Classic Wine Club Recipes - September 2022

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

Campillo Fermentado en Barrica 2020

Pairing: 15 Min. Lemon Parmesan Cauliflower Gnocchi

Adapted from: How Sweet Eats | Serves 1 - 2


  • 12 ounces cauliflower gnocchi, frozen or fresh/thawed
  • 3 tablespoons unsalted butter
  •  cup cream
  • ¼ cup finely grated parmesan cheese, plus more for topping
  • 2 lemons, zest freshly grated
  • kosher salt and freshly ground black pepper
  • fresh herbs, like basil or parsley


  • Heat the butter in a nonstick skillet over medium heat. Once melted and bubbling, add in the cauliflower gnocchi. It can be frozen or thawed! Cook the gnocchi for 2 to 3 minutes, without tossing, until it gets golden brown on one side. Flip and cook for 2 to 3 minutes more. You want it golden brown on both sides and by that point, it should be cooked and warm through!
  • Pour in the heavy cream, the lemon zest and a pinch of salt and pepper. Stir in the parmesan. Taste and season with more salt and pepper if needed. The gnocchi will soak up a bit of the cream, but it still adds a wonderful richness and texture to the dish. Top with fresh herbs and serve, with more parmesan for topping. Enjoy!

Brewer-Clifton Sta. Rita Hills Pinot Noir 2016

Pairing: Sweet & Sour Pork Chops

Adapted from: Damn Delicious | Serves 4


  • 4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
Sweet & Sour Glaze:
  • 1/4 cup balsamic vinegar
  • 3 tablespoons honey
  • 2 cloves garlic minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • Pinch of crushed red pepper flakes, optional
  • Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 400 degrees F.
  2. Season pork chops with salt and pepper, to taste.
  3. Melt butter in a large skillet over medium high heat. Add pork chops and sear both sides until golden brown, about 2-3 minutes.
  4. Place into oven and roast until completely cooked through, reaching an internal temperature of 140 degrees F, about 8-10 minutes.*
  5. To make the sweet and sour glaze, combine balsamic vinegar, honey, garlic, oregano, basil, thyme and red pepper flakes in a small saucepan over medium heat; season with salt and pepper, to taste.
  6. Bring to a boil; reduce heat and simmer until slightly thickened, about 5 minutes.
  7. Serve pork chops immediately with sweet and sour glaze.

Barone Ricasoli Rocca Guicciarda Chianti Classico Riserva DOCG 2019

Pairing: Tortellini with Sausage and Mascarpone

Adapted from: Taste of Home | Serves 6


  • 1 package (20 ounces) refrigerated cheese tortellini
  • 8 ounces bulk Italian sausage
  • 1 jar (24 ounces) pasta sauce with mushrooms
  • 1/2 cup shredded Parmesan cheese
  • 1 carton (8 ounces) mascarpone cheese
  • Crushed red pepper flakes, optional


  1. Prepare tortellini according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in pasta sauce; heat through.
  2. Drain tortellini, reserving 1 cup cooking water. Add tortellini to sauce with enough reserved cooking water to reach desired consistency; toss to coat. Stir in Parmesan cheese; dollop with mascarpone cheese. If desired, sprinkle with red pepper flakes.

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