant-read thermometer inserted in thickest part of breast registers 160°F, about 10 to 15 minutes more. Transfer chicken to a cutting board and allow to rest for 10 to 15 minutes. Carve and enjoy!

Seghesio Sonoma Zinfandel

Pairing: Barbecued Ribs

Adapted from: Ricardo Cuisine Serves 4 - 6


Dry Rub

Barbecue Sauce


Dry Rub

  1. In a bowl, combine all the ingredients. Set aside.
  2. On a work surface, use paper towels to peel away the white membrane (silverskin) on the back of the ribs. Place the ribs on a baking sheet and rub both sides generously with the spice rub. Cover and refrigerate for at least 1 hour, or overnight.
  3. With the rack in the middle position of the oven, preheat the oven to 325°F (170°C).
  4. Wrap the ribs, two racks at a time, in heavy-duty aluminum foil. Transfer to a baking sheet. Bake for about 2 hours, or until the meat is tender.

Barbecue sauce

  1. Meanwhile, in a small saucepan over medium-high heat, cook the spices in the butter for 1 minute. Add the remaining ingredients, bring to a boil and simmer over low heat for about 5 minutes or until the sauce becomes syrupy. Season with salt and pepper.
  2. Preheat the grill, setting the burners to medium. Oil the grate.
  3. Remove the ribs from the foil and grill for 4 to 5 minutes on each side, brushing with half of the barbecue sauce. Serve with the remaining sauce.

Grangier Saint Joseph Reflets de Syrah

Pairing: Grilled Wagyu Beef with Quick Creamed Spinach

Adapted from: Food Network Serves 4 



  • 3 cloves garlic, minced
  • 3 tablespoons chopped fresh rosemary leaves
  • Kosher salt and freshly ground black pepper
  • 2 pounds wagyu beef (flank steak can be substituted)

Quick Creamed Spinach:

  • 2 cloves garlic, minced
  • 2 bunches fresh spinach, thoroughly washed and chopped
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan
  • 1/2 teaspoon ground nutmeg
  • Kosher salt and freshly ground black pepper


  1. Combine the oil, garlic, rosemary, and salt and pepper, to taste, in a medium bowl. Add the steak and coat well. Allow to the steak to marinate for 20 to 30 minutes while preheating the grill. If using a gas grill, preheat the grill to high, direct heat. If using coals, allow the coals to burn down to glowing white embers. The grill is hot enough when you can only hold your hand about 1-inch over it for only a second.
  2. Lightly grease the grill with olive oil to prevent sticking. Grill the steak for 4 to 6 minutes per side, or to desired doneness. Remove the steak from the grill to a cutting board. Allow it to rest for 10 minutes, tented in foil to maintain the heat.
  3. Meanwhile, in a large pan over medium-high heat, add the butter and when melted sauté the garlic until it softens, about 1 minute. Don't allow it to brown. Add the spinach and sauté until dry. Add the cream, Parmesan and nutmeg and cook until thick and creamy. Season with salt and pepper, to taste. Transfer to a serving bowl and set aside until ready to serve.
  4. If using wagyu, cut the steak into portions. If using flank steak, carve it into thin slices, against the grain, and at a slight diagonal so that the slices are wide. Arrange the steak on a serving dish and serve warm with the spinach.

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