October ‘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!

October and ‘25 Drink Better Wine Club Recipes 

Miso Chicken & Mushroom Pot Pie with Coconut Milk

Paired with Amevive Sundrop 2024

Serves: 4–6

Total time: ~1 hour

Ingredients

 

For the filling:

• 1½ lbs boneless, skinless chicken thighs

• 3 Tbsp unsalted butter (divided)

• 1 leek, sliced (white & light green parts)

• 2 carrots, diced

• 2 cups Savoy cabbage, chopped

• 300 g (about 10 oz) brown beech or baby bella mushrooms, separated

• 4 cloves garlic, minced

• 2 tsp fresh ginger, grated

• 3 Tbsp all-purpose flour

• 2 cups chicken broth

• 3 Tbsp white miso paste

• 1 cup full-fat coconut milk (unsweetened)

• 2 Tbsp soy sauce

• 1 Tbsp mirin

• 1–2 tsp sambal oelek (adjust to taste)

• 1 tsp toasted sesame oil

• 1 cup shelled edamame (optional)

• Salt & white pepper, to taste

For the crust:

• 1 premade pie crust or 1 sheet puff pastry, thawed

• 1 egg, beaten (for egg wash)

• 2 Tbsp sesame seeds, for garnish

Instructions

1. Preheat oven to 400°F (200°C).

2. Brown the chicken. In a large ovenproof skillet or Dutch oven, melt 1 Tbsp butter over medium heat. Season chicken lightly with salt and white pepper, then sear until golden on both sides (about 3–4 minutes per side). Remove from the pan and set aside.

3. Sauté the vegetables. In the same pan, melt the remaining 2 Tbsp butter. Add leek, carrots, and cabbage; cook until softened, about 5 minutes. Stir in mushrooms and cook until their liquid evaporates and edges start to brown.

4. Build the base. Add garlic and ginger, stirring for 1 minute until fragrant. Sprinkle flour over the vegetables and stir to coat. Slowly whisk in chicken broth, scraping up any brown bits from the pan.

5. Add flavor and creaminess. Stir in miso, coconut milk, soy sauce, mirin, sambal oelek, and sesame oil. Simmer gently for 3–5 minutes until thickened and aromatic. Return chicken (cut into bite-size pieces) to the pan, and add edamame if using.

6. Top and bake. Roll puff pastry over the skillet, tucking or crimping edges. Brush with egg wash and sprinkle with sesame seeds. Cut small vents for steam.

7. Bake 25–30 minutes, until golden and bubbling. Let rest 10 minutes before serving.

Serving & Pairing:

This fragrant, umami-rich pot pie brings together miso, coconut milk, and earthy mushrooms for depth and comfort. The subtle sweetness of the miso and mirin pairs beautifully with Amevive Sundrop 2024, whose floral aromatics and balanced acidity lift the dish’s richness and highlight its savory-sweet harmony.

Wild Mushroom & Porcini Tagliatelle with Fried Sage

Paired with De Monaco & Holland Rosso di Todi 2020

Serves: 4 

Total time: 40 minutes 

Ingredients

• 12 oz fresh (or dried) high quality tagliatelle or fettuccine

• 2 Tbsp Italian olive oil

• 2 Tbsp unsalted butter, plus 1 Tbsp for finishing

• 2 shallots, finely sliced

• 3 cloves garlic, minced (or Gia Garlic Paste)

• 1 lb mixed mushrooms — porcini, cremini, oyster, or shiitake — cleaned and sliced

• ½ cup dry white wine (Pinot Grigio or a neutral white wine)

• ½ cup reserved pasta water

• ½ cup grated Parmigiano-Reggiano (plus more for serving)

• 1 tsp lemon zest

• 8–10 fresh sage leaves, fried crisp in butter for garnish

• Sea salt and cracked black pepper, to taste

• Optional: drizzle of truffle oil or handful of chopped parsley for serving

Instructions

1. Sauté the aromatics. In a large skillet, heat olive oil and 2 Tbsp butter over medium heat. Add shallots and cook 2–3 minutes until translucent, then add garlic and cook 30 seconds more.

2. Cook the mushrooms. Increase heat slightly and add mushrooms with a pinch of salt. Cook 9–12 minutes, stirring occasionally, until deeply browned and their liquid evaporates.

3. Deglaze. Pour in white wine (or stock) and simmer until mostly reduced, about 2 minutes. Lower the heat to maintain a gentle simmer while you cook the pasta.

4. Cook the pasta. Bring a large pot of salted water to a boil and cook tagliatelle until al dente. Reserve ½ cup of the cooking water before draining.

5. Build the sauce. Transfer the pasta directly to the mushroom pan. Add the reserved pasta water, remaining 1 Tbsp butter, lemon zest, Parmigiano-Reggiano, and half the fried sage. Toss until the sauce emulsifies and clings to the noodles. Season with salt and pepper to taste.

6. Finish and serve. Divide among warm bowls and top with the remaining sage, extra Parmigiano, and a drizzle of olive oil.

Serving & Pairing:

Silky tagliatelle coated in earthy mushrooms and sage butter finds its perfect companion in De Monaco & Holland Rosso di Todi 2020. The wine’s cherry and plum fruit balance the dish’s savory depth, while its bright acidity and subtle herbal notes mirror the earthy flavors on the plate — an ideal cool-weather pairing for fall evenings.

 

Red Wine–Braised Short Ribs with Herbs & Cheese Grits

Paired with Chateau Haut Batailley “Verso” 2022

Serves: 4

Total time: 3½–4 hours

Ingredients

For the short ribs:

• 4 lbs bone-in beef short ribs

• Kosher salt and cracked black pepper

• 2 Tbsp olive oil

• 1 large yellow onion, diced

• 3 carrots, diced

• 3 cloves garlic, minced

• 2 Tbsp tomato paste

• 2 Tbsp all-purpose flour

• 1 bottle inexpensive unoaked French Syrah (or other medium-bodied red)

• 2 cups beef stock

• 6–8 whole shallots, peeled

• 4 sprigs fresh thyme

• 1 sprig rosemary

• 2 bay leaves

• 1 Tbsp balsamic vinegar (optional, for finish)

For the cheese grits:

• 4 cups whole milk (or half milk, half water)

• 1 cup stone-ground grits

• 2 Tbsp unsalted butter

• 1 cup sharp white cheddar or aged Gouda, grated

• Salt and pepper, to taste

Instructions

1. Preheat oven to 325°F (160°C).

2. Brown the short ribs. Pat dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high. Sear ribs on all sides until deeply browned (8–10 minutes). Remove and set aside.

3. Sauté aromatics. Lower heat to medium. Add diced onion and carrots; cook 5 minutes until softened and beginning to color. Stir in garlic and tomato paste; cook 1 minute, stirring often.

4. Add flour and deglaze. Sprinkle flour over vegetables and stir to coat evenly. Cook 1 minute, then pour in red wine, scraping up browned bits from the bottom. Simmer 5 minutes until slightly thickened.

5. Build the braise. Add beef stock, thyme, rosemary, and bay leaves. Return short ribs and any juices to the pot. Nestle the whole shallots around the meat so they sit partially submerged. Bring to a gentle simmer, cover, and transfer to the oven.

6. Braise 2½–3 hours, turning ribs once, until the meat is fork-tender and the sauce is glossy. Remove herbs and bay leaves, skim fat, and stir in balsamic vinegar if desired.

7. Make the grits. While the ribs finish, bring milk to a gentle simmer in a saucepan. Whisk in grits and reduce heat to low. Cook 20–25 minutes, stirring often, until thick and creamy. Stir in butter and cheese, then season to taste.

8. Serve. Spoon grits into shallow bowls, top with short ribs and whole shallots, and ladle over the rich red wine sauce. Garnish with fresh thyme or cracked pepper.

Serving & Pairing:

Slow-braised short ribs, sweet shallots, and creamy cheese grits call for a wine that’s equally layered and composed. Château Haut-Batailley “Verso” 2022 brings Pauillac depth and graphite-tinged precision to the dish, its dark cherry fruit cutting through the richness while its tannins frame every bite.