August ‘25 Drink Better Wine Club Food Pairing Recipes

For every wine club selection, we love to offer food pairings that allow you to experience the wine at its fullest potential: alongside a great meal. These recipes were created, by Sally, to complement the unique character of each wine and to bring a restaurant-quality experience right into your home.

What we enjoy most each week is sitting down to a well-prepared meal with a wine we’ve hand-selected not only for its quality and value, but for its place at our own table—whether it’s a relaxed weeknight dinner or a weekend celebration. The true pleasure of what we do is sharing that same experience with you: food, wine, company, and the simple luxury of a well-balanced and thoughtful meal.

Plus, I never seem to run out of dinner ideas, and if this makes your life any easier with a few new dinner inspirations, then hell yeah! I worked in restaurants for many years and I love sharing that meal inspiration with our community.

My intention when making the recipes is to create relatively approachable, seasonal and unique dishes that are not too complicated but super tasty!

August ‘25 Drink Better Wine Club Recipes 

Pan-Roasted Halibut with Lemon-Caper Butter and Sautéed Greens

paired with Terre di Montalto Etna Bianco 2023

Serves: 2

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients

For the halibut:

• 2 halibut fillets (about 6–7 oz each, skin removed)
• 1 tablespoon olive oil
• ½ teaspoon sea salt
• Freshly ground black pepper, to taste

For the lemon-caper butter:

• 2 tablespoons unsalted butter
• 1 garlic clove, minced
• 1 tablespoon capers, rinsed and drained
• Juice of ½ lemon
• 1 tablespoon fresh parsley, chopped

For the sautéed greens:

• 1 bunch Swiss chard or kale (or both), stems removed and leaves roughly chopped
• 1 tablespoon olive oil
• 1 garlic clove, minced
• ¼ teaspoon sea salt
• Pinch of red pepper flakes (optional)

Instructions

1. Prepare the halibut – Pat the halibut fillets dry with paper towels. Season both sides with salt and pepper
2. Cook the greens – In a large skillet over medium heat, warm the olive oil. Add the garlic and cook for 30 seconds until fragrant. Add the greens and salt, tossing until wilted and tender, about 4–5 minutes. If using red pepper flakes, sprinkle them in during cooking. Transfer to a plate and keep warm.
3. Pan-roast the halibut – In a nonstick or stainless steel skillet, heat the olive oil over medium-high. Place the halibut in the pan and sear for 3–4 minutes without moving, until the bottom is golden. Flip and cook another 2–3 minutes, or until the fish flakes easily with a fork. Transfer to plates.
4. Make the lemon-caper butter – Reduce the heat to medium. In the same pan, add the butter and let it melt. Stir in the garlic and cook 30 seconds, then add the capers and lemon juice. Let it bubble for 1 minute, then stir in parsley.
5. Serve – Spoon the lemon-caper butter over the halibut and arrange the sautéed greens alongside. Serve immediately.

Wine Note:

The halibut’s mild richness and flaky texture echo the Etna Bianco’s rounded mouthfeel, while the lemon and capers highlight its citrusy acidity and saline minerality. The greens add a gentle bitterness that deepens the wine’s volcanic character. 

Grilled Tuna Steak with Provençal Ratatouille

Paired with Clos Cibonne Cuvée Spéciale Tibouren Rouge 2023

Serves: 2

Prep Time: 35 minutes

Cook Time: 25 minutes

Ingredients

For the tuna:

• 2 fresh tuna steaks, about 6 oz each and 1–1.5 inches thick
• 1 tablespoon olive oil
• 1 teaspoon finely chopped fresh rosemary
• 1 teaspoon fresh thyme leaves
• ½ teaspoon sea salt
• freshly ground black pepper to taste
• lemon wedges for serving

For the ratatouille:

• 1 small eggplant, diced into ½-inch cubes
• 1 medium zucchini, diced into ½-inch cubes
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 medium tomato, diced
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• ½ teaspoon sea salt
• Freshly ground black pepper, to taste
• Optional garnish: fresh basil or parsley leaves

Instructions

1. Make the ratatouille – In a large skillet over medium heat, warm the olive oil. Add the eggplant and cook for 5 minutes, stirring occasionally, until it begins to soften. Add the zucchini and peppers, cooking another 5 minutes. Stir in the garlic, tomato, thyme, salt, and pepper. Reduce heat to low and cook gently for 10–12 minutes until the vegetables are tender and the flavors meld. Keep warm.
2. Prepare the tuna – Pat the tuna steaks dry with paper towels. In a small bowl, mix the olive oil, rosemary, thyme, salt, and pepper. Rub evenly over both sides of the tuna and let them sit for 10–15 minutes
3. Grill the tuna – Heat a grill or grill pan over medium-high heat. Sear the tuna for 1½–2 minutes per side for rare, or 2½–3 minutes per side for medium-rare. Avoid overcooking to preserve the tender, almost buttery texture.
4. Serve – Plate the tuna steaks alongside a generous serving of ratatouille. Garnish with fresh basil or parsley and serve with lemon wedges for brightness.

Wine Note:

The meaty texture of grilled tuna stands up beautifully to the Tibouren’s savory depth, while the ratatouille’s herbed vegetables echo the wine’s Provençal garrigue and bright red fruit. Serve slightly chilled for a perfect coastal pairing.

Grilled Lamb Chops with Garlic-Rosemary Roasted Potatoes

Paired with JL Chave Crozes-Hermitage Silène 2023

Serves: 2–4

Prep time: 15 minutes

Cook time: 30–35 minutes

Ingredients

For the lamb chops:

• 4–8 lamb chops (about 1–1.5 inches thick)
• 2 tablespoons olive oil
• 2 teaspoons fresh rosemary, finely chopped
• 1 teaspoon fresh thyme leaves
• 2 garlic cloves, minced
• ½ teaspoon smoked sea salt (or regular sea salt)
• Freshly ground black pepper, to taste

For the potatoes:

• 1.5 lbs baby potatoes, halved (or quartered if large)
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• ½ teaspoon sea sally Freshly ground black pepper, to taste

Instructions

1. Prep the potatoes

Preheat your oven to 425°F (220°C). In a large mixing bowl, toss the potatoes with olive oil, minced garlic, rosemary, salt, and pepper. Spread them evenly on a baking sheet. Roast for 25–30 minutes, flipping halfway, until golden brown and crisp on the edges.

2. Marinate the lamb chops

While the potatoes roast, pat the lamb chops dry with paper towels. In a small bowl, mix olive oil, rosemary, thyme, minced garlic, smoked sea salt, and black pepper. Rub this mixture evenly over the lamb chops. Let them sit at room temperature for at least 15 minutes to absorb the flavors.

3. Grill the lamb chops

Preheat a grill or grill pan over medium-high heat. Sear the lamb chops for 3–4 minutes per side for medium-rare, or until your preferred doneness (internal temp: 130°F / 54°C for medium-rare). Let them rest for 5 minutes before serving to keep them juicy.

4. Serve and enjoy

Arrange the grilled lamb chops on plates alongside the roasted potatoes. Garnish with extra rosemary sprigs for aroma. Pour a glass of JL Chave Crozes-Hermitage Silène 2023—the wine’s supple tannins, violet perfume, and peppery lift will bring the dish to life.