Master Wine Club Recipes - March 2023

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

St. Supery Dollarhide Sauvignon Blanc

Pairing: Butternut Squash Vadouvan Curry

Adapted from: St. Supery | Serves 2

Ingredients:

• 1 lb Butternut Squash, peeled & cubed
• ½ C Onions, diced
• 2 Tbl Butter
• 2 oz. White Wine
• 2 tsp Ginger, chopped
• 1 Tablespoon Vadouvan Curry spice
• 2 Cups Vegetable Stock
• ½ Cup Coconut Milk
• Salt & Pepper, to taste

Directions:

1. Melt butter in a saucepot, gently cook onions until soft and translucent with a pinch of salt
2. Add the squash and ginger and cook for 5 minutes, then add the curry spice and cook for 3 minutes
3. Add the white wine and simmer until evaporated, then pour in the vegetable stock and coconut milk
4. Bring to simmer and adjust seasoning
5. Serve with rice

Avignonesi Vino Nobile di Montepulciano

Pairing: Spaghetti with cherry, tomatoes and basil

Recipe by: Adam Perry | Serves 2

Ingredients:

• 8 oz. spaghetti
• 1 pint cherry tomatoes
• 2 -3 garlic cloves, minced
• 2 Tablespoons olive oil
• Salt and pepper to taste
• Fresh basil leaves, chopped
• ¼ cup grated Parmiggiano Reggiano

Directions:

1. Cook the spaghetti according to package instructions until al dente
2. Heat olive oil in a skillet over medium-high heat. Once the oil is shimmering, add garlic and saute 30 seconds
3. Add the tomatoes and saute until they start to burst – use a wooden spoon to help them break apart
4. Season with salt and pepper to taste
5. Add cooked pasta and parmesan to the pan. If needed, a splash of pasta water can help the sauce come together
6. Remove from heat and toss everything together until spaghetti is fully coated
7. Garnish with chopped basil and serve immediately
8. Optional: Add grilled chicken, shrimp, or tofu for extra protein.
9. Serve immediately and enjoy!

Boschendal Elgin Pinot Noir

Pairing: Rooibos smoked salmon

Recipe by: Adam Perry | Serves 2

Ingredients:

• 1 lb fresh salmon fillet, skin on
• ½ cup Rooibos tea leaves
• ¼ cup brown sugar
• ¼ cup coarse salt
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Directions:

1. Rinse the salmon fillet under cold water and pat dry with paper towels
2. In a small bowl, mix together the Rooibos tea, brown sugar, salt, black pepper, paprika, garlic powder, and onion powder to create the dry rub
3. Place the salmon fillet skin-side down on a large sheet of aluminum foil
4. Rub the dry mixture evenly all over the salmon, making sure to coat it well on all sides
5. Wrap the salmon tightly in the aluminum foil, making a packet with the shiny side facing out
6. Place the packet on a baking sheet and refrigerate for at least 4 hours or overnight to allow the flavors to penetrate the salmon
7. Preheat a smoker or a grill to 225°F
8. Remove the salmon from the aluminum foil and discard any excess rub
9. Place the salmon skin-side down on the smoker or grill
10. Smoke the salmon for 1-2 hours, or until it reaches an internal temperature of 145°F and is firm to the touch
11. Remove the salmon from the smoker or grill and let it rest for 10 minutes before slicing
12. Serve the Rooibos smoked salmon with lemon wedges and fresh herbs