Master All Red Wine Club Recipes - December 2022

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

    Guillaume Gonnet Le Mentor Gigondas 2018

    Pairing: Coq au Vin Rouge

    Adapted from: Masterclass Traditional Coq au Vin Rouge | Serves 4


    • 5 – 6-pound roasting chicken, cut into 8 pieces (2 drumstick, 2 thighs, 2 wings with top quarter of breast, 2 breasts)
    • 1 ½ tsp Kosher salt, or to taste
    • 1 ½ tsp freshly ground black pepper, or to taste
    • 3 cups dry red wine, such as Côtes du Rhone
    • 1 bay leaf
    • 3 fresh thyme sprigs
    • 4 ounces thick-cut bacon or pancetta, diced
    • 1 onion, diced
    • 1 carrot, peeled and diced
    • 8 oz small cremini mushrooms
    • 3 minced garlic cloves
    • ½ Tbsp tomato paste
    • 2 Tbsp AP flour
    • 2 Tbsp unsalted butter (room temperature)
    • 8 oz pearl onions, peeled
    • ¼ cup flat leaf parsley, chopped


    • Season the chicken with salt and pepper. In a large bowl, combine chicken with wine, bay leaf and thyme. Cover and marinate at least 30 minutes or up to 24 hours
    • When ready to cook, remove the chicken from the marinade and pat dry with paper towels. Reserve the marinade
    • Set a Dutch oven or large pot over medium heat. Once hot, add the bacon or pancetta and cook until browned and crispy, about ten minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels, leaving behind the back fat in the Dutch oven
    • Add the chicken, skin side down, to the Dutch oven in a single layer and cook until golden brown, about 5 minutes. Flip and cook the other side, about 4 more minutes. Don’t crowd the chicken. If necessary complete this step in batches, adding a little olive oil if you run out of bacon fat. Transfer the seared chicken to a plate
    • Add the diced onion, carrot and mushrooms to the Dutch oven and season with salt. Cook until lightly browned, 6-8 minutes
    • Add the garlic and tomato paste and cook for about 1 minute, until fragrant. Add the reserved marinade, then bring to a boil over medium-high heat. Reduce liquid to about half, skimming off foam as it appears
    • Add the chicken, pearl onions and half of the bacon. There should be enough to just cover the chicken. If not, add a little water or chicken stock. Cover and summer over low until chicken is tender, about 1 hour. Uncover, transfer chicken to a plate, and continue to simmer, about 10 minutes
    • Meanwhile, whisk together the flour and butter into a smooth past. Whisk this beurre manié into the stew to thicken. Continue to simmer until the sauce is thick enough to lightly coat the back of a spoon, about two more minutes
    • Taste and season with salt and pepper as needed. Return chicken to the Dutch oven and simmer to warm through, no more than 5 minutes. Remove from heat and garnish with remaining bacon and parsley

    Tenuta di Arceno Strada al Sasso Chianti Classico Gran Selezione 2019

    Pairing: Rosemary-braised Lamb Shanks’

    Adapted from: Recipe Tin Eats | Serves 4


    • 4 small lamb shanks, around 12-14 oz each
    • 1 tsp kosher salt
    • 1 tsp freshly ground black pepper
    • 3 Tbsp olive oil
    • 3 garlic cloves, finely minced
    • 2 Tbsp tomato paste
    • 4 cups beef stock (can substitute with chicken stock)
    • 1 cup water
    • Red Wine Marinade
    • 1 small onion, finely diced
    • 1 small carrot, finely diced
    • 1 stalk of celery, finely diced
    • 3 cups good value dry red wine, such as an entry-level Chianti
    • 5 sprigs of fresh thyme (or 2 tsp dried thyme)
    • 2 bay leaves
    • 6 tsp cornstarch
    • 2 Tbsp water
    • 2 Tbsp cold unsalted butter, cut into ½” cubes


    • Marinate 24 hrs – Place the lamb shanks in a bowl or container with the Red Wine Marinade ingredients. Arrange the shanks as best you can so the meat is submerged in the wine. Cover the bowl, then marinate in the fridge for 24 hours
    • When ready to cook, preheat oven to 350°F
    • Reduce wine – Strain the red wine into a large saucepan (leave the shanks, veg & herbs in colander). Bring to a rapid simmer over medium-high then reduce simmer for 15 minutes until reduced by half. Scoop off and discard any foam that rises to the surface
    • Sear shanks – Pat shanks dry with paper towels, then sprinkle with the salt and pepper. Heat 2 tablespoons oil over high heat in a large heavy-bottomed pot. Sear the shanks 2 at a time until browned all over – about 5 minutes. Remove to a plate and repeat
    • Sauté aromatics – Drain and scared excess fat from the pot. Reduce stove to medium low. Heat remaining 1 tablespoon of oil. Add the wine-stained vegetables and herbs from the colander, plus the garlic. Cook for 5 minutes. Add tomato paste, then cook for 2 minutes
    • Braising liquid – Add the reduced red wine, stock and water then stir. Add lamb shanks into the liquid, arranging so the meaty ends are submerged as best you can. Don't worry if they're not fully submerged, they will shrink as they cook and end up under the liquid, plus exposed bits get steam-cooked anyway
    • Slow-cook – Turn stove up and bring the liquid to a simmer. Then cover and transfer to the oven for 2 hours 20 minutes or until the meat is fork-tender and barely holding onto the bone
    • Remove lamb shanks from the pot onto a plate. Loosely cover with foil to keep warm
    • Reduce sauce – Strain the sauce into a bowl but do not press the juices out of the vegetables (makes the sauce grainy). Pour the sauce back into the pot then simmer rapidly for 10 to 15 minutes over medium heat to reduce to 2 cups (500 ml) – keep an eye on it towards the end, it reduces fast!
    • Thicken sauce – Mix the corn flour with the water then add to the sauce. Simmer for 2 minutes or until it becomes a thin syrupy consistency
    • Enrich with butter – Remove the pot from the stove. Add butter then whisk until it melts
    • Final season – Taste the sauce and add more salt if needed
    • Serve – Place the lamb shanks on mashed potatoes or polenta then spoon over sauce. Garnish with parsley or thyme leaves if desired

    Arrowood Knights Valley Cabernet Sauvignon 2018

    Pairing: Chunky Beef and Mushroom Pie

    Adapted from: Recipe Tin Eats | Serves 4


    • ½ cup of dried porcini mushrooms, chopped
    • 1 ¼ cups boiled water
    • 2 lb chuck beef
    • 1 – 2 Tbsps neutral oil
    • 2 garlic cloves, minced
    • 1 onion, finely chopped
    • 1 celery stalk, finely chopped
    • 1 carrot, peeled and finely chopped
    • 3 carrots, peeled and halved lengthwise then cut into 1” chunks
    • 1/3 cup AP flour
    • 10 oz full bodied red wine
    • 2 cups beef stock
    • 3 sprigs fresh thyme (or 1 tsp dried thyme)
    • 2 bay leaves
    • 200 grams bacon, diced
    • 15 medium brown mushrooms, quartered
    • 1 – 2 sheets puff pastry1 egg yolk

    To Cook the Filling

    • Place porcini in a bowl and add hot water. Leave to soak for at least 30 minutes. Strain mushrooms and reserve soaking liquid. Roughly chop
    • Sprinkle beef with salt and pepper
    • Heat 1 tbsp oil in a large heavy based pot. Add half the beef and brown all over, then remove and repeat with remaining beef. Set beef aside
    • Turn stove down to medium low. If the pot is looking dry, add more oil. Add onion and garlic, cook for 2 minutes. Add finely chopped carrots and celery, cook for 6 minutes or until softened and sweet. Add carrot chunks and cook for 2 minutes
    • Add flour and stir through
    • Add wine, stock and stir to dissolve the flour
    • Add thyme, bay leaves, porcini, reserved porcini soaking liquid (don’t tip in gritty bits settled at bottom) and cooked beef. Turn heat up slightly, mix, bring to simmer then cover. Adjust heat so it is simmering gently, not energetically.
    • Cook for 1 hr 45 minutes or until beef is tender
    • Meanwhile, cook bacon in a skillet over high heat until golden. Remove and reserve bacon drippings in pan. Add mushrooms and cook for 5 minutes until golden all over. Return bacon into skillet, toss to coat mushrooms, then stir through stew
    • Simmer stew, uncovered, for 15 minutes until mushrooms are tender. Then remove from stove and cool

    To Cook the Pie

    • Preheat oven to 400˚ F
    • Pour stew into a pie dish, even out surface
    • Top with puff pastry (if too big, just fold the ends in), brush with egg yolk. Cut a few slits in the surface then bake for 30 – 35 minutes until deep golden and the filling is piping hot in the middle (stick a knife in to check)
    • Rest for 5 minutes before serving

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