Classic All Red Wine Club Recipes - December 2022

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

Viberti La Gemella Barbera d'Alba 2020

Pairing: Holiday Tomato Bruschetta

Adapted from: Taste Buds Kitchen  | Serves 4


  • 9 ounces tomatoes
  • 3 garlic cloves, minced
  • 5 basil leaves, chiffonade cut
  • 1 tablespoon balsamic vinegar
  • 3/4 teaspoon salt
  • large pinch pepper
  • 18" baguette
  • 3 tablespoon olive oil
  • 3 tablespoon grated parmesan cheese


  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

  • Dice tomatoes and add to a bowl with garlic, basil, balsamic vinegar, salt and pepper. Let sit for 5 minutes to marinate.

  • In the meantime, thinly slice baguette into rounds, drizzle with olive oil and sprinkle with parmesan cheese. Toast in oven for 5 minutes until golden brown

  • Spoon a tablespoon of Bruschetta tomato mixture over reach piece of toast. Enjoy!


Duck Pond Pinot Noir 2017

Pairing: Perfect Christmas Turkey

Adapted from: All Recipes  | Serves 24


  • 1 (18 pound) whole turkey, neck and giblets removed

  • 2 cups kosher salt

  • ½ cup butter, melted, divided

  • 2 large onions, chopped, divided

  • 4 carrots, coarsely chopped, divided

  • 4 stalks celery, chopped, divided

  • 2 sprigs fresh thyme, divided

  • 1 bay leaf

  • 1 cup dry white wine


  • Rub turkey inside and out with kosher salt; place in a large stockpot and cover with cold water. Cover and refrigerate to allow turkey to soak in brine solution for 12 hours, or overnight.

  • Preheat the oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey; discard the brine mixture.

  • Brush turkey with 1/2 of the melted butter. Place breast-side down on a roasting rack in a shallow roasting pan. Stuff turkey cavity with 1/2 the onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and bay leaf. Scatter remaining vegetables and thyme in the bottom of the roasting pan; pour white wine over vegetables.

  • Roast turkey in the preheated oven, uncovered, until no longer pink at the bone and the juices run clear, about 3 1/2 to 4 hours. Carefully turn turkey breast-side up about 2/3 through the roasting time, and brush with remaining butter. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

  • Allow turkey to rest for 30 minutes before carving. Plate & enjoy!


Waterkloof Circumstance Mourvèdre 2017

Pairing: Grilled Lamb Chops

Adapted from: Pinch and Swirl  | Serves 24


  • 8 lamb chops ¾ inches thick
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped fresh rosemary dried rosemary is not a good substitute here
  • 3 cloves garlic minced
  • 1 teaspoon kosher salt or ½ teaspoon fine sea salt
  • freshly ground black pepper to taste


  • Preheat your grill or stove top grill pan to medium-high.
  • Combine all marinade ingredients (olive oil through pepper) in a small bowl. Spoon this mixture evenly over both sides of lamb chops.
  • Grill lamb chops for 2 to 4 minutes on each side to desired doneness, 135°F for medium-rare. Transfer to platter and let rest for 5 minutes before serving.

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