Master Wine Club Recipes - February 2023

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

    Stags' Leap Viognier 2020

    Pairing: Thai Vermicelli Salad

    Recipe by: Adam Perry | Serves 4

    Ingredients:

    Salad Ingredients:

    • 200g vermicelli noodles
    • 1 large carrot, peeled and julienned
    • 1 cucumber, peeled and julienned
    • 1 red bell pepper, thinly sliced
    • 1 small red onion, thinly sliced
    • 1/4 cup roasted peanuts, chopped
    • 1/4 cup fresh cilantro, chopped

    For the Dressing:

    • 2 Tablespoons soy sauce
    • 2 Tablespoons lime juice
    • 1 Tablespoon brown sugar
    • 1 teaspoon toasted sesame oil
    • 1 Tablespoon fish sauce (or to taste)
    • 1 garlic clove, minced
    • 1 red chili, sliced thinly

    Directions:

    Salad Ingredients

    • 200g vermicelli noodles
    • 1 large carrot, peeled and julienned
    • 1 cucumber, peeled and julienned
    • 1 red bell pepper, thinly sliced
    • 1 small red onion, thinly sliced
    • 1/4 cup roasted peanuts, chopped
    • 1/4 cup fresh cilantro, chopped

    For the dressing:

    • 2 Tablespoons soy sauce
    • 2 Tablespoons lime juice
    • 1 Tablespoon brown sugar
    • 1 teaspoon toasted sesame oil
    • 1 Tablespoon fish sauce (or to taste)
    • 1 garlic clove, minced
    • 1 red chili, sliced thinly

     

    Domaine Peter Sichel 2018

    Pairing: Cassoulet

    Recipe by: Adam Perry | Serves 4

    Ingredients:

    • 1 lb. dried white beans, such as Great Northern or navy beans
    • 2 Tablespoons olive oil
    • 1 lb. garlic sausage or kielbasa, sliced
    • 1 large onion, chopped
    • 3 garlic cloves, minced
    • 1 large carrot, chopped
    • 1 celery stalk, chopped
    • 2 cups chicken stock
    • 2 cups water
    • 2 bay leaves
    • 1 teaspoon fresh thyme leaves
    • 1 lb. duck confit, skin removed and meat shredded
    • Salt and freshly ground black pepper

     Directions:

    • Rinse the dried beans and soak them in cold water overnight
    • Preheat the oven to 325°F
    • Heat the olive oil in a large Dutch oven or casserole over medium-high heat. Add the sliced sausage and brown on both sides. Remove the sausage from the pot and set aside
    • Add the onion, garlic, carrot, and celery to the pot and sauté until the vegetables are softened, about 10 minutes
    • Drain the soaked beans and add them to the pot. Add the chicken stock, water, bay leaves, and thyme leaves. Bring to a boil, then reduce heat to low and let simmer for 10 minutes
    • Add the shredded duck confit and sausage to the pot. Season with salt and pepper to taste
    • Transfer the pot to the oven and bake, uncovered, for 2 ½ hours
    • Remove from the oven and let cool for 10 minutes before serving

     

    Familia Torres Mas La Plana 2016

    Pairing: Thai Vermicelli Salad

    Recipe by: Adam Perry | Serves 4

    Ingredients:

    • 2 Tablespoons olive oil
    • 4-6 bone-in beef short ribs (about 3 lbs. total)
    • 1 large onion, chopped
    • 2 large carrots, chopped
    • 2 celery stalks, chopped
    • 4 garlic cloves, minced
    • 2 Tablespoons tomato paste
    • 2 Tablespoons all-purpose flour
    • 1 cup red wine (a basic Crianza works well)
    • 2 cups beef broth
    • 2 bay leaves
    • 1 tsp. dried thyme
    • Salt and freshly ground black pepper

    Directions:

    • Preheat the oven to 325°F.
    • Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Season the short ribs with salt and pepper, then sear them in the pot until browned on all sides. Remove the ribs from the pot and set aside.

     


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