Classic All Red Wine Club Recipes - March 2023

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

    Frescobaldi Castiglioni

    Pairing: Beef Stir-fry with Vegetables

    Adapted from: Rachel Cooks | Serves 4



    • ¼ cup low sodium soy sauce
    • ¼ cup dark brown sugar
    • 2 tablespoons rice vinegar
    • 2 tablespoons cornstarch
    • 1 teaspoon grated fresh ginger root
    • ¼ teaspoon red pepper flakes (more to taste)
    • 2 cloves garlic, minced

    Stir Fry:

    • 1 pound flank or flat iron steak, cut into very thin slices against the grain
    • 1 tablespoon cornstarch
    • ½ teaspoon kosher salt
    • ¼ teaspoon coarse ground black pepper
    • 1 tablespoon olive oil
    • 1 cup thinly sliced carrots, cut diagonally
    • 1 small red onion, sliced vertically, or about 1 cup
    • 2 cups broccoli, cut into bite-sized florets
    • 1 ½ cups sugar snap or snow peas
    • 4 cups cooked rice, for serving
    • 2 or 3 green onions, thinly sliced, for serving


    1. In a small bowl combine sauce ingredients and set aside.
    2. Combine 1 tablespoon cornstarch with salt and pepper. Toss sliced beef with cornstarch mixture; set aside while you prep the vegetables.
    3. Heat oil in a wok or large pan over high heat. Tilt pan and swirl to coat the sides. Add the beef and cook, stirring occasionally, for 5 minutes or desired doneness is achieved. Remove beef from pan and place on a plate.
    4. Return pan to high heat and add the onions and carrots; stir fry for 2 minutes. Add the broccoli; stir fry for 3 more minutes. Stir in sauce mixture (stir sauce mixture well before adding), beef and any accumulated juices, and snow peas; cook for another 1 to 2 minutes or until sauce is thickened and peas are cooked to desired doneness.
    5. Serve over rice and garnish with sliced green onions.


    Anita Reine de Nuits

    Pairing: Sausage with Garlic Lentils

    Adapted from: Food Network, Rachael Ray | Serves 4



    1. Cover lentils by 2 inches with water, add bay and onion and bring to a boil. Boil lentils 20 to 22 minutes until just tender but with a little bite left to them.
    2. In a shallow pasta bowl combine the garlic and about 1/3 cup extra-virgin olive oil and let stand 15 minutes.
    3. Place sausages in a small pan and add 1/4-inch water and 2 teaspoons extra-virgin olive oil, a little drizzle. Bring water to a boil then reduce heat to medium-high. Let the water simmer away 8 minutes or so, then crisp the casings 3 to 4 minutes more.
    4. Remove bay and onion from lentils. Toss hot lentils with garlic oil, parsley and salt and pepper. Serve with sausages on top.

    Crazy Rows País

    Pairing: Lima Marinated Grilled Salmon

    Adapted from: All Recipes | Serves 4


    • ¼ cup fresh lime juice

    • 1 tablespoon olive oil

    • 2 teaspoons Dijon mustard

    • ¼ teaspoon ground ginger

    • ¼ teaspoon garlic powder

    • ¼ teaspoon cayenne pepper

    •  teaspoon black pepper

    • 4 salmon steaks


    1. Whisk together the lime juice, olive oil, mustard, ginger, garlic, cayenne pepper, and black pepper in a bowl, and pour into a resealable plastic bag. Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.

    2. Preheat an outdoor grill for medium heat, and lightly oil grate. Remove the salmon from marinade, and shake off excess. Discard remaining marinade.

    3. Grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on thickness.

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