September ‘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!

September and ‘25 Drink Better Wine Club Recipes 

Butternut Squash Risotto with Sage, Fontina and Toasted Walnuts

paired with Franz Hirtzberger Grüner Veltliner Federspiel “Rotes Tor” 2023

Serves: 2–4

Prep Time: 20 minutes

Cook Time: 35 minutes

Ingredients

• 1 small butternut squash (about 1 lb), peeled, seeded, and cut into ½-inch cubes

• 3 tablespoons olive oil, divided

• 1 small yellow onion, finely diced

• 2 garlic cloves, minced

• 1 cup Arborio rice

• ½ cup dry white wine

• 4 cups warm vegetable or chicken stock (kept on low simmer)

• 1 tablespoon unsalted butter

• ½ cup (or more) Fontina cheese, freshly grated

• 6–8 fresh sage leaves, chopped (plus a few whole leaves for garnish)

• ⅓ cup walnuts, toasted and coarsely chopped

• Sea salt and freshly ground black pepper, to taste

 

Instructions

1. Roast the squash – Preheat oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until golden and tender. Purée half with some stock. Set both aside.

2. Start the risotto – In a large, heavy saucepan, heat 2 tablespoons olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the garlic and Arborio rice, toasting the grains for 1–2 minutes until lightly translucent at the edges.

3. Deglaze and simmer – Pour in the white wine, stirring until absorbed. Begin adding warm stock, one ladle at a time, stirring frequently. Allow each addition to be mostly absorbed before adding the next. Continue for 18–20 minutes, until the rice is creamy and al dente.

4. Finish the risotto – Stir in the roasted and pureed squash, butter, Fontina, and chopped sage. Season with salt and pepper to taste. Remove from heat and let rest for 2 minutes.

5. Serve – Spoon risotto into warm bowls. Top with toasted walnuts and garnish with whole fried or fresh sage leaves.

 

Wine Note:

The butternut squash’s sweet, nutty richness is lifted by Grüner’s crisp acidity, while sage and walnuts draw out its savory, herbal-mineral depth. This wine makes the dish feel lighter, brighter, and more elegant. Perfect for cool, cozy weather!

Pork Tenderloin with Apples, Sage, and Creamy Polenta

Paired with Château Feuillet Valle d’Aosta Torrette 2023

 

Serves: 2–4

Prep Time: 25 minutes

Cook Time: 40 minutes

Ingredients

For the pork:

• 1 pork tenderloin (about 1–1.25 lbs), trimmed 

• 1 tablespoon olive oil

• 1 tablespoon unsalted butter

• 2 apples (Honeycrisp or Gala), cored and sliced into wedges

• 2 garlic cloves, smashed

• 6–8 fresh sage leaves, plus more for garnish

• ½ cup dry white wine or chicken stock

For the seasoning mix:

• 1 tablespoon brown sugar

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• 1 teaspoon sea salt

• ½ teaspoon dried thyme

• ½ teaspoon onion powder

• Freshly ground black pepper, to taste

For the polenta:

• 1 cup polenta (coarse cornmeal)

• 4 cups water (or 3 cups water + 1 cup milk for creamier texture)

• 1 teaspoon sea salt

• 2 tablespoons unsalted butter

• ½ cup Fontina cheese, grated (or Parmesan)

Instructions

1. Cook the polenta – In a saucepan, bring the water (or water and milk) to a gentle boil. Stir in the salt, then slowly whisk in the polenta. Reduce heat to low and simmer for 30 minutes, stirring often, until thick and creamy. Stir in butter and Fontina. Keep warm on low.

2. Season the pork – Pat the tenderloin dry. Mix the brown sugar, garlic powder, paprika, salt, thyme, onion powder, and black pepper in a small bowl. Rub evenly over the pork.

3. Sear the pork – Preheat the oven to 400°F (200°C). Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the pork on all sides until caramelized, about 6–8 minutes. Transfer to a plate.

4. Cook the apples and sage – In the same skillet, melt the butter. Add apple wedges, smashed garlic, and fresh sage. Cook 3–4 minutes until the apples are golden and fragrant. Deglaze with white wine or stock, scraping up browned bits.

5. Finish in the oven – Return the seared pork to the skillet with the apples and sage. Transfer the skillet to the oven and roast for 12–15 minutes, or until the pork reaches 145°F (63°C) internally. Rest 5 minutes before slicing into medallions.

6. Serve – Spoon creamy polenta into warm bowls or plates. Arrange pork medallions on top, scatter apples and sage around, and drizzle with pan juices.

Wine note:

The wine’s soft  tannins and bright alpine red fruit play beautifully against the sweet-savory crust of the pork, while its herbal lift mirrors the fresh sage. Notes of cherry, violet, and mountain herbs glide through the richness of the polenta and caramelized apples, keeping every bite lively. It’s a pairing that brings the flavors of the Alps straight to your table — rustic comfort balanced by mountain elegance.

Oven-Baked BBQ Meatballs with Beef, Italian Sausage & Mashed Yukon Gold Potatoes

Paired with Murdoch Hill Red Blend 2021

Oven-Baked BBQ Meatballs with Beef, Italian Sausage & Mashed Yukon Gold Potatoes

Serves: 4

Prep Time: 25 minutes

Cook Time: 35 minutes

Ingredients

For the meatballs:

• 1 lb ground beef

• ½ lb Italian sausage, casing removed

• ½ cup breadcrumbs

• ¼ cup milk

• 1 egg

• 2 garlic cloves, minced

• ½ small onion, finely grated

• 2 tablespoons fresh parsley, chopped

• 1 teaspoon smoked paprika

• ½ teaspoon dried oregano

• ½ teaspoon sea salt

• Freshly ground black pepper

• 1 ¼ cups barbecue sauce (reserve ¼ cup for serving)

For the mashed potatoes (optional side):

• 2 lbs Yukon Gold potatoes, peeled and cubed

• 4 tablespoons unsalted butter

• ½ cup warm milk or cream

• Sea salt and freshly ground black pepper, to taste

Optional greens:

• 1 head broccoli, cut into florets and lightly steamed 

Instructions

1. Make the mashed potatoes (optional) – Place potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain, then mash with butter and milk until smooth. Season with salt and pepper. Keep warm.

2. Prepare the meatballs – Preheat oven to 400°F (200°C). In a large bowl, combine beef, sausage, breadcrumbs, milk, egg, garlic, onion, parsley, paprika, oregano, salt, and pepper. Mix gently until just combined. Form into golf ball–sized meatballs and place in a lightly oiled baking sheet.

3. Bake the meatballs – Bake uncovered for 15 minutes, then remove from the oven. Drain off any excess fat.

4. Glaze with BBQ sauce – Pour 1 cup barbecue sauce over the meatballs, turning/rolling them to coat evenly. Return to the oven for another 15–20 minutes, basting once or twice, until the meatballs are cooked through (internal temp 160°F / 71°C) and the glaze is sticky and caramelized.

5. Serve – Serve the creamy mashed potatoes on a plate, arrange the glazed meatballs on the potatoes, spooning over any extra sauce from the dish. Add steamed broccoli on the side. Add the a little more barbecue sauce for it you like it saucy.

 

Wine Note:

The sticky-sweet glaze locks onto Murdoch Hill Red Blend 2021’s ripe berry fruit, while the beef-and-sausage mix amplifies its savory coffee, mocha, and spice notes. Mashed potatoes soak up the sauce with a comforting bite, while broccoli adds a fresh, green lift that keeps the dish balanced.

 

 Thank you for reading. Love you.