Master Wine Club Recipes - August 2022

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

Domaine des Senechaux Châteauneuf-du-Pape Blanc AOC 2020


Pairing: Star Anise and Ginger Braised Chicken

Adapted from: Leite's Culinaria  | Serves 4


  • 1 tablespoon vegetable oil
  • 2 pounds bone-in, skin-on chicken pieces (whatever kind you please) or 1 1/2 pounds (680 g) boneless chicken breast
  • Sea salt
  • 1-inch piece ginger peeled and cut into thin strips
  • 3 garlic cloves thinly sliced
  • 1/3 cup Chinese rice wine (in a pinch you could use dry sherry or sake)
  • 1/2 cup homemade chicken stock, low-sodium canned chicken broth, or water
  • 1 tablespoon runny honey
  • 1 star anise
  • 1/4 cup light or low-sodium soy sauce (trust us you really want to use low-sodium soy sauce here)
  • 3 to 4 tablespoons fresh clementine or orange juice if desired
  • 2 scallions (white and green parts) thinly sliced


  • To make the Star Anise and Ginger Braised Chicken on your stovetop, heat the oil in a large saucepan. If desired, remove the skin from the chicken. Place the chicken in the pan, skin-side down, being careful not to crowd the pieces. (You may need to work in batches.) Cook until browned, about 4 minutes per side. Transfer to a plate and season lightly with salt.
  • Pour off all but 1 tablespoon of oil from the pan. Add the ginger, garlic, rice wine, stock or water, honey, star anise, and soy sauce to the pan and bring to a boil. Add the clementine juice and the chicken, reduce the heat to medium-low, cover, and simmer very gently for 15 minutes.
  • Then turn the chicken pieces and continue to simmer gently until cooked through, about 5 minutes more, depending on the size of the chicken pieces. Use a slotted spoon to transfer the chicken to a plate.
  • Skim any fat from the surface of the sauce. Take a sip of the sauce and adjust the seasoning, if necessary. Return the liquid to a simmer and reduce slightly, 2 to 3 minutes. (Be mindful that reducing it too much could cause the sauce to seem quite salty.)
  • Remove and discard the star anise. Return the chicken to the pan and turn to coat it in the sauce. Sprinkle with the scallions. Enjoy!

Two Hands Sexy Beast McLaren Vale Cabernet Sauvignon 2020


Pairing: Garlic & Herb Crusted Lamb Rib Chops

Recipe by: Adam Perry  | Serves 2-3


  • 1 lb lamb rib chops
  • 2 Tablespoons extra virgin olive oil


  • 1 tablespoon fresh rosemary, minced
  • 1 teaspoon fresh basil, minced
  • 1 teaspoon fresh thyme, minced
  • 1 garlic clove, finely minced
  • 1 Tablespoon grainy Dijon mustard
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper


  • Whisk together all the marinade ingredients in a large bowl, then add the lamb rib chops. Ensure the meat is well-covered and set aside to marinate for 15-20 minutes
  • Heat a large, heavy-bottomed pan on the stove over medium-high heat with 2 ounces of olive oil
  • Once the oil is just starting to smoke, sear the ribs. Be sure not to overcrowd; you may need to cook the ribs in batches.
  • After two minutes, flip the ribs. Cook for another 3 minutes for medium rare, or 3 ½ minutes for medium
  • Allow the ribs to rest for 5 minutes before serving

*You can use dried herbs for this recipe, but use half the amount as the flavour will be more concentrated

Viberti Buon Padre Barolo DOCG 2017

Pairing: Wild Boar Ragù with Tagliatelle

Recipe by: Adam Perry  | Serves 4


  • 28 grams dried porcini mushrooms
  • 1 lb wild boar shoulder or leg, cut into 2-inch pieces
  • 2 cups dry red wine
  • 1 rosemary sprig, torn in half
  • ¼ cup whole peppercorns
  • 4 garlic cloves, peeled and crushed
  • 2-3 tablespoons olive oil
  • 1 small onion, diced
  • 1 small carrot, finely chopped
  • 1 small celery stalk, finely chopped
  • 1 cup canned tomatoes, with their liquid
  • 2 cups vegetable stock or water
  • Bay leaves
  • Pasta, for serving (we recommend tagliatelle)


  • To a large bowl, add red wine, rosemary, peppercorns, garlic and the meat. Marinate overnight
  • When ready to cook, remove the meat and pat dry. Strain the liquid and set aside
  • In a large, heavy bottomed pot, add the olive oil and heat over medium until it just begins to shimmer (but not smoke)
  • Working carefully to avoid splatters, add the meat to the pot and quickly brown on all sides. Remove and set aside.
  • Add the onion, celery and carrots. Cook for a few minutes, stirring frequently, until the vegetables begin to soften
  • Turn the pan to medium-high, add the reserved marinade to the pan and use your spatula to scrape up any stuck pieces. Continue stirring until the wine has almost entirely evaporated
  • Add the tomatoes and break up with your spatula. Return the meat to the pot
  • Add 1 cup of water and simmer for 1 hour
  • Add 2 cups of stock, and simmer for between 1.5 and 2.5 hours
  • When ready to serve, use your spatula and a fork to roughly shred the meat
  • Serve on hot pasta, and garnish with shredded Parmesan


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