Classic Wine Club Recipes - Red - September 2022

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

Marques de Riscal Reserva 2016

Pairing: Tortellini with Sausage and Mascarpone

Adapted from: Marley Spoon | Serves 6


  • Zucchini
  • 2 cloves garlic
  • 1/2 cup Greek yogurt
  • 1 cup couscous
  • Roma tomato
  • Lebanese (English works too) cucumber
  • 3 carrots
  • Lemon
  • Lamb mince
  • Mint
  • Parsley
  • Shallot


  • Bring a kettle to the boil for the couscous. Finely chop garlic and shallot. Finely zest lemon. Finely grate zucchini and gently squeeze out excess liquid using hands.  Juice half the lemon and cut remaining half into wedges. Pick parsley and mint leaves (discard stems) and finely chop (keeping mint and parsley separate).
  • Combine lamb mince, shallot, ¾ of the garlic, lemon zest, zucchini and half the parsley and mint in a large bowl. Form into 10 kofta shapes. Lightly spray or brush with oil. Heat a chargrill pan or large frypan over medium heat and cook the koftas for 8-10 mins, turning regularly, until cooked through.
  • Meanwhile, place the couscous in a medium heatproof bowl and cover with 1 cup (250ml) boiling water. Cover bowl with a plate and leave to swell for 5 mins. Fluff grains with a fork.
  • Coarsely grate the carrots. Place in a bowl with 2 tsp oil and 2 tsp lemon juice. Season with salt and pepper and toss to combine.
  • Finely chop the tomatoes and cucumber. Add tomatoes and cucumber to the couscous with 2 tsp lemon juice, 1 tbs oil and remaining parsley (see cooking tip). Toss to combine.
  • Stir the remaining mint and garlic into the yoghurt. Arrange the kofta over the couscous with a dollop of the minted yoghurt and serve with the carrot salad and lemon wedges.

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