December ‘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!

December ‘25 Drink Better Wine Club Recipes 

Julia Child’s Boeuf Bourguignon (Simplified)

Serves 4–6 | Total Time: ~4 hours

Ingredients

• 3 lbs beef chuck, cut into 2-inch cubes

• Salt and pepper

• 4 oz bacon, diced

• 1 tbsp olive oil

• 1 large carrot, sliced

• 1 onion, sliced

• 2 tbsp flour

• 3 cups dry red wine (plus 1 glass for you)

• 2–3 cups beef stock

• 1 tbsp tomato paste

• 2 cloves garlic, minced

• ½ tsp thyme

• 1 bay leaf

• 20 pearl onions (if you can find frozen peeled onions)

• 10 oz cremini or white mushrooms, halved

• Butter and parsley for finishing

Instructions

1. Preheat oven to 325°F.

2. Brown the bacon in a Dutch oven with olive oil. Remove, then sear beef in batches. Set aside.

3. Sauté carrot and onion, then return beef and bacon. Sprinkle flour and toss to coat. Roast in oven uncovered for 15 minutes.

4. Add wine, stock, tomato paste, garlic, and herbs. Liquid should just cover the meat. Bring to simmer, cover, and return to oven for 2.5 to 3 hours.

5. While stew cooks, sauté mushrooms and pearl onions in butter until browned. Add to stew for the final 30 minutes.

6. Finish and serve with chopped parsley, crusty bread, or mashed potatoes, and a glass of the 2023 Massa Cabernet.

This slow-cooked French dish brings depth, umami, and layered aromatics that pair beautifully with the wine’s balance and clarity. The Cabernet’s red fruit and mineral backbone cut through the richness of the beef and bacon, while its herbal and citrus notes echo the dish’s thyme, bay, and wine-braised aromatics. A winter-perfect match.

Roasted Sweet Potatoes with Spiced Chickpeas, Crispy Chorizo & Garlic-Herb Yogurt

Serves 4 | Total Time: ~1 hour

Ingredients

For the main dish:

• 2 large sweet potatoes

• 1 can chickpeas, drained and rinsed

• 1 tsp smoked paprika

• ½ tsp ground cumin

• Olive oil

• Salt and pepper

• 4 oz Spanish-style cured chorizo, finely chopped

• Fresh parsley or cilantro, chopped (for garnish)

For the garlic-herb yogurt:

• ¾ cup full-fat Greek yogurt

• 1 clove garlic, finely grated or minced

• 2 tbsp chopped fresh herbs (parsley, cilantro, or dill)

• Salt and lemon juice to taste

Instructions

1. Roast the sweet potatoes: Preheat oven to 425°F. Slice sweet potatoes in half lengthwise, rub with olive oil, and place cut-side down on a baking sheet. Roast for 35–40 minutes, or until tender and caramelized.

2. Crisp the chickpeas: Toss chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a second sheet pan and roast for 20–25 minutes, shaking once or twice, until crisp and golden.

3. Make the garlic-herb yogurt: In a bowl, combine Greek yogurt, garlic, fresh herbs, a squeeze of lemon juice, and a pinch of salt. Stir, taste, and adjust as needed. Set aside.

4. Crisp the chorizo: In a skillet over medium heat, cook the chopped chorizo until browned and crisp. Transfer to paper towels to drain.

5. Assemble: Place roasted sweet potato halves on serving plates, cut-side up. Lightly fluff the flesh with a fork and season with salt and pepper. Top each with a generous dollop of garlic-herb yogurt, spoon over the spiced chickpeas, and finish with crispy chorizo and a scattering of fresh herbs. Serve with a glass of Dominio de las Abejas Néctar de Campo Rojo 2023.

This dish highlights the wine’s balance of brightness, spice, and savory energy. Roasted sweet potatoes offer natural sweetness that complements the red fruit in the wine, while the spiced chickpeas mirror its earthy, herbal notes. Crispy chorizo adds a smoky-salty edge, and the garlic-herb yogurt brings cooling acidity to match the wine’s lift. Bold, warming, and deeply satisfying.

Potato Latkes with Crème Fraîche & Caviar

Makes ~12 small latkes | Total Time: ~45 minutes

Ingredients

For the latkes:

• 1 lb russet potatoes, peeled

• 1 small yellow onion, peeled

• 2 eggs

• 2 tbsp flour

• 1 tsp salt

• Freshly ground black pepper

• Neutral oil for frying (grapeseed, sunflower, or canola)

For the topping:

• ½ cup crème fraîche, chilled

• 1–2 oz high-quality caviar (e.g. trout roe, paddlefish, or Osetra)

• Optional: snipped chives or lemon zest (minimal garnish only, if desired)

Instructions

1. Grate the vegetables:

• By hand: Use a box grater to coarsely grate the potatoes and onion.

• With a food processor: Use the grating attachment to shred potatoes and onion quickly and evenly.

2. Drain well: Transfer the grated mixture to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible — this step is key to getting crispy latkes.

3. Mix the batter: In a large bowl, combine the drained potatoes and onion with eggs, flour, salt, and a few grinds of black pepper. Stir until just combined.

4. Fry the latkes: In a skillet, heat ¼ inch of oil over medium-high. Working in batches, drop spoonfuls of batter into the pan and flatten gently. Fry 3–4 minutes per side until golden and crisp. Drain on paper towels. Season with salt.

5. Assemble: Plate latkes while still warm. Top each with a dollop of chilled crème fraîche and a small spoonful of caviar. Serve immediately with a glass of Paul Nicolle Crémant de Bourgogne.

The clean, mineral-driven acidity of the Crémant cuts through the richness of fried potato, while its fine mousse and subtle red fruit provide lift against the cool, briny pop of caviar. Crème fraîche bridges the two — creamy but not heavy, elegant but grounded. This is a classic, high-contrast pairing that feels both indulgent and precise and is perfectly festive.