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In Good Taste

June 2023 Club Mini Recipes

June 2023 Club Mini Recipes

Calling all Club Mini Members!

Picture this: you take a sip of a crisp white wine, and boom! Your summer salad becomes a flavor explosion in your mouth. Or how about a smooth red wine that turns your grilled masterpiece into a culinary masterpiece? The possibilities are endless, and the fun is just beginning.

Hold onto your taste buds as we present four summer-inspired recipes, each paired with not one, but two of the June 2023 Club Mini wines. Try one wine, or both, alongside these delicious recipes to see what combinations you like best.

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



Pinot Blanc & Pinot Grigio

Paired with Grilled Shrimp & Citrus Salsa



The crisp and refreshing notes of Pinot Blanc and Pinot Grigio pair really well with seafood. Try one (or both!) of these wines with this dish and enjoy how the flavors of the shrimp and the bright acidity of the wine complement each other.



  • 1 pound (450g) large shrimp, peeled and deveined

  • 2 tablespoons olive oil

  • 1 teaspoon paprika

  • 1/2 teaspoon garlic powder

  • Salt and pepper to taste

For the Citrus Salsa:

  • 1 orange, segmented and diced

  • 1 grapefruit, segmented and diced

  • 1 lime, juiced

  • 1 tablespoon finely chopped red onion

  • 1 tablespoon chopped fresh cilantro

  • Salt and pepper to taste


Preheat your grill to medium-high heat. In a bowl, combine the olive oil, paprika, garlic powder, salt, and pepper. Add the peeled and deveined shrimp to the bowl and toss until well coated. In another bowl, prepare the citrus salsa by combining the diced orange, grapefruit, lime juice, red onion, cilantro, salt, and pepper. Mix well to combine all the flavors. Set aside.

Thread the marinated shrimp onto skewers, making sure to leave a little space between each shrimp. Place the shrimp skewers on the preheated grill. Cook for about 2-3 minutes per side until the shrimp turn pink and opaque. Be careful not to overcook them, as they can become rubbery.

Once the shrimp are cooked, remove them from the grill and transfer to a serving platter. Serve the grilled shrimp hot with the citrus salsa on the side. You can also drizzle some of the salsa over the shrimp for added flavor. Enjoy!

If you prefer a spicier salsa, you can add a finely chopped jalapeño or a pinch of red pepper flakes to the citrus salsa mixture. Additionally, feel free to adjust the seasonings according to your taste preferences.



Marsanne & French Rosé Wine

Paired with Watermelon, Feta & Basil Salad




Marsanne is a medium-bodied white wine with flavors of citrus and herbs. Marsanne’s acidity will cut through the richness of the feta, while its herbal notes will enhance the flavors of the dish. A dry Rosé pairs wonderfully with light and refreshing dishes. The rosé’s fruity and floral notes will complement the watermelon. 


  • 4 cups diced watermelon, seedless

  • 1 cup crumbled feta cheese

  • 1/2 cup fresh basil leaves, torn

  • 1/4 cup red onion, thinly sliced

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon balsamic glaze

  • Salt and pepper to taste


In a large mixing bowl, add the diced watermelon, crumbled feta cheese, torn basil leaves, and sliced red onion. Drizzle the extra-virgin olive oil over the ingredients in the bowl. Gently toss to coat all the ingredients with the oil. Season the salad with salt and pepper to taste. Be cautious with the salt as feta cheese is naturally salty.

Transfer the watermelon, feta, and basil salad to a serving dish or individual plates. Drizzle the balsamic glaze over the salad just before serving. The balsamic glaze adds a tangy sweetness to the salad. Give the salad a gentle toss to ensure all the flavors are combined. Serve the Watermelon, Feta & Basil Salad immediately and enjoy the refreshing combination of flavors!

You can customize this salad by adding additional ingredients such as arugula or baby spinach leaves for a peppery taste or a handful of chopped mint leaves for added freshness. Feel free to adjust the quantities of the ingredients to your liking.



Pinot Noir & French Red Wine

Paired with Roasted Salmon with Mushrooms



Pinot Noir is known for its versatility and pairs well with a variety of dishes. Roasted salmon with mushrooms is an excellent choice as the earthy flavors of the mushrooms and the richness of the salmon complement the wine's red fruit and earthy notes. Cotes du Rhone Red Wine, made from a blend of Grenache, Syrah, and Mourvèdre, exhibits robust flavors of dark fruits, spices, and herbs. These bold flavors can complement the rich, meaty texture of the roasted salmon, adding depth and complexity to the pairing.



  • 4 salmon fillets

  • 8 ounces (225g) mushrooms (such as cremini or button), sliced

  • 2 tablespoons olive oil

  • 4 cloves garlic, minced

  • 1 tablespoon fresh thyme leaves

  • Salt and pepper to taste

  • Lemon wedges, for serving

  • Fresh parsley, for garnish


Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. In a large bowl, combine the sliced mushrooms, minced garlic, fresh thyme leaves, olive oil, salt, and pepper. Toss well to coat the mushrooms evenly with the seasoning.

Place the salmon fillets on the prepared baking sheet. Season the salmon with salt and pepper to taste. Spread the seasoned mushrooms evenly around the salmon fillets on the baking sheet. Roast the salmon and mushrooms in the preheated oven for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The exact cooking time may vary depending on the thickness of the salmon fillets.

Once cooked, remove the baking sheet from the oven. Allow the salmon to rest for a couple of minutes. Transfer the roasted salmon and mushrooms to serving plates. Squeeze fresh lemon juice over the salmon fillets and garnish with fresh parsley. Serve the Roasted Salmon with Mushrooms hot alongside your favorite side dishes or a fresh salad.

You can add additional herbs or spices to the mushroom mixture, such as rosemary or paprika, to enhance the flavors further. Feel free to customize the seasoning and adjust it to your taste preferences.


Pinotage & Cabernet Sauvignon

Paired with Grilled Ribeye Steak



Pinotage, a unique South African red wine, pairs well with rich and robust flavors. The wine's boldness stand up to the rich and tender meat, enhancing the overall experience. Cabernet Sauvignon is a full-bodied red wine that pairs beautifully with grilled meats. The wine's tannins and dark fruit flavors will beautifully complement the richness of the steak. Each wine brings something unique to this pairing, try them both to see which one achieves your favorite combination.



  • 2 ribeye steaks (about 1 inch thick)

  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • 1 tablespoon fresh rosemary leaves, chopped

  • Salt and pepper to taste


Preheat your grill to high heat. In a small bowl, combine the olive oil, minced garlic, chopped rosemary, salt, and pepper. Stir well to create a marinade. Pat dry the ribeye steaks using a paper towel. This helps to ensure a better sear and caramelization on the grill. Rub the marinade mixture all over the ribeye steaks, making sure to coat them evenly. Allow the steaks to marinate at room temperature for about 30 minutes to an hour. If you prefer, you can marinate the steaks in the refrigerator for up to 4 hours.

Once the grill is hot, place the ribeye steaks on the grill grates. For a medium-rare steak, grill for about 4-5 minutes per side. Adjust the cooking time based on your desired level of doneness. Avoid pressing down on the steaks while grilling, as this can cause the juices to escape and result in a less juicy steak.

After cooking, transfer the grilled ribeye steaks to a cutting board or serving platter. Allow them to rest for 5-10 minutes to allow the juices to redistribute. Slice the ribeye steaks against the grain into thick, juicy slices. Serve the Grilled Ribeye Steaks hot, and you can optionally garnish them with additional fresh rosemary leaves. Accompany with your favorite sides like roasted vegetables, mashed potatoes, or a fresh green salad. 

Grilling times may vary depending on the thickness of the steaks and the desired level of doneness. Use a meat thermometer to check the internal temperature of the steaks: around 130°F (54°C) for medium-rare, 135°F (57°C) for medium, and so on. Adjust the grilling time accordingly.

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