Master Wine Club Recipes - April 2023

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

Sybille Kuntz Mosel-Riesling Spätlese 2016 Trocken

Pairing: Thai Green Fish Curry

Recipe by: Adam Perry | Serves 2

Ingredients:

• 500g of white fish fillets (cut into bite-sized pieces)
• 1 can of coconut milk (400ml)
• 2 tablespoons of Thai green curry paste
• 1 tablespoon of vegetable oil
• 1 tablespoon of fish sauce
• 1 tablespoon of palm sugar
• 1 red chili pepper (sliced)
• 1 green bell pepper (sliced)
• 1 small onion (sliced)
• 3-4 kaffir lime leaves
• Fresh basil leaves (optional)
• Salt to taste

Directions:

• In a large pan, heat up the vegetable oil over medium-high heat. Add the green curry paste and stir-fry for about a minute until fragrant.
• Add the sliced onion and fry until softened, about 2-3 minutes.
• Add the coconut milk, fish sauce, and palm sugar. Stir until the sugar has dissolved and bring the mixture to a simmer.
• Add the sliced bell pepper, kaffir lime leaves, and sliced chili pepper. Stir to combine.
• Add the fish pieces to the pan and gently stir them into the curry sauce. Be careful not to break them up. Cover the pan with a lid and simmer for 8-10 minutes until the fish is cooked through.
• Taste the curry and add salt as needed.
• Garnish with fresh basil leaves (optional).
• Serve hot with steamed rice.

Fontanabianca Barbaresco 2017

Pairing: Roast Pork Loin with Fennel

Recipe by: Adam Perry | Serves 2

Ingredients:

• 1 1/2 lbs pork loin
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 tsp fennel seeds
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large fennel bulb, trimmed and sliced
• 1 large red onion, sliced
• 1/2 cup chicken stock

Directions:

• Preheat oven to 375°F.
• In a small bowl, mix together the olive oil, rosemary, thyme, fennel seeds, garlic powder, salt, and black pepper.
• Rub the pork loin with the spice mixture, making sure it's coated evenly.
• Place the sliced fennel and red onion in a roasting pan. Pour the chicken stock over the vegetables.
• Place the pork loin on top of the vegetables in the roasting pan.
• Roast for 45-55 minutes, or until the internal temperature of the pork reaches 145°F.
• Remove from the oven and let it rest for 10-15 minutes before slicing.
• Serve with the roasted fennel and red onion.

Domaine Anita Moulin à Vent La Rochelle 2019

Pairing: Beef, Barley & Mushroom Stew

Recipe by: Adam Perry | Serves 2

Ingredients:

• 1 lb beef stew meat, cut into 1-inch cubes
• 1/2 cup barley
• 1 onion, chopped
• 2 garlic cloves, minced
• 8 oz mushrooms, sliced
• 2 cups beef broth
• 1/2 cup red wine
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• 2 tbsp olive oil

Directions:

• In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat and cook until browned on all sides.
• Add the onion and garlic to the pot and cook until the onion is softened, about 3-4 minutes.
• Add the sliced mushrooms and cook until they release their liquid and begin to brown, about 5-7 minutes.
• Add the beef broth, red wine, tomato paste, Worcestershire sauce, thyme, bay leaf, and salt and pepper to taste. Stir to combine.
• Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour, stirring occasionally.
• Add the barley to the pot and simmer for an additional 30-45 minutes, or until the barley is tender.
• Remove the bay leaf and adjust seasoning as needed.
• Serve hot and enjoy your delicious Beef, Barley, and Mushroom Stew!