Classic Wine Club Recipes - November 2022

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

Rocca delle Macie Moonlite Chardonnay 2020

Pairing: Lemon Butter Scallops

Adapted from: Fox & Briar | Serves 4


  • 2 pounds sea scallops thawed
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 4 garlic cloves minced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons minced parsley
  • pinch red pepper flakes
  • salt & fresh ground pepper to taste


  1. Pat scallops dry with a paper towel. Season them with salt and pepper on both sides
  2. Heat a pan over medium high heat. Add 1 tablespoon oil to the pan. When hot, add the scallops to the pan - do not overcrowd the pan. Cook in batches if needed. Cook on one side, 60-90 seconds. Flip and cook for another 60-90 seconds. Remove from pan. Repeat until all scallops are cooked.
  3. Reduce heat to low. Add butter, garlic, lemon juice to the pan. Stir, scraping up the brown bits on the bottom of the pan, 1-2 minutes. Stir in the red pepper flakes and chopped parsley, remove from heat. 
  4. Drizzle the sauce over the scallops and serve right away.

Chateau Marsau 2019

Pairing: Red Wine Pot Rast

Adapted from: Sweet & Savoury  | Serves 6


  • 4-5 pound beef chuck roast
  • 2 tablespoons canola oil
  • 2 teaspoons Kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon fresh thyme (finely chopped)
  • 1 teaspoon fresh rosemary (finely chopped)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon Italian seasoning
  • 1 yellow onion (finely diced)
  • 1 yellow onion (quartered)
  • 4 cloves garlic (minced)
  • 4 cloves garlic (whole)
  • 2 cups carrots (cut into 2-inch chunks)
  • 1/4 cup tomato paste
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 cups red wine
  • 3 sprigs fresh rosemary
  • 2 bay leaves


  1. Preheat the oven to 325 degrees F.
  2. Season the chuck roast with salt and pepper.
  3. Place a large dutch oven over medium heat and add the canola oil, once hot, add the meat and brown it on all sides, 3-4 minutes on each side, then set it aside. 
  4. Add the diced onion, and minced garlic to the dutch oven, stir and cook for 1 minute, add chopped thyme, chopped rosemary, dried oregano, dried Italian herbs, stirring frequently before adding in the tomato paste, cook for about 1 minute.
  5. Add in the beef broth, Worcestershire sauce, and red wine and scrape the bottom of the pan, then add the roast.
  6. Add the quartered onion, whole garlic cloves, carrots, rosemary sprigs and bay leaves.
  7. Cover and cook in the oven for 3-4 hours or until fork-tender.


Norton Privada Malbec 2019

Pairing: Thai Barbecue Chicken

Adapted from: The Recipe Critic  | Serves 6


  • 2 pounds boneless chicken thighs
  • 1 ⁄3 cup fresh cilantro chopped
  • 1 tablespoon ginger minced
  • 1 tablespoon garlic minced
  • 1 1 ⁄2 tablespoons soy sauce
  • 1 1 ⁄2 tablespoons fish sauce
  • 1 1 ⁄2 tablespoons olive oil
  • 1 1 ⁄2 tablespoons brown sugar
  • Chopped cilantro for garnish
  • Optional fresh veggies for grilling: I used red and green bell peppers snow peas, and carrots


  1. In a small bowl combine cilantro ginger, garlic, soy sauce, fish sauce, olive oil and brown sugar. Add the chicken to a ziplock or Stasher bag and marinate for 3 hours or overnight.
  2. Preheat the grill to medium high heat. Grill the chicken about 3-4 minutes each side or until cooked throughout and no longer pink.
  3. Serve over grilled veggies if desired. Garnish with additional cilantro and red pepper flakes.

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