Master Wine Club Recipes - May 2023

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

Stag's Leap Wine Cellars Karia Chardonnay 2016

Pairing: Grilled Halibut in Lemon Herb Butter

Recipe by: Adam Perry | Serves 2

Ingredients:

• 4 halibut fillets (about 6 ounces each)
• 4 tablespoons unsalted butter, softened
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely chopped fresh herbs (such as parsley, dill, or thyme)
• 2 cloves garlic, minced
• Salt and pepper to taste
• Lemon wedges, for serving

Directions:

• Preheat your grill to medium-high heat.
• In a small bowl, combine the softened butter, lemon juice, chopped fresh herbs, minced garlic, salt, and pepper. Mix well until all the ingredients are incorporated.
• Pat the halibut fillets dry with paper towels and season them with salt and pepper on both sides.
• Place the seasoned halibut fillets on the preheated grill. Cook for about 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.
• During the last few minutes of grilling, spread a generous dollop of the lemon herb butter on top of each halibut fillet.
• Close the grill lid and let the butter melt and infuse the fish for about 1-2 minutes.
• Carefully remove the halibut fillets from the grill and transfer them to a serving platter.
• Serve the grilled halibut immediately with lemon wedges on the side for an extra burst of citrus flavor.
• Drizzle any remaining lemon herb butter from the grilling process over the halibut before serving.

Ferrari Rose Non-Vintage

Pairing: Watermelon & Feta Salad

Recipe by: Adam Perry | Serves 2

Ingredients:

• 4 cups cubed watermelon
• 1 cucumber, peeled and diced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, thinly sliced or torn
• 2 tablespoons lime juice
• 2 tablespoons extra-virgin olive oil
• Salt and pepper to taste

Directions:

• In a large bowl, combine the cubed watermelon, diced cucumber, crumbled feta cheese, and sliced or torn mint leaves.
• In a small bowl, whisk together the lime juice and extra-virgin olive oil to make the dressing.
• Drizzle the dressing over the watermelon, cucumber, feta, and mint mixture and gently toss to coat everything evenly.
• Season with salt and pepper to taste.
• Let the salad sit for about 10-15 minutes to allow the flavors to meld together.
• Give the salad a gentle toss again before serving to distribute the dressing.

Seghesio Old Vine Zinfandel 2018

Pairing: Smoked Brisket

Recipe by: Adam Perry | Serves 2

Ingredients:

• 4-6 pound beef brisket
• Dry rub (your choice or see note)
• Wood chips (such as hickory or mesquite) for smoking
• Barbecue sauce (optional)

Directions:

• Preheat your smoker or grill for indirect heat to around 225-250°F (107-121°C).
• Trim any excess fat from the brisket, leaving a thin layer for flavor and moisture.
• Generously season the brisket with your preferred dry rub, covering all sides.
• Soak the wood chips in water for about 30 minutes, then drain.
• Place the soaked wood chips on the charcoal if using a charcoal smoker or in the smoker box if using a gas grill.
• Place the seasoned brisket on the smoker rack or grill, fat side up.
• Close the lid and smoke the brisket for approximately 1.5 to 2 hours per pound, or until the internal temperature reaches around 195-205°F (90-96°C).
• Maintain a consistent temperature and periodically add more wood chips to keep the smoke going.
• Once the brisket reaches the desired temperature, remove it from the smoker or grill and let it rest for about 30 minutes to 1 hour, tented with foil.
• Slice the brisket against the grain into thin slices.
• Serve the smoked brisket as is or with your favorite barbecue sauce on the side.

Note: For the dry rub, you can use a pre-made commercial rub or create your own by combining spices like salt, black pepper, paprika, garlic powder, onion powder, chili powder, and brown sugar to taste.