Braised Beef Short Ribs in an Herb Wine Sauce

Braised Beef Short Ribs in an Herb Wine Sauce

Beef shanks braised slowly in a wine broth with leeks and bacon makes this an absolutely comforting dish. Pair it with the 2015 Fulcrum Pinot Noir.

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Beef Bourguignon

Beef Bourguignon

A unique take on a French classic! Tender bites of beef and bacon braised in red wine served on a cozy slice of toasted bread. Pair it with the 2015 Fulcrum Pinot Noir.

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Balsamic Roasted Pork Tenderloins

Balsamic Roasted Pork Tenderloins

A definite crowd-pleaser! This delicious balsamic roasted pork tenderloin is quick, easy, and results in a perfect combination of savory herbs and slight tang from the balsamic. Pair with the 2013 Côtière Pinot Noir.

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Chile Rellenos al Horno

Chile Rellenos al Horno

Tip: use good quality thick-fleshed canned chiles. Make a slit down the side and spread them flat. Line the baking dish, then spoon the filling over instead of trying to stuff them. Bell peppers should be used only in desperation. The following recipe gives both the customary meat version and an optional cheese version. Pair with the 2012 Kenneth Volk Tempranillo.

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Sausage and Potato Pie

Sausage and Potato Pie

An Italian recipe provided by Kenneth Volk Vineyards! A wonderful home-cooked recipe baked until a golden brown. Pair it with the 2012 Touriga Nacional.

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Wild Mushroom and Burrata Toasts

Wild Mushroom and Burrata Toasts

This recipe includes Shiitake & Cremini mushrooms but if you have another wild mushroom you prefer then you may swap them out of the recipe. Enjoy this earthy and rich appetizer with a glass of Carol Shelton Pinot Noir!

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Grilled Pork Tenderloin in a Cherry-Dijon Marinade

Grilled Pork Tenderloin in a Cherry-Dijon Marinade

Tender and juicy pork tenderloin artfully seasoned and roasted to perfection. Drizzle the Cherry-Dijon marinade on top and pair with a glass of Carol Shelton Pinot Noir.

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Savory Oven Roasted Root Vegetables

Savory Oven Roasted Root Vegetables

Roasting in the dry heat of an oven is especially well suited to the dense vegetables of autumn and winter. Coated with a little olive oil and exposed to high heat, the natural sugars in the vegetables emerge.

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Emeril's Braised Chicken Thighs

Emeril's Braised Chicken Thighs

When I'm preparing this dish, it's all I can do to wait until it's finished simmering to get a taste of the awesome gravy. You've simply gotta cook some rice to eat with this, no doubt about it.

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Lodi Chicken Dijon

Lodi Chicken Dijon

Savory chicken simmered in Dijon mustard sauce and topped with tarragon. Great paired with the Lodi Estates' 2015 Chardonnay.

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Roasted Duck Legs & Potatoes

Roasted Duck Legs & Potatoes

Seasoned and roasted to perfection, you'll be enjoying this duck recipe down to the last bite! Try pairing it with the Andis 2013 Grenache.

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Bucatini with Butter-Roasted Tomato Sauce

Bucatini with Butter-Roasted Tomato Sauce

Scrumptious Bucatini pasta served with a rich and flavorful roasted tomato sauce perfect for any night of the week. Pair this with the Andis 2013 Primitivo.

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Penne with Wild Mushrooms

Penne with Wild Mushrooms

Tender wild mushrooms such as oyster, hedgehog, or chanterelle are best for this dish, although cultivated oyster mushrooms are also suitable. Substitute fettuccine for penne, if you like. Garnish with fresh sage leaves. Pair with the Cordon Pinot Noir.

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Roasted Root Vegetable & Squash Stew with Herby Couscous

Roasted Root Vegetable & Squash Stew with Herby Couscous

“You can use any root veggies for this. There’s enough stew for three more meals, which you can freeze.” Perfect for a glass of Cordon Pinot Noir.

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Gnocchi with Brown Butter, Sage and Chanterelles

Gnocchi with Brown Butter, Sage and Chanterelles

A delicious rendition of gnocchi with brown butter, herbs and chanterelle mushrooms that will pair beautifully with Couloir's 2014 Pinot Noir.

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Winter Squash and Potato Curry over Brown Rice

Winter Squash and Potato Curry over Brown Rice

This recipe from Edible Marin & Wine Country is an easy meal made with farmer's market finds and, if there's any left, makes for outstanding leftovers! Try pairing it with the Couloir Pinot Noir for best results.

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Grilled Swordfish with Lemon-Basil Butter

Grilled Swordfish with Lemon-Basil Butter

A little lemon juice, olive oil, salt and pepper is all that's needed to prepare the fish for the grill, and a simple compound butter flavored with lemon zest and basil makes the perfect complement. Serve with sautéed spinach, a salad and Brutocao Cellars' 2014 Sauvignon Blanc.

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Nonno's Risotto

Nonno's Risotto

A fantastic risotto recipe from Brutocao Cellars. Abundant in flavor with a rich texture that would pair perfectly with the 2013 Über Zin.

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Schwarzwälder Kirschtorte (Black Forest Cake)

Schwarzwälder Kirschtorte (Black Forest Cake)

Originating from the Black Forest region in south-western Germany, this Black Forest Cake is a heavenly ensemble with layers of whipped cream, cherry filling and chocolate sponge cake, topped with more whipped cream, black cherries and chocolate shavings. This would pair wonderfully with Stromberg-Zabergäu's 2015 Spätsburgunder (Pinot Noir).

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Homemade Swabian Maultaschen

Homemade Swabian Maultaschen

A delicious German style ravioli packed with wonderful flavors of spinach, onions, meat and spices. Try pairing it with the Brackenheim Riesling.

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Zwiebelrostbraten (Viennese Roast Beef with Onions)

Zwiebelrostbraten (Viennese Roast Beef with Onions)

A classic recipe from the heart of Vienna, this roast beef is cooked to perfection and when topped with crispy onions, makes for a delicious dinner. Serve with the Stromberg-Zabergäu Signum I Lemberger.

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Slow Roasted Loin of Pork with Fennel, Rosemary & Garlic

Slow Roasted Loin of Pork with Fennel, Rosemary & Garlic

You can't go wrong with a mixture of fennel, rosemary and garlic! Especially when this tasty trio is seasoning a loin of pork. Juicy and tender, this loin is exquisite when paired with a bottle of Three Paddles Pinot Noir.

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Pinot Tart

Pinot Tart

This recipe by Chris Petersen from The Village Café in Martinborough has created a masterful Pinot Tart worth of any occasion. A delicious mixture of cinnamon and Pinot Noir make for an unforgettable dessert. Serve with ice cream and a glass of Three Paddles Pinot Noir.

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Grilled Pork Tenderloin with Cherry Reduction Sauce

Grilled Pork Tenderloin with Cherry Reduction Sauce

Seasoned with shallots, chipotle peppers and cayenne, this pork tenderloin can pack a punch! Top it with the cherry reduction sauce to balance out the spice, and serve with a glass of Square Peg Pinot Noir.

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Duck with Figs

Duck with Figs

A decadent combination of the savory duck and the sweet fig make for a wonderful mid-week meal or a special occasion dinner. Serve with a bottle of the Square Peg Pinot Noir. **Duck will need to marinate for at least 2 hours.

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Ziti with Portobello Mushrooms, Caramelized Onions & Goat Cheese

Ziti with Portobello Mushrooms, Caramelized Onions & Goat Cheese

Meaty mushrooms are enhanced by sweet caramelized onions and just enough tangy melted goat cheese in this delicious year-round pasta. Pair this meal with a bottle of Keller Estate's Pinot Noir.

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Coq au Vin

Coq au Vin

Fast. Easy. Delicious. What more could you ask for? A recipe from Keller Estate, this wonderful chicken dish is perfect paired with a glass of Pinot Noir. **Chicken will need to be refrigerated overnight.

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Sautéd Duck Breasts with Wild Mushrooms

Sautéd Duck Breasts with Wild Mushrooms

Fantastically tender, this duck breast recipe is great for any day of the week, especially paired with the Domaine Anderson Pinot Noir.

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Balsamic Roast Pork Tenderloin

Balsamic Roast Pork Tenderloin

This Balsamic Roast Pork Tenderloin looks like you spent a lot of time on it, but it’s on the table in 35 minutes. A spot on Italian inspired dinner. Pair it with the Domaine Anderson Pinot Noir!

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Seared Scallops with Lemon Orzo

Seared Scallops with Lemon Orzo

Simple yet decadent, these scallops will practically melt in your mouth! An amazing combination of onion, orzo pasta, white wine, thyme and lemon juice will have you going back for seconds. From Midnight Cellars' kitchen, enjoy this recipe along with a glass of their Chardonnay.

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Stuffed Bacon Cheeseburgers

Stuffed Bacon Cheeseburgers

Straight from Midnight Cellars' kitchen, treat yourself and your guests to a feats of stuffed bacon cheeseburgers. Trust us...they're even more delicious than they sound! Pair with the Midnight Full Moon Red Blend.

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Crab Cakes with a Lemon Aioli

Crab Cakes with a Lemon Aioli

These succulent, meaty crab cakes are a must-try! Especially when served with the lemon aioli sauce and a nice glass of Santerra Cellars 2001 Dolcetto.

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Wild Mushroom Frittata with Asparagus and Herbs

Wild Mushroom Frittata with Asparagus and Herbs

Simple and delicious, this wild mushroom frittata is excellent served as breakfast, lunch or dinner! Serve with the Santerra Cellars 2000 Rosso for the best match.

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Grilled Potato and Onion Salad with Blue Cheese and Bacon

Grilled Potato and Onion Salad with Blue Cheese and Bacon

A mix of crumbly cheese, crispy bacon and charred red onions. This savory combination with tender new potatoes is incredibly good as a side with grilled beef tenderloin or steak. Pair it with the Joseph Jewell Pinot Noir.

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Camlow's Roasted Mushrooms with Herbs

Camlow's Roasted Mushrooms with Herbs

Great as a main dish or a side dish, these roasted mushrooms are savory and offer amazing aromas of mushrooms and fresh herbs. Try pairing it with the 2013 Camlow Pinot Noir.

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Camlow's BBQ Rub & Mop

Camlow's BBQ Rub & Mop

Most folks don't associate BBQ and Pinot, but this rub and mop work well with pork, tri-tip and even chicken. This recipe has been in my family for years. Pair it with the Camlow Cellars 2013 Pinot Noir.

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Joseph Jewell's Lamb Shanks

Joseph Jewell's Lamb Shanks

My personal favorite with our 2012 Hallberg Pinot Noir is Lamb Shanks. This wine has the structure and body to pair with red meats and I feel that this dish complement the Hallberg Pinot.

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Poached Salmon with Hollandaise

Poached Salmon with Hollandaise

This delicious recipe was conceived by Petros and Maureen Lolonis. They graciously agreed to share this family favorite with Gold Medal Wine Club members. Enjoy a glass of their Private Reserve Chardonnay for the best match.

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Chinese Black Tea Chicken

Chinese Black Tea Chicken

This delicious recipe by Marilyn Tsai is full of unique and wonderful flavors. The black tea adds just enough to bring out the other spices. Pair it with a glass of Greenwood Ridge Merlot. **Chicken will need to marinate for at least 24 hours.

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Crab Pasta with Emerald Sauce

Crab Pasta with Emerald Sauce

The earthiness of the flavors in this recipe is enhanced by Greenwood Ridge's award-winning Pinot Noir. Bet you can't have only one glass!

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Mediterranean Lamb Chops

Mediterranean Lamb Chops

A Greenwood Ridge Family Recipe! Don't miss out on this Mediterranean style lamb chops recipe. Loaded with flavors of rosemary infused vinegar and black olives, this dish would pair perfectly with a glass of Greenwood Ridge Merlot.

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Middle Eastern Red Snapper with Vinaigrette

Middle Eastern Red Snapper with Vinaigrette

Straight from the Greenwood Ridge kitchen to share with Gold Medal Wine Club Members! Exquisite flavors from the fish and vinaigrette will make this a staple dish in your home. Enjoy with a bottle of Greenwood Ridge Sauvignon Blanc.

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Cioppino

Cioppino

Summer is here! And what better way to enjoy summer eating than with fresh seafood and a great bottle of wine? We share with our members this month Gold Medal Wine Club's all-time favorite recipe - Cioppino!

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Chicken Wrapped in Bacon with WWW Original Spicy Sweet Blacksauce

Chicken Wrapped in Bacon with WWW Original Spicy Sweet Blacksauce

Use any of your Wild West Worcester Hot Sauce Sachets for this recipe and you will certainly be ordering a full bottle! Amazing and unique flavors from the hot sauces add just the right amount of heat without sacrificing taste. Try pairing your chicken with the Mission Estate 2014 Pinot Noir.

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Banana Oat Bread

Banana Oat Bread

It doesn't get much better than New Zealand honey! Try this Banana Oat Bread with creamy, artisan Kamahi honey baked right in. Add more on top and really enjoy the intricate flavors of this dreamy honey. Try pairing it with the Mission Estate Sauvignon Blanc.

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F & F Strawberry and Chocolate Tarts

F & F Strawberry and Chocolate Tarts

Make a few mini tarts or one big one - either way you'll be happy you did! The Dark Chocolate Peanut Butter stands out as a delicious and unique twist to the traditional tart base. Add in the filling, top with a fresh strawberry and voilà! Try pairing it with the Mission Estate Cabernet Franc.

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Roast Carrots & Parsnips Tossed in Onion Balsamic Marmalata

Roast Carrots & Parsnips Tossed in Onion Balsamic Marmalata

A firm favorite in our household and amongst our friends. It is designed to be fairly quick and easy to prepare and have the special addition of the Wild Country Onion Balsamic Marmalata! Absolutely delicious and a perfect side dish to any meal. Pair it with the Mission Estate 2014 Reserve Sauvignon Blanc.

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BBQ Pork Cutlets

BBQ Pork Cutlets

An authentic New Zealand BBQ recipe featuring mouthwatering Pork Cutlets! A special thanks to the Artisan Vinegar company and to Tania for supplying this yummy recipe. You can find the Lager Vinegar in our New Zealand Adventure Package. Pair this meal with a bottle of the Mission Estate 2014 Reserve Cabernet Franc.

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Dark Chocolate Peanut Butter Mousse with Date Caramel and Dark Chocolate Ganache

Dark Chocolate Peanut Butter Mousse with Date Caramel and Dark Chocolate Ganache

This decadent dessert is not only a treat for your tastebuds, but a treat for the eyes too! The Dark Chocolate Peanut Butter Mousse recipe provided by Fix and Fogg is the perfect (and easy!) way to satisfy anyone's sweet-tooth! Try pairing it with a glass of Mission Estate 2014 Reserve Pinot Noir.

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Haak's Seared Ahi Tuna

Haak's Seared Ahi Tuna

So easy, so quick but oh-so good! This recipe for seared Ahi Tuna is definitely one to put on the favorites list. The tuna is simply seasoned, seared and topped with your choice of dipping sauce. Pair this with a bottle of the Kessler-Haak Pinot Noir.

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