Master All Red Wine Club Recipes - January 2023

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

    Herederos del Marqués de Riscal Rioja Gran Reserva 2015

    Pairing: Herbed White Bean & Sausage Stew

    Adapted from: NYT Cooking | Serves 6-8


    • tablespoons extra-virgin olive oil, plus more for serving
    • pound sweet Italian sausage, sliced ¾-inch thick
    • tablespoon tomato paste
    • ½ teaspoon ground cumin
    • medium carrots, finely diced
    • celery stalks, finely diced
    • onion, chopped
    • garlic cloves, finely chopped
    • pound dried great Northern beans, rinsed and picked through
    • teaspoons kosher salt, or to taste
    • thyme sprigs
    • large rosemary sprig
    • bay leaf
    • teaspoons balsamic vinegar, plus more for serving
    • ½ teaspoon black pepper, plus more to taste


    1. Heat oil in a large stockpot over medium-high. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
    2. Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.
    3. When beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with more vinegar and olive oil.

    Chacra Barda Patagonia Pinot Noir 2021

    Pairing: Argentine Paella

    Adapted from: Argentine Recipes | Serves 4-6


    • 2 lb mussels, cleaned and scrubbed
    • 1 ½ lb frozen squid rings, thawed
    • 3 cloves garlic, pressed or minced
    • ½ teaspoon saffron threads
    • 1 whole chicken cut into 8 pieces, or 2lb boneless chicken parts
    • 1 large yellow onion, diced
    • 2 large ripe tomatoes, diced (or one 796 ml can of diced tomatoes)
    • 4 cups white rice, uncooked
    • 1 lb frozen medium shrimp, thawed
    • 1 lb fresh tuna or cod
    • 2 cups chicken stock
    • 1 ½ cups frozen peas
    • 1, 500 ml jar roasted red pepper strips
    • Extra Virgin Olive Oil, as needed
    • Salt, pepper and smoked paprika to taste
    • 2 Tablespoons flat leaf parsley, minced


    • Cook the mussels in 1 cup of salted water, and discard all mussels that do not open. Remove the top shells of half the mussels, and remove the rest completely from their shells. Set these aside and reserve the cooking broth, keeping it warm.
    • Boil squid rings about 10 minutes, set aside
    • In a small bowl, mix together 1 clove of pressed garlic with a few tablespoons of olive oil and saffron.
    • Heat a large skillet with a 1/8” layer of oil over medium-high, then add chicken pieces in a flat layer to brown. After a few minutes, remove to a paper towel-lined plate
    • In the same skillet, add the onion and fry until translucent. Add the chopped tomato, 1 teaspoon pepper and 2 teaspoons paprika. Mix well and cook a few minutes.
    • Add the rice and brown over high heat, stirring frequently. Return the chicken to the skillet, and add the fish and squid.
    • Add 4 cups of the mussel cooking liquid and stir. Pour in the saffron preparation and 2 cups of chicken broth. Bring to a boil.
    • Lower the heat to low, then stir in the frozen peas. Without stirring more, distribute the shelled mussels, mussels without shell, shrimp and roasted red peppers evenly over top of the rice. Pour half of the roasted red pepper marinade over the rice.
    • Sprinkle remaining garlic over the pan, then cover and let cook for a few more minutes. Turn off the heat and let your paella stand three or four minutes uncovered. Sprinkle with parsley before serving.

    Château La Sauvageonne Terrasses du Larzac Grand Vin 2019

    Pairing: Slow Roasted rosemary Garlic Lamb Shoulder

    Adapted from: RecipeTin Eats | Serves 6-8


    • 3.5 lb lamb shoulder (bone in) (Note 1)
    • 2 tbsp olive oil
    • 2 tsp salt
    • 1 tsp black pepper
    • 1 onion, quartered (no need to peel)
    • 1 head garlic , cut in half horizontally
    • 3 garlic cloves , cut into slivers
    • 8 sprigs rosemary
    • 1 cup water


    • 2 tbsp flour
    • 2 cups beef broth (or 1 cup red wine + 1 cup water)
    • Salt and pepper


    • Preheat oven to 240°C/465°F (220°C fan forced).
    • Rub the lamb with the olive oil, salt and pepper.
    • Use a thin, sharp knife to make 12 incisions in the lamb, deep as you can but without piercing through the bottom of the lamb. (See photo in post and video
    • Stuff bits of rosemary and garlic slivers into the holes (chopstick helpful!)
    • Place the onion, halved garlic bulb and rosemary in the base of a roasting pan. Place the lamb on top. Pour water around.
    • Cover with lid or tightly with a double layer of foil. Place in the oven, and TURN DOWN to 180°C/350°F (160°C fan).
    • Slow roast, covered: Roast, covered with the foil, for 3 hours. (Note 1 for different sizes).
    • Brown it, uncovered: Remove foil, check to ensure there's still liquid in the pan. If not, add 3/4 cup water (otherwise onion/garlic will burn). Turn up the oven to 220°C/425°F and roast for a further 20 to 30 minutes, until the skin is browned and crisp.
    • Check if ready: By now, you should be able to part the meat with two forks - if not, just cover and return to oven at 180°C/350°F (160°C fan) until you can do so.
    • Rest: Remove lamb from the roasting pan and transfer to a plate. Cover loosely with foil then a couple of tea towels and let it rest for at least 20 minutes, up to a couple of hours (after this, you may want to reheat).
    • Serve with gravy (below). If you want to go all out, make Duck Fat Potatoes or Super Crispy Roasted Potatoes!


    • Tilt the pan and use a spoon to remove all but around 2 tbsp of fat (try to avoid scooping out any juices).
    • Place the roasting pan on the stove over medium high heat. Add the flour and stir to mix in with the fat. Cook for 30 seconds. 
    • Add the stock gradually and stir to combine. Use a potato masher to mash the onion and garlic, making sure that all the garlic squeezes out of the skin. 
    • Allow it to simmer for 1 to 2 minutes until it is just before your desired consistency (it will thicken a bit as it cools), then remove from the stove. Season to taste with salt and pepper, strain into bowl being sure to squeeze all juices out of garlic etc, then transfer into gravy jug.


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