Classic All Red Wine Club Recipes - February 2023

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

    Beronia Gran Reserva

    Pairing: Iberico Pork Chops with Roasted Potatoes

    Adapted from: Otto Grills | Serves 4


    For the Pork:

    • 4 Thick Iberico pork chops of 7 oz each
    • 16 Sage leaves, freshly minced
    • 2 Garlic cloves
    • 1 Tsp. coarse sea salt
    • 1 Tsp. freshly ground black pepper
    • 4 Tbs. olive oil

    For the Grilled Asparagus:

    • 1 Bundle of green asparagus
    • 1 Tsp. coarse sea salt
    • 1 Tsp. freshly ground black pepper
    • 2 Tbsp. olive oil

    For the Potatoes:

    • 2.2 Lbs. small potatoes
    • 1 Tbs. freshly minced rosemary
    • 1 Clove garlic
    • 1 Tsp. coarse sea salt
    • 1 Tsp. freshly ground black pepper
    • 4 Tbsp. olive oil


    • For the marinade, chop garlic and fresh sage finely and mix it in a bowl with black pepper, sea salt and olive oil. Prepare the same marinade for the garlic herb roasted potatoes in a separate bowl but use freshly minced rosemary instead of sage.
    • Lightly pierce the meat with a fork and coat them with the marinade. Cover the marinated Iberico pork chops with cling film and leave them in the fridge for at least an hour.
    • For a more intense flavour, marinate the cutlets in the marinade for several hours, if not overnight. Take the Iberico pork cutlets out of the fridge an hour before grilling, so that the meat reaches room temperature.
    • While the Iberico pork is marinating, prepare the grilled asparagus and garlic herb roasted potatoes. Wash the green asparagus, trip the bottoms and coat the stems with olive oil before seasoning with salt and pepper. Wash the potatoes and boil them in water. Drain the water, let the potatoes cool off, and mix them with the marinade.
    • Next, for grilling, put the Iberico pork chops on the grill rack and set the Meat-o-Meter to stage 5, so that the herbs from the marinade don't scorch.
    • Grill the Iberico pork cutlets on each side for 2-3 minutes, depending on their thickness. Then, let the grilled pork cutlets cook on afterheat at the bottom of the grill.
    • In the meantime, grill the side dishes. Put the garlic herb potatoes in a grill tray or a heat resistant oven form and grill them until they are crispy brown on all sides. Put the asparagus stems on skewers, so that they are easier to flip, and grill them as well. How long you should grill the asparagus depends on how thick they are. Otto recommends checking with a knife how much bite resistance the grilled asparagus have, to see when they’re ready.
    • Serve the Iberico pork chops with the grilled asparagus and garlic herb roasted potatoes. Enjoy!

    La Palazzetta Flavino Rosso

    Pairing: Italian Sausage Tomato Pasta

    Adapted from: An Italian in my Kitchen | Serves 3


    • 3-4 tablespoons olive oil
    • 20-25 cherry or grape tomatoes sliced in half
    • 2 Italian sausages (casing removed and chopped into small pieces, hot or mild sausages)
    • 3/4 teaspoon oregano
    • 4-5 leaves fresh basil
    • 1-2 cloves garlic chopped
    • 1/4 teaspoon salt
    • 1-2 pinches hot pepper flakes if desired
    • 1-2 pinches fresh thyme
    • 3 cups cooked short pasta (approximately 1 1/2 -2 cups dry)
    • freshly grated Parmesan Cheese if desired


    • In a large pot boil water, add salt and cook pasta al dente.
    • While the water is boiling, in a large frying pan add olive oil, sausage pieces, tomatoes, oregano, basil, garlic, hot pepper flakes, salt and thyme, stir together, and cook, stirring occasionally on medium heat.
    • Continue cooking until liquid (from the tomatoes) has evaporated and tomatoes are soft and a little bit shrivelled and sausage is cooked.
    • Add drained cooked pasta and ¼-⅓ cup of pasta water, turn heat to medium high and gently stir until mixture is creamy and water has evaporated, serve immediately with some freshly grated Parmesan cheese and fresh chopped basil. Enjoy!


    Weinert Malbec

    Pairing: Slow Roasted BBQ Beef Roast

    Adapted from: All Recipes | Serves 3


    • 1 teaspoon Spanish paprika

    • 1 teaspoon salt

    • 1 teaspoon pepper

    • ¼ teaspoon dried rosemary

    • ¼ teaspoon dried thyme

    • 5 pounds boneless rump roast

    • 2 cloves garlic, sliced


    • Prepare an outdoor rotisserie grill for medium heat.

    • Mix paprika, salt, pepper, rosemary, and thyme together in a small bowl.

    • Cut slits on all sides of roast; insert garlic into slits. Rub spice mixture all over meat.

    • Place roast on the preheated rotisserie and cook until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 5 hours. Let rest for 20 minutes before slicing.

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