Master All Red Wine Club Recipes - May 2023

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

Stags' Leap Cabernet Sauvignon 2019

Pairing: Grilled Portobello Mushroom Burgers

Recipe by: Adam Perry | Serves 2

Ingredients:

• 4 large Portobello mushrooms
• 4 burger buns
• 4 slices of medium strength blue cheese such as Stilton
• 1 red onion, sliced
• 4 lettuce leaves
• Tomato slices (optional)
• Condiments of your choice (e.g., ketchup, mustard, mayonnaise)

For the marinade:

• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Directions:

• In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, Dijon mustard, salt, and pepper to make the marinade.
• Clean the Portobello mushrooms by gently wiping them with a damp paper towel. Remove the stems and discard them.
• Place the mushrooms in a shallow dish and pour the marinade over them. Let them marinate for about 30 minutes, flipping them halfway through.
• Preheat your grill or grill pan over medium heat.
• Remove the mushrooms from the marinade and grill them for about 4-5 minutes on each side or until they are tender and slightly charred.
• During the last minute of grilling, place a slice of blue cheese on top of each mushroom to let it melt.
• While the mushrooms are grilling, toast the burger buns on the grill or in a toaster until they are lightly browned.
• Assemble the burgers by placing a grilled Portobello mushroom with melted blue cheese on the bottom half of each bun.
• Top the mushrooms with sliced red onion, lettuce leaves, tomato slices, and any other desired condiments.
• Place the top half of the bun on the assembled burger.
• Serve the Portobello Mushroom Burgers immediately and enjoy the flavorful marinated mushrooms with melted blue cheese!

Manoir de Mercey Mercurey 2020

Pairing: Mushroom Risotto

Recipe by: Adam Perry | Serves 2

Ingredients:

• 1 ½ cups Arborio rice (or other risotto rice)
• 4 cups vegetable or mushroom broth
• 1 cup dry red wine (such as Pinot Noir)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 8 ounces mushrooms (such as cremini or button), sliced
• 2 tablespoons butter
• 2 tablespoons olive oil
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley or thyme leaves for garnish

Directions:

• In a saucepan, heat the vegetable or mushroom broth over medium heat and keep it warm.
• In a separate large, heavy-bottomed pan, heat the butter and olive oil over medium heat.
• Add the chopped onion to the pan and sauté for about 5 minutes until it becomes translucent.
• Add the minced garlic to the pan and cook for an additional 1-2 minutes until fragrant.
• Add the sliced mushrooms to the pan and cook for about 5-7 minutes until they are tender and lightly browned. Set aside a few cooked mushroom slices for garnish if desired.
• Add the Arborio rice to the pan and stir it in with the onion, garlic and mushrooms, allowing the rice to toast slightly for about 2 minutes.
• Pour in the red wine and cook, stirring frequently, until the wine is mostly absorbed by the rice.
• Begin adding the warm vegetable or mushroom broth, one ladleful at a time, stirring continuously and allowing each addition to be absorbed before adding more. Continue this process for about 20-25 minutes until the rice is al dente and has a creamy consistency.
• Stir in the grated Parmesan cheese and season with salt and pepper to taste.
• Remove the pan from heat and let it sit, covered, for a few minutes.
• Serve the Mushroom Risotto in bowls, garnished with the reserved mushroom slices (if desired) and fresh parsley or thyme leaves.
• Pair the Mushroom Risotto with a Manoir de Mercey Mercurey to complement the earthy flavours and rich complexity of the dish.

Seghesio Old Vine Zinfandel 2018

Pairing: Smoked Brisket

Recipe by: Adam Perry | Serves 2

Ingredients:

• 4-6 pound beef brisket
• Dry rub (your choice or see note)
• Wood chips (such as hickory or mesquite) for smoking
• Barbecue sauce (optional)

Directions:

• Preheat your smoker or grill for indirect heat to around 225-250°F (107-121°C).
• Trim any excess fat from the brisket, leaving a thin layer for flavor and moisture.
• Generously season the brisket with your preferred dry rub, covering all sides.
• Soak the wood chips in water for about 30 minutes, then drain.
• Place the soaked wood chips on the charcoal if using a charcoal smoker or in the smoker box if using a gas grill.
• Place the seasoned brisket on the smoker rack or grill, fat side up.
• Close the lid and smoke the brisket for approximately 1.5 to 2 hours per pound, or until the internal temperature reaches around 195-205°F (90-96°C).
• Maintain a consistent temperature and periodically add more wood chips to keep the smoke going.
• Once the brisket reaches the desired temperature, remove it from the smoker or grill and let it rest for about 30 minutes to 1 hour, tented with foil.
• Slice the brisket against the grain into thin slices.
• Serve the smoked brisket as is or with your favorite barbecue sauce on the side.

Note: For the dry rub, you can use a pre-made commercial rub or create your own by combining spices like salt, black pepper, paprika, garlic powder, onion powder, chili powder, and brown sugar to taste.