Master Wine Club Recipes - June 2022

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

Ex Nihilo Pinot Gris 2021 

Pairing: Goat Cheese and Arugula salad with Grilled Chicken Breast

Recipe by: Adam Perry  Serves 3 - 4


  • 3-4 grilled chicken breast
  • ½ red onion, sliced
  • 4 cups baby arugula
  • 2 Tbsp chopped walnuts
  • 2 Tbsp goat cheese, crumbled
  • 1 peach, slice thinly (depending on the season, red apple works great here as well!)
  • 2 Tbsp good quality olive oil
  • 1 Tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • Salt & Pepper, to taste
  • Optional: Traditional Balsamic Vinegar of Modena, to garnish
  • Optional: Maldon sea salt flakes, to garnish


  1. Place the sliced red onions in a bowl of ice water for 5-10 minutes to remove some of the bitter compounds
  2. Wash and dry arugula well before tossing in a large bowl with a dash of salt and pepper.
  3. To make the vinaigrette combine olive oil, lemon juice, Dijon mustard, and garlic in a sealable container and shake well to combine
  4. To the bowl, add walnuts, bell pepper and red onion. Toss with your vinaigrette
  5. Transfer the salad to your serving dish and top with peach slices, and then sprinkle with goat cheese. Optionally, criss-cross the top of your salad with good quality Balsamic vinegar and sprinkle some flaky sea salt to bring your salad to the next level!

Kitsch Pinot Noir 2020

Pairing: Crispy Peking Duck pancakes

Adapted from: The Woks of Life | Serves 4


  • 4 boneless duck breasts(about 6-7 oz./170-200g each with the skin on; rinsed and thoroughly patted dry with a paper towel)
  • 1/4 teaspoon salt
  • 1 teaspoon light soy sauce
  • 1 teaspoon Shaoxing wine
  • 1/8 teaspoon five spice powder
  • 1 tablespoon oil


  • 1 1/2 cups all purpose flour
  • 1/8 teaspoon salt
  • 2/3 cup boiling water
  • 1 teaspoon oil


  •  cucumber(de-seeded and julienned)
  • 1/2 cup cantaloupe (julienned, optional)
  • 2 scallions (julienned)
  • 3 cloves garlic (finely minced and mixed with 1 teaspoon oil to make a paste, optional)
  • 3 tablespoons hoisin sauce


  • Mix the salt, soy sauce, wine, and five spice powder in a small bowl and massage into the duck. Leave the duck breasts skin side up on a plate uncovered, and let sit in the refrigerator overnight to marinate and to let the skin dry out. (If you don't want to wait overnight, reduce the marinating time to 30 minutes).


  • Mix the flour and salt in a heatproof bowl. Pour the boiling hot water into the flour mixture and use chopsticks or a spatula to mix until a dough ball forms. Once it is cool enough to handle, knead the dough for 8 minutes until smooth, adding flour if the dough is too sticky. Cover with plastic and allow the dough to rest at room temperature for at least 1 hour.
  • Roll the dough into a cylinder and cut into 12 equal pieces. Form each piece into a dough ball, then flatten them out into a small disc about 2 inches in diameter. Lightly brush 6 of the discs with oil, ensuring the sides of the discs are also brushed with oil. Layer the remaining 6 discs over the 6 oiled discs so you have 6 pieces, each comprised of 2 discs.
  • Use a rolling pin to roll the discs into 7-inch circles, flipping the pancakes frequently so both of the dough discs are rolled into the same size.
  • Heat a wok or frying pan over medium low heat, and place one pancake into the pan. After 30 to 45 seconds, you should see air pockets begin to form between the two pancakes. Flip the pancake; it should be white with just a couple of faint brown patches. Any more than that, and they are overcooked. After another 30 seconds, the air pockets should be large enough to separate the two pancakes. Remove the pancake to a plate, and let it cool for another 30 seconds. Now carefully pull apart the two pancakes at the seams. Place finished pancakes onto a plate and cover with a warm kitchen towel. Repeat until all pancakes are done.
  • The pancakes can be reheated in a steamer for about a minute when ready to serve. They also keep in the freezer for up to 3 weeks if you decide to make a larger batch.


  • Next, preheat the oven broiler on low heat. Heat an oven-proof pan over medium-high heat, and add 1 tablespoon of oil to coat the pan.
  • Sear the duck breasts, skin side down, for 6-8 minutes. Move them frequently so the skin crisps up and fries in the duck fat that renders out. Turn the heat down to medium if needed. 
  • After 6-8 minutes, or when the duck skin is a bit crispy and dark golden brown, carefully drain off the duck fat and discard (or save for later application to other recipes!). Flip the duck breasts (so they are skin side up), and transfer them to the broiler for about 3 minutes. Be careful not to burn the skin, which at this point should be a bit crispy.
  • Remove the duck from the broiler and let rest for 10 to 15 minutes. The duck will be cooked about medium well and will be very juicy. Transfer to a cutting board and, using a sharp knife, cut into thin slices.
  • Serve the duck with your warmed pancakes, fixings, and sauce.

Poplar Grove Legacy 2017

Pairing: Beef Tenderloin

Adapted from: Allrecipes | Serves 4



  • Use a sharp knife or scissors to remove silverskin and trim excess fat from tenderloin. Fold the thinner end under to approximate the thickness of the rest of the roast and tie with butcher's twine to secure. Tie tenderloin in 1 1/2- to 2-inch intervals to help it keep its shape during cooking.
  • Mix together garlic, oil, rosemary, pepper, thyme, and salt in a small bowl; rub over tenderloin to coat. Let sit while you preheat the grill.
  • Light a charcoal fire in one half of a charcoal grill or preheat a gas grill to high for 10 minutes and lightly oil the grate.
  • Place tenderloin on the hot grill and close the lid. Grill until well-seared, about 5 minutes. Flip and repeat on the other side.

  • Move tenderloin to the cool side of the charcoal grill, or if using a gas grill, turn off the burner directly underneath the tenderloin and turn the remaining one or two burners (depending on grill style) to medium. Cook until rosy pink and a meat thermometer inserted in the thickest section registers 130 degrees F (54 degrees C), 45 to 60 minutes. Cook time will depend on tenderloin size and grill.

  •  Let tenderloin rest 15 minutes before carving. Plate and enjoy!


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