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!

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