Master Wine Club Recipes - January 2022

Welcome to your first Wine Club pack of 2022!

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

Domaine Weinbach Pairing: Firecracker Shrimp

By Peggy Perry | Serves 6 as an appetizer


  • 1 pound of shrimp (I prefer a larger shrimp – 20 to 24 per pound)
  • 2 tablespoons of olive oil
  • 2 tablespoons of minced ginger
  • 2 tablespoons of minced garlic
  • 2 tablespoons of minced roasted red pepper
  • 2 tablespoons of minced green onion or chives
  • 2 tablespoons of lime juice
  • 2 tablespoons of lemon juice
  • 2 tablespoons of olive oil
  • Salt and pepper to taste


  • Peel and devein the shrimp. Heat the olive oil in a large skillet over medium heat, sautéing shrimp until just pink. Remove shrimp, and set aside.
  • Lower heat, add ginger and garlic. Sauté 2 to 3 minutes until aromatic, stirring constantly.
  • Scrape ginger and garlic into bowl and add remaining ingredients. Stir well and pour over shrimp. Let rest in the refrigerator for at least 3 hours and up to 48. Allow shrimp to come to room temperature before serving.

Jadot Résonance Pairing: Cedar Plank Salmon

Adapted from Chatelaine | Serves 12


  • 1 untreated cedar plank
  • 4 salmon fillets, 180 grams each, about 1-inch thick
  • 1 Tbsp soy sauce
  • 1 Tbsp mirin
  • ½ Tsp crushed ginger
  • ½ Tsp crushed garlic


  • Place cedar plank in the kitchen sink or a large bucket or dish. Cover with water. Weigh plank down with a couple of heavy cans so it stays submerged. Soak at least 1 hour, preferably overnight.
  • When ready to grill, heat both sides of the barbecue to high. Then turn 1 side down to medium. In a bowl, stir the soy sauce, mirin, garlic and ginger. Place salmon, skin-side down, on the presoaked plank. Don’t oil the plank. Brush tops and sides of the salmon with the mixture.
  • Place plank on side of grill that is set to medium. Close the lid and barbecue until a knife tip inserted into centre of fish and held there for 10 seconds comes out warm, 20 to 30 min (or until an internal temperature of 120˚ F is reached). Check plank frequently during cooking. If plank catches fire, spray with water. (You may need to reduce heat under plank to medium-low.) Remove salmon from plank to dinner plates or a platter. Turn off barbecue. It’s easier to remove plank from barbecue after it cools down.

Elio Grasso ‘Gavarini’ Pairing: Chicken Cacciatore

By Adam Perry | Serves 4


  • 4 to 6 bone-in, skin-on chicken thighs
  • 2 Tbsp olive oil
  • 2 stalks celery, thinly sliced
  • 1 medium onion, diced
  • 200 g button mushrooms, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 6 cloves garlic, minced
  • 3 sprigs fresh thyme
  • 1 Tbsp oregano
  • 2 Tbsp fresh chopped basil, plus more for garnish
  • 2 Tbsp fresh chopped parsley, plus more for garnish
  • 250 ml chicken stock
  • 250 ml dry white wine
  • 1 can whole San Marzano tomatoes (796 ml)
  • 1 can crushed tomatoes (398 mL)
  • ½ cup green olives, cut in half
  • Red Pepper Flakes
  • Ground black pepper, to taste
  • Salt, to taste


  • Pat chicken dry, then season with salt & pepper
  • Heat olive oil in a heavy cast iron skillet. Sear chicken on medium-high heat for 3 minutes, turning to brown all sides. Avoid fully cooking the chicken as it will continue to cook in the sauce. Remove and set aside.
  • Turn down heat, add oil if needed and sauté onion until transparent. Add in garlic, sauté a further 30 seconds, then add the celery, peppers, mushrooms, and herbs. Cook five more minutes.
  • Use the wine to deglaze the pan, scraping up any browned bits from the bottom. Cook until wine is reduced, about two minutes.
  • Add chicken stock, both cans of tomatoes, and chili flakes. Check seasoning, and add salt and pepper as needed. Return chicken pieces to the skillet
  • Reduce heat to low, cover, and let simmer for about 40 minutes, stirring occasionally. You’ll know it’s ready when the meat easily pulls away from the bone
  • Stir in the olives, then simmer a further 10 minutes
  • Serve over pasta or saffron rice, and garnish with the remaining parsley and basil

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