Winter is here, and the wines are a mystery...

Welcome back wine lovers! In a departure from our usual features, this culinary adventure invites you to explore a world of delectable appetizers, tantalizing mains, and indulgent desserts, all while maintaining the mystery of the specific club wines. Yes, you read it correctly – the treasures within our December club "sipment" will remain a closely guarded secret, an experience meant for your firsthand discovery!

Not yet a member? Join Club Mini to secure the latest “Sipment” of mini wines and experience the magic that happens when amazing wines meet sensational bites.  

Let's Start with an Appetizer

Herbed Goat Cheese Stuffed Mushrooms

Paired with Fruity, Dry Rosé and creamy white wines

The crisp acidity and vibrant fruit notes of a dry rosé will cut through the richness of the herbed goat cheese, cleansing the palate after each bite. Try this appetizer with a creamy white wine and enjoy how it complements the earthiness of the mushrooms, creating a refreshing and balanced combination.

Ingredients:

• 24 large button mushrooms, stems removed

• 8 oz herbed goat cheese

• 2 cloves garlic, minced

• 2 tbsp fresh parsley, chopped

• Salt and black pepper, to taste

• Olive oil, for brushing

Instructions:

Preheat oven to 375°F (190°C). In a bowl, mix goat cheese, garlic, parsley, salt, and pepper. Stuff mushrooms with the mixture, brush with olive oil. Bake for 15-20 minutes until mushrooms are tender.

An Easy Mid-week Main Dish

Balsamic Glazed Chicken with Roasted Vegetables

Paired with lighter bodied-red wines

The red berry and earthy notes of Pinot Noir complement the savory sweetness of balsamic-glazed chicken. The wine's mild tannins won't overpower the dish but will enhance the overall flavor profile. It's a perfect match for the roasted vegetables, creating a harmonious dining experience.

Ingredients

• 4 boneless, skinless chicken breasts

• 1 cup balsamic glaze

• 1 lb mixed vegetables (bell peppers, zucchini, cherry tomatoes)

• 2 tbsp olive oil

• Salt and black pepper, to taste

• Fresh basil for garnish 

Instructions:

Preheat oven to 400°F (200°C). Season chicken with salt and pepper, bake for 20 mins. Toss vegetables in olive oil, salt, and pepper. Roast for 15 mins. Brush chicken with balsamic glaze, bake for an additional 10 mins. Garnish with fresh basil and serve.

The Pasta Course

Spaghetti Aglio e Olio with Shrimp

Pair with light, crisp white wines 

The bright acidity and citrus notes of white wine can cut through the richness of the garlic-infused olive oil in this flavorful pasta course. White wine can enhance the flavors of the shrimp and provides a refreshing contrast to the dish's overall richness.

Ingredients:

• 1 lb spaghetti

• 1/2 cup olive oil

• 6 cloves garlic, thinly sliced

• 1/2 tsp red pepper flakes (optional)

• 1 lb large shrimp, peeled and deveined

• Salt and black pepper, to taste

• Fresh parsley, chopped, for garnish

• Grated Parmesan cheese

Instructions:

Cook spaghetti according to package instructions. In a pan, sauté garlic and red pepper flakes in olive oil. Add shrimp, cook until pink. Season with salt and pepper. Toss cooked pasta in the pan, garnish with parsley. Serve with a sprinkle of Parmesan cheese.

Never forget Dessert!

Dark Chocolate Raspberry Tart

Paired with rich, robust red wines

The complex and intense flavors of a full-bodied red wine will complement the richness of dark chocolate in the tart. Robust tannins stand up to the decadent dessert, while dark fruit notes harmonize with the raspberries, creating a luxurious and satisfying pairing with your favorite big bold red.

Ingredients

For the Crust:

• 1 1/2 cups chocolate cookie crumbs

• 1/3 cup melted butter

For the Filling:

• 8 oz dark chocolate, chopped

• 1 cup heavy cream

• 1 tsp vanilla extract

• Fresh raspberries for topping

Instructions:

Mix cookie crumbs and melted butter, press into a tart pan. In a saucepan, heat cream until hot but not boiling. Pour hot cream over chopped chocolate, stir until smooth. Add vanilla, pour filling into crust. Chill for 2 hours. Top with fresh raspberries before serving.