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Jjamppong Recipe and Wine Pairing

What wine do you pair with a red hot Korean seafood soup – jjamppong? What wine would you drink on a red hot summer day? We think the answer is one and the same – a chilled, medium-bodied rosé, of course! The most refreshing of sips to balance out the intense heat. Join us on this spicy adventure as we break rules and challenge wine tasting expectations! 

The next stop on the spicy road: South Korea. Jjamppong is one of the most popular dishes that you can order from a Korean restaurant, and for good reason! It is a comforting, yet refreshing combination of veggies, seafood and noodles in a spicy red broth. Don’t be intimidated if you are more sensitive to spice, you can simply tone down the heat by reducing the amount of Gochugaru while cooking this dish at home. Try out our version of jjamppong along with this wine pairing and let us know what you think!

Jjamppong Recipe and Wine Pairing

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Recipe by WineCollective Course: MainCuisine: Korean-ChineseDifficulty: Medium
Cook Mode

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Servings

4

servings
Prep Time

1

hour 
Cooking time

20

minutes
Calories

475

kcal

Spicy, soupy and comforting, you cannot go wrong with this Korean-Chinese noodle soup. Loaded with healthy greens seafood, and chewy noodles you’ll be coming back for more servings!

Ingredients

  • For the Stock:
  • 24 large dried anchovies (about 1 ounce) – heads and guts removed

  • 1 piece (about 6×6 inch) dried kelp

  • 12 cups water

  • For the Vegetables:
  • 3 large cabbage leaves (about 3 ounces), cut into bite-sized pieces

  • 1 daepa (large green onion), or 4 green onions, cut into 2-inch length

  • 1/2 cup onion, sliced

  • 1 small carrot, peeled and cut into 2-inch strips

  • 1/4 cup leek, washed and cut into ½ x 2-inch strips

  • 1/2 cup bok choy, washed

  • For the Seafood and Meat:
  • 8 mussels, scrubbed, debearded, soaked in salted water for a few hours, and washed

  • 24 small clams (optional), soaked in salted water for a few hours and washed

  • 1/2 cup thinly sliced beef (or pork or chicken), cut into bite-sized pieces

  • 4 large shrimp, shelled and deveined

  • 1/2 cup squid, just the body with guts removed and sliced into rings

  • For Noodles and Seasonings:
  • 1 teaspoon kosher salt

  • 2 bunches (1 pound) of fresh or frozen jjajangmyeon noodles, thawed if frozen, and uncoiled

  • 1 teaspoon minced ginger

  • 1/4 cup vegetable oil

  • 1 tablespoon fish sauce

  • 5 tablespoons gochugaru (Korean hot pepper flakes)

  • 1 teaspoon toasted sesame oil

  • 1 tablespoon minced garlic

Directions

  • For the Stock:
  • Combine the water, anchovies, and kelp in a large pot.
  • Cover, and cook over medium-high heat for 20 minutes. Reduce the heat to low and simmer for 20 minutes.
  • Strain the stock and set it aside. You should have 8-10 cups worth of stock.
  • For the Red Pepper Mixture:
  • Combine 2 tablespoons of hot pepper flakes (gochugaru) and the toasted sesame oil in a small bowl.
  • Mix with a spoon until well incorporated. Set aside.
  • Make Jjampong:
  • Heat a large wok (or pot) over high heat. Add the vegetable oil and allow to heat. Add the garlic and ginger, and stir-fry for 20-30 seconds until the garlic starts to crisp.
  • Add the beef and stir-fry until slightly cooked.
  • Clear a spot in the wok by pushing the garlic, ginger, and meat to the side. Tilt the wok so that the excess vegetable oil slides into the cleared area. Put 3 tablespoons hot pepper flakes into the hot oil and stir and mix with the wooden spoon for about 1 minute, until it creates a smoky flavour, but not long enough to burn. Then combine everything in the wok with the spices.
  • Add green onion, leek, cabbage, and onion and stir for 3 to 4 minutes until the vegetables are wilted.
  • Add 6 cups of stock and all of the seafood and bok choy. Cover and cook for 7 to 8 minutes until the mussels and clams open and the shrimp and squid are well cooked.
  • Stir in the fish sauce, kosher salt, and the reserved hot pepper flakes mixture. Cover and let it simmer over low heat.
  • Cook the Noodles:
  • Bring a large pot of water to a boil. Add the noodles and stir a few times so that they don’t stick to each other.
  • Cover and cook for 5 to 8 minutes until tender but still chewy.
  • Strain and rinse the noodles in cold running water to make them nice and chewy.
  • Put it Together and Serve:
  • Heat up the soup over high heat.
  • Divide the noodles into individual serving bowls. Add the soup over top and include cooked seafood, vegetables, and meat over the top of the noodles. Serve right away.

Wine Pairings

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Want to continue to challenge wine tasting norms and explore the world of spice? Join us as we continue our journey down the spicy road, next stop: Nigeria. Try out the complex flavours of this Efo Riro recipe next!

If you are feeling spicy, join WineCollective today. You’ll get a selection of curated wines that are only available to WineCollective members delivered to your door each month, accompanied by wine pairing suggestions so that you can continue to explore new and exciting flavour experiences.


Wine & Food: Pairing Wine With Spicy Dishes

You can’t pair wine with spicy dishes! We’ve heard this phrase far too many times, and anyone who believes it is preventing their taste buds from having a truly exceptional experience. There is a vast world out there filled with amazing dishes that pack a punch, and there is a place on the table for a bottle of wine as well.

Some Notes on Pairing Wine and Spice

  • Aromatic white and sparkling wines are great for lighter spicy dishes, such as salads, vegetable dishes or seafood. Try a Gewürztraminer.
  • If you have spice and some sweetness in the dish, go for an off-dry wine (with some residual sugar) like a feinherb Riesling.
  • Dry, richer white wines work well with moderately-spiced creamy curries. Try a fruity, unoaked or lightly oaked Chardonnay.
  • Often, a fruit-forward red wine works well with generously spiced meats. Make sure the wine has enough body, otherwise the food will overpower the wine. Also, be careful with heavily oaked wines, as the tannins and spice tend to clash with each other.
  • Consider the method of preparation of the dish – Tandoor-cooked dishes have smoky notes, and look for these smoky aroma characteristics in your wine as well. If deep-fried appetizers (with mild spice) are on the menu, definitely opt for the bubbly.
  • Now join us as we explore four easy-to-make dishes from around the world that will make your taste buds sizzle and crave a perfect pairing.

Spicy Tandoori Chicken Recipe and Wine Pairing

A platter of Tandoori Chicken, a classic and spicy dish that is perfect to pair with wine.

A rich blend of spices with refreshing yoghurt and lime form the marinade for tender tandoori chicken. We suggest a fruit-forward Pinot Noir with this Indian classic, where the fruit and acidity nicely contrast the many different flavours of the dish.

Jjamppong Recipe and Wine Pairing

A close up shot of a bowl of Jjampong, this is a spicy noodle and seafood soup. Spicy pairing for wine.

A Korean-Chinese favourite, jjamppong is a satisfying dish consisting of a red, spicy broth with seafood, meat, vegetables and noodles. A chilled, medium-bodied rosé can stand up to these intense flavours.

Efo Riro Recipe and Wine Pairing

A bowl of Efo-riro and swallow dishes known as fufu on a plate. Spicy spinach stirred with meat.

Efo riro is a Nigerian spinach stew with meat, spices and tons of flavour. It’s eaten with rice or fufu (a type of cassava dough) or rice and plantains. A nicely chilled, crisp Riesling would be its match, but a fruity Zinfandel could work, too.

Spicy Slow Cooker Lamb Vindaloo and Wine Pairing

Close up shot of a bowl of spicy lamb vindaloo.

Lamb Vindaloo is originally from Goa, where local chefs adapted the Portuguese meat dish ‘carne de vinha d’alhos’. The red wine was replaced with vinegar, and lots of chillies were added. Pair with a wine that is aromatic and not too high in alcohol, like this sparkling Gewürztraminer.

If you are feeling spicy, join WineCollective today. You’ll get a selection of curated wines that are only available to WineCollective members delivered to your door each month, accompanied by wine pairing suggestions so that you can continue to explore new and exciting flavour experiences.


Wine & Food: Big and Bold Flavours

This month, we present you with four easy-to-make dishes with bold flavours. Comfort food that really packs a punch. We’re all naturally drawn to outspoken flavours because they satisfy our senses – it’s “feel good” fare. When pairing a wine with these dishes, dare to be bold too. Keep the elegant, delicate wines bottled up and crack open the more outspoken, fuller-bodied wines that are higher in alcohol.

What Are Big and Bold Flavours in Food and Wine (and Why Do We Love Them?)

Food-wise, “bold flavours” are a little hard to define, yet everybody knows what they mean. Big and boldly-flavoured food incorporates an abundance of different flavours and textures, all in one dish: sugar, salt, acid, spice, and of course, that wonderful umami, or “savoury” sensation. On top: richness from proteins and fat, or smokey, roasted flavours from the preparation method. Bold food is loud (if it could make noise) and exuberant. This type of food prompts the brain to release endorphins, our “feel-good hormones” – a highly rewarding experience. All in moderation, obviously. 

When pairing food with wine, one thing to always keep in mind is “balance” – rich, palate-coating, intense foods need an equally pronounced wine or the dish will completely overpower the wine. Bold foods need bold wines – complex, acidic, and relatively high in alcohol. For each of these bold dishes below, we give you a wine direction, and a specific bottle to try. Enjoy, and remember: often, more is definitely more.

Cajun Garlic Shrimp

Cajun-seasoned shrimp on a wooden board with a lime wedge

Deliciously garlicky, buttery, and slightly spicy shrimp: this is no delicate seafood dish. A fuller-bodied white blend would make for an exuberant pairing. This is a starter that comes together in minutes.

Honey-Soy Glazed Chicken Thighs

Honey-soy glazed chicken thighs with fresh green onions and sesame seeds sprinkled on top.

Slightly sweet, and with a nice umami kick, these flavourful chicken thighs are hard to resist. As is finding a perfect wine pairing, despite being told that wine doesn’t go with soy sauce! Step outside of your comfort zone and try pairing a wine with this Asian-inspired dish featuring a glaze made with soy sauce and honey.

Mushroom Blue Cheese Burgers

Juicy hamburger with onion and mushroom topping with blue cheese crumbles.

Mushroom blue cheese is the boldest of burgers. Earthy, salty, slightly fatty: only a wine with serious moxie could be its companion. We recommend a big, bold, Californian Cabernet Sauvignon.

Vegan Baked Beans

A bold dish doesn’t need to include meat or fish – miso, maple syrup, garlic, smoked paprika, and other seasonings make this dish a real flavour bomb. It needs a fruit-forward wine with a bright acidity!


Vegan Baked Beans Recipe and Wine Pairing

A bold dish doesn’t need to include meat or fish – miso, maple syrup, garlic, smoked paprika, and other seasonings make these vegan baked beans a real flavour bomb. It needs a fruit-forward wine with a bright acidity!

These vegan baked beans require a little prep work: ten minutes tops, after which this dish essentially makes itself. Beans soaked overnight yield the best results, but we won’t judge you if you decide to use canned beans instead. Prepare a big batch – these baked beans are perfect for reheating, and even taste better the next day, or even the day after that!

Sweet, savoury, smoky: the dish is a summer barbecue classic, but go ahead and make it year-round!

Vegan Baked Beans Recipe and Wine Pairing

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Recipe by WineCollective Course: SidesCuisine: North-AmericanDifficulty: Easy
Cook Mode

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Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 

10

minutes

Ingredients

  • 500 g navy beans

  • 1.5-2 l low-sodium vegetable broth

  • 5 tbsp white miso

  • 5 tbsp maple syrup

  • 4 tbsp apple cider vinegar

  • 1/2 tsp smoked paprika

  • 1/2 tsp ground cumin

  • 3 tbsp soy sauce

  • Optional: 1 chipotle pepper in adobo, minced

  • 1 onion, small-diced

  • 4 garlic cloves, minced

  • 1 tbsp fresh ginger, grated

Directions

  • Rinse beans and let them soak overnight in a large pot of water.
  • Drain beans and add them to a large pot with 1.5 litre broth. Bring to a boil, and cook on medium heat for around 45-60 minutes until the beans are tender. Add more broth if beans start to look dry.
  • In a bowl, whisk the miso, maple syrup, vinegar, dry spices, and soy sauce (and optionally, if you like it a bit spicy, the chipotle pepper) together.
  • Preheat the oven to 175 ºC (350 ºF).
  • Heat olive oil in a medium-sized frying pan. Cook the onion over medium heat until soft. Add the garlic and ginger, and sauté for another 2 minutes.
  • Transfer the onion, garlic, and ginger to a casserole dish. Add the spice mixture and the beans and combine everything well.
  • Cover with aluminum foil and bake for 1 hour. Before serving, taste and further season with salt and pepper, if desired.

Wine Pairings

  • En La Parra Red
    There’s red fruit galore on the intense nose of this wine, led by cherry, plum, and strawberry. Bobal’s characteristic bright acidity is on full display in this wine, with plenty of youthful red fruit flavours and a surprising structure. It has grainy tannins, a firm texture, and a dry finish. Perfect for this dish with a real bite to it!

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Wine Pairing: En La Parra Red

There’s red fruit galore on the intense nose of this wine, led by cherry, plum, and strawberry. Bobal’s characteristic bright acidity is on full display in this wine, with plenty of youthful red fruit flavours and a surprising structure. It has grainy tannins, a firm texture, and a dry finish. Perfect for this dish with a real bite to it!

Want to continue to enjoy outspoken food flavours and wines that make them shine? This recipe is one of four bold dishes that celebrate big and exciting flavours. Try out these Cajun Garlic Shrimp next!

If you are feeling bold, join WineCollective today. You’ll get a selection of curated wines that are only available to WineCollective members delivered to your door each month, accompanied by wine pairing suggestions so that you can continue to explore new and exciting flavour experiences.


Mushroom Blue Cheese Burgers Recipe & Pairing

Mushroom blue cheese burgers are seriously bold and seriously irresistible. It’s in the combination of flavours: the earthiness of the mushrooms, the slightly sweet, caramelized onions, the tang and creaminess of blue cheese and of course, the salty, slightly fatty beef. Add a little arugula for crunch, serve on slightly toasted burger patties and voilà: dinner is sorted.

For best results, grill these burgers on an outdoor or indoor barbecue or grill, but a hot skillet on a stovetop would work well, too. If you serve these at your next barbecue party, make sure to prepare generous quantities, as everybody will wolf them down within minutes.

Now, what wine could stand up to these mushroom blue cheese burgers? You need a wine with serious moxie: fuller-bodied and relatively high in alcohol. The salty, fatty meat will smoothen out the tannins in the wine, making the fruit shine. Go for a big, bold red, like a Californian red blend.

Mushroom Blue Cheese Burgers Recipe & Pairing

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Recipe by WineCollective Course: Main courseCuisine: North-AmericanDifficulty: Easy
Cook Mode

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Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes


To make these burgers, use high-quality ground beef with a high fat content. Heat up the outdoor grill if the weather allows, but an indoor grill (or a frying pan) works, too.

Ingredients

  • For the onion and mushroom topping
  • 2 tbsp unsalted butter

  • 1 red onion, thinly sliced

  • 1 garlic clove, minced

  • 6 thyme sprigs, leaves

  • 2 cups cremini mushrooms, sliced

  • 2 tsp coarse mustard

  • For the burger:
  • 500 g ground beef

  • 1 egg, beaten

  • 1 small onion, coarsely grated

  • 1/2 cup bread crumbs

  • salt and pepper, to taste

  • optional: Worcestershire Sauce, to taste

  • To assemble:
  • 4 hamburger or brioche buns

  • 1 tbsp butter

  • 2 handfuls arugula

  • 1/2 cup soft blue cheese

Directions

  • For the mushroom and onion topping, melt the butter in a medium frying pan. Cook the onion slices over low heat, around 8 minutes until they are tender and caramelized. Add the garlic and thyme leaves, sauté for 1 minute.
  • Add the mushroom slices, season to taste with mustard, salt and pepper and sauté for another 7-8 minutes until the mushrooms are soft.
  • In a large bowl, mix the beef, egg, onion, bread crumbs, and season to taste with salt and pepper (and a few drops of Worcestershire sauce). Form patties with your hands.
  • On a preheated, lightly greased grill, grill patties over medium heat, turning once, until cooked through (around 4 to 5 minutes per side).
  • Halve hamburger buns and spread some butter on both halves. Lightly toast them on a grill.
  • To assemble, add a bit of arugula to a bun half, followed by a hamburger patty and a few spoons of onion and mushroom topping. Generously crumble the blue cheese on top. Finish with the top half of the bun.

Wine Pairing

  • Brass Tacks Red Blend
    The rich fruit flavours in this approachable red blend are perfect for the bold hamburger, it’s a real crowd-pleaser with backbone. Plush and soft, with nicely ripened blue and red fruits.

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Wine pairing: Brass Tacks Red Blend

The rich fruit flavours in this approachable red wine are perfect for the bold hamburger. A blend of a blend of Cabernet Sauvignon, Zinfandel, Petite Sirah, Petit Verdot, Merlot, it’s a real crowd-pleaser with backbone. Plush and soft, with nicely ripened blue and red fruits.

Want to continue to impress with bold food flavours and wines that make them bolder? This recipe is one of four bold dishes that celebrate big and exciting flavours. Try out these Vegan Baked Beans next!

If you are feeling bold, join WineCollective today. You’ll get a selection of curated wines that are only available to WineCollective members delivered to your door each month, accompanied by wine pairing suggestions so that you can continue to explore new and exciting flavour experiences.


Honey-Soy-Glazed Chicken Thighs Recipe & Pairing

You may have heard that you can’t pair wine with soy sauce, or likewise with Asian dishes like honey-soy-glazed chicken thighs. But with wine pairings, there are always exceptions! It’s possible to find a wine that perfectly complements the intensity of flavours.

Soy sauce has a lot of savoury umami, saltiness and a little bit of sourness. It can make some wines taste flabby. Saltiness in a dish can magnify the influence of tannins in red wines, and accentuate acidity in white wines. If you’re trying to find a matching wine for bold dishes like these honey-soy-glazed chicken thighs, go for unoaked whites that are medium-bodied (otherwise the dish will completely overpower them) or unoaked, lighter-bodied reds. A nice acidity will cleanse the palate in between bites.

Honey-Soy-Glazed Chicken Thighs

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Recipe by WineCollective Course: MainDifficulty: Easy
Cook Mode

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Servings

4

servings
Prep time

20

minutes
Cooking time

20

minutes

Slightly sweet, and with a nice umami kick, these flavourful chicken thighs are hard to resist.

Make sure to properly mix the ingredients in the marinade. The longer you marinate the chicken thighs, the better. Make sure you cover the bowl with foil and place it in the fridge if you’re going to marinate the chicken overnight. 

During the baking time, flip the chicken thighs over a few times to make sure the meat is not drying out – basting is also an option!

Ingredients

  • 4 tbsp honey

  • 6 tbsp low-sodium soy sauce

  • 2 tbsp vegetable oil

  • 4 garlic cloves, minced

  • 1 tbsp fresh ginger, minced

  • 1 tbsp rice wine vinegar

  • 2 tsp sesame oil

  • 1.2 kg chicken thighs

  • salt and pepper, to taste

  • 1 tbsp sesame seeds

  • 2 green onions, thinly sliced

  • 1 lemon, in wedges

Directions

  • In a large bowl, mix the honey, soy sauce, oil, garlic, ginger, vinegar and sesame oil. Mix the marinade well.
  • Dry the chicken thighs with paper towels and season on both sides with salt and pepper. Add the chicken to the bowl, cover and marinade for at least 30 minutes or longer (or overnight in the fridge).
  • Preheat the oven to 200 ºC (425 ºF).
  • Add the chicken thighs and marinade to a large baking dish, cook for about 25 minutes until cooked through, flipping over the chicken twice during cooking to prevent the chicken from drying out.
  • Garnish with sesame seeds, green onion slices, and serve with a wedge of lemon.

Wine Pairings

  • Nelias Godello
    Godello’s signature aroma is lime, and it’s on full display in this vibrant white. It’s medium-bodied and fresh on the palate, with a focussed beam of acidity that runs through the wine. The finish is dry and mouth-wateringly bright, with a balancing creaminess and weight thanks to the time on lees.

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Wine Pairing: Nelias Godello

Godello’s signature aroma is lime, and it’s on full display in this vibrant white. The wine is medium-bodied and fresh on the palate, with a focussed beam of acidity that runs through the wine. The finish is dry and mouth-wateringly bright, with a balancing creaminess and weight thanks to the time on lees.

Want to continue to push the envelope with bold food flavours and wines that make them bolder? This recipe is one of four bold dishes that celebrate loud and exuberant flavours and their ideal wine matches. Try out these Mushroom Blue Cheese Burgers next!

If you are feeling bold, join WineCollective today. You’ll get a selection of curated wines that are only available to WineCollective members delivered to your door each month, accompanied by wine pairing suggestions so that you can continue to explore new and exciting flavour experiences.


Cajun Garlic Shrimp Recipe & Pairing

Developed over centuries of adapting to different environments, living off of the land, and cooking what was available, Cajun cuisine has become one of the boldest (and yummiest) we can think of! These Cajun Garlic Shrimp are impossible to resist.

Canadian Origins to Cajun Cuisine

The Acadian people settled in the maritimes as early as the 1600s, and adapted French peasant-style recipes to work with anything they could catch or gather near their settlements. This meant hearty stews of meat and veg cooked in a single pot – and would have featured Atlantic cod, lobster, salmon, potatoes and carrots. 

In 1755, after refusing to pledge allegiance to the British, the Acadians were forced to leave Canada. Many made their way to the Southern United States and settled in Louisiana, where they again adapted their simple dishes to include anything that they could catch or gather in their new environment. This meant shrimp, crawfish, catfish and even alligator became their new seafood staples, and instead of potatoes and carrots, they started to use rice and bell peppers – and even cayenne!

But wait – thought we were talking about Cajun food, not Acadian food? Try saying ‘Acadian’ with a French accent – sounds kind of like ‘Cajun’, right? Now you know a little bit about our Maritime history in Canada, and where this delicious hearty and spicy Cajun dish comes from. Now you can try it for yourself!

Cajun Garlic Shrimp

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Recipe by WineCollective Course: StarterCuisine: CajunDifficulty: Easy
Cook Mode

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Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes

Deliciously garlicky, buttery, and slightly spicy shrimp: this is no delicate seafood dish. A fuller-bodied white blend would make for an exuberant wine pairing. This is a starter that comes together in minutes.

Make sure not to overcook the shrimp: they should be opaque but not chewy.

Ingredients

  • 2 tbsp soy sauce

  • 1 tbsp brown sugar

  • 2 tbsp vegetable oil

  • 1 tsp Cajun seasoning

  • 1 tsp smoked paprika

  • 1/2 lemon, juiced

  • 2 garlic cloves, minced

  • 2 tbsp butter

  • 500 g shrimp, peeled

  • salt and pepper, to taste

  • 1 spring onion, thinly sliced

  • 1 lime, in wedges

Directions

  • Whisk together soy sauce, brown sugar, oil, Cajun seasoning, smoked paprika, garlic, and lemon juice.
  • Melt butter in a medium-sized frying pan. Over medium heat, add the sauce and whisk together until it thickens a bit.
  • Season shrimp with salt and pepper. Add them to the pan and cook until they are no longer translucent. Don’t overcook!
  • Garnish with spring onion slices and serve with a wedge of lime.

Wine Pairings

  • Il Poggione Bianco di Toscana
    Vermentino is a fantastic complement to Chardonnay, lending refreshing acidity and minerality to Chardonnay’s fruit-driven weight. The absence of oak makes this bright and vibrant, with plenty of juicy fruit flavours and just a hint of citrusy zest.

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Want to continue to tantalize your taste buds with bold food flavours and wines that make them bolder? This recipe is one of four bold dishes that celebrate loud and exuberant flavours. Try out these Honey-Soy Glazed Chicken Thighs next!

If you are feeling bold, join WineCollective today. You’ll get a selection of curated wines that are only available to WineCollective members delivered to your door each month, accompanied by wine pairing suggestions so that you can continue to explore new and exciting flavour experiences.


Vegetable Lasagne Recipe

Traditionally, lasagne is made layering ragù, a rich tomato-based meat sauce, fresh pasta, and creamy Béchamel sauce. This vegetable lasagne recipe substitutes the traditional meat for tons of veggies. Make sure to cook the vegetables slowly and thoroughly – they’ll become nicely caramelized and very flavourful. Together with the creamy Béchamel and cheese, the result is ultra satisfying.

Lasagne, the Italian classic that we all know and love was invented during the Middle Ages – without tomatoes, of course, because those didn’t show up until centuries later. It’s believed that tomatoes found their way to Italy by the 1550s, in gardens, but not yet on tables. Long considered a “poor people’s food”, tomatoes didn’t become a national pride until the after WW II.

A rosé would pair wonderfully with this vegetable lasagne – it has a good acidity to cut through the richness of the dish, but with enough body to match the dish’s flavours. Try the Giuliana Vicini Rosato. Juicy red-fruit notes are the star of the show for this fresh, vibrant rosé. There are flavours of wild strawberry and red cherry, candied watermelon, blood orange, and hints wet stone, with a dry and refreshing finish, balanced acidity and subtle creaminess. 

Vegetable Lasagne Recipe

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Recipe by WineCollective Course: MainCuisine: Italian
Cook Mode

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Servings

4

servings
Prep time

40

minutes
Cooking time

40

minutes

Ingredients

  • For the lasagne
  • 1 tbsp extra virgin olive oil

  • 1 garlic clove, crushed under your knife

  • 4 tomatoes, diced

  • 1 red bell pepper, minced

  • 1 yellow bell pepper, minced

  • 1 eggplant, diced

  • 2 zucchini, diced

  • 1 handful fresh oregano, roughly chopped

  • 200 g Emmentaler, cubed

  • 60 g Parmigiano Reggiano (or Grana Padano)

  • For the Béchamel sauce
  • 1 l milk

  • 100 g all-purpose flour

  • 100 g butter

  • Extra needed
  • oven dish

Directions

  • Heat olive oil in a frying pan and add the garlic. After 2 minutes, add the tomato. Fry for another 2 minutes, then add the eggplant. After a couple of minutes more, add the bell pepper and the zucchini. Season with salt.
  • Remove the garlic, then turn down the heat and let the vegetables cook for 15 minutes. Try not to add water, but add a few spoons if the vegetables start to stick. Add fresh oregano towards the end.
  • In the meantime, prepare the béchamel sauce. Melt the butter in a non-stick saucepan and stir in the flour. Toast for a couple of minutes, add salt and pepper to taste. Add the milk while stirring and slowly bring to a boil. Keep stirring until you have a medium-thick sauce.
  • Start assembling. Add a spoon of béchamel to the bottom of an oven dish and spread it out. On top, a layer of pasta sheets, vegetables and cheese cubes, then another spoon of béchamel, followed by another layer of pasta, vegetables, cheese and béchamel. Repeat until you’ve used all ingredients. Finish with a layer of béchamel and sprinkle Parmigiano Reggiano on top.
  • Cook in a preheated oven at 180 ºC (350 ºF) for 25-30 minutes. Slide under the broiler for the last 2-3 minutes to brown the cheese. 

Wine Pairings

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Want to explore more of what Italy has to offer? This recipe is one of four amazing dishes that highlight some of our favourite wines from the region. The eggplant parmigiana is the next recipe on our list, what about you?

If you want access to more amazing wine and food pairings and content like this, subscribe to our monthly wine subscription box. You’ll receive 2, 4, or 6 expertly curated wines delivered to your door every month. They even come with tasting notes, wine information and more amazing recipes just like this!


Sformato di Spinaci Recipe

A “sformato” is the Italian word for a savoury flan. It’s easy to make, but has a sophisticated look to it. You’ll find sformati all over Italy, often incorporating seasonal vegetables with ricotta and a type of local cheese. This sformato di spinaci has spinach and Parmigiano Reggiano.

The ramekins with the spinach filling are placed in a roasting tray with hot water (au bain marie). This ensures even cooking and prevents the sformati from drying out.

Served with a rich cheese cream, a sformato di spinaci is great as an easy, festive starter. Pair with an unoaked Italian white, such as the Vallena Soave. The wine, made from the indigenous grape Garganega, is dry and light-bodied on the palate, with energetic acidity and a long, mouthwatering finish. Orchard fruits dominate both on the nose and the palate: peach and apple, along with pear and nectarine. 

For the Parmigiano cream, slowly bring cream to a boil in a non-stick saucepan. Mix the Parmigiano Reggiano in until smooth.

Sformato di Spinaci Recipe

0 from 0 votes
Recipe by WineCollective Course: StarterCuisine: Italian
Cook Mode

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Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • For the sformati
  • 1 tbsp olive oil

  • 300 g spinach

  • 2 eggs

  • 200 g ricotta

  • 40 g Parmigiano Reggiano, finely grated (or Grana Padano)

  • 1 tbsp all-purpose flour

  • 1 pinch nutmeg

  • 20 g pine nuts, finely chopped

  • 1 tbsp whole milk

  • 1 knob butter

  • breadcrumbs

  • For the Parmigiano cream topping:
  • 200 ml heavy cream

  • 40 g Parmigiano Reggiano, finely grated (or Grana Padano)

  • Also needed:
  • 4 ramekins (7 cm in diameter)

  • roasting pan

Directions

  • Preheat the oven to 180 ºC (350 ºF).
  • Heat 1 tbsp olive oil in a frying pan, and wilt the spinach over medium heat. In a sieve, squeeze as much liquid out as possible and chop it finely.
  • In a bowl, mix the eggs, ricotta, grated cheese, flour and spinach, and season with a little salt, pepper and nutmeg. Add the pine nuts, a tablespoon of milk and mix until you have a homogeneous mixture.
  • Grease 4 ramekins with butter and dust a fine layer of breadcrumbs over the butter. Fill them up with the spinach mixture and place them in a roasting pan that is filled with hot water until two thirds of the ramekins’ height. Place the roasting pan carefully in the oven and bake for 25-30 minutes. 
  • Take the roasting pan out of the oven (careful there’s hot steam!) and take the ramekins out of the water. Let the sformati cool before taking them out of the ramekins with a knife.
  • For the Parmigiano cream, slowly bring cream to a boil in a non-stick saucepan. Mix the Parmigiano Reggiano in until smooth.
  • Serve each sformato di spinaci with a spoonful of Parmigiano cream on top. Optional: to garnish, add a leaf of fresh herbs and dust with paprika powder.

Wine Pairings

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Want to explore more of what Italy has to offer? This recipe is one of four amazing dishes that highlight some of our favourite wines from the region. The vegetable lasagne is the next recipe on our list, what about you?

If you want access to more amazing wine and food pairings and content like this, subscribe to our monthly wine subscription box. You’ll receive 2, 4, or 6 expertly curated wines delivered to your door every month. They even come with tasting notes, wine information and more amazing recipes just like this!


Eggplant Parmigiana Recipe

Looking for a wine-derous eggplant parmigiana recipe? This one will delight your taste buds and accompany that amazing bottle that you’ve been waiting to crack open. If you aren’t sure what wine to pair your eggplant parmigiana with, we suggest a southern Italian red wine.

This recipe is inspired by tradition, and is part of a series of recipes that we have put together this month celebrating the theme: “what grows together, goes together”. When we think of a wine region where food and wine both grow together and pair amazingly well with one another, Italy comes to mind instantly. A land of vineyards, olive groves, and fields of grain – can anyone say ‘Pasta!’? – Italy is home to some amazing traditional dishes that pair with some of our favourite wines.

Let’s start with the classic eggplant parmigiana.

Eggplant Parmigiana

0 from 0 votes
Course: MainCuisine: ItalianDifficulty: Medium
Cook Mode

Keep the screen of your device on

Servings

4

servings
Prep time

45

minutes
Cooking time

25

minutes

Claimed by both Campania and Sicily, this is a Southern Italian classic. Sliced and pan-fried silky eggplant, layered in a rich tomato sauce, generously topped with cheese and baked in the oven. It’s pure decadence!

Ingredients

  • 1 kg peeled tomatoes (canned or fresh)

  • 1 kg eggplant

  • 1 tbsp balsamic vinegar

  • 3 tbsp extra virgin olive oil

  • 300 g mozzarella, cubed

  • 100 g Parmigiano Reggiano, grated

  • 1 handful fresh basil leaves

  • All-purpose flour

  • Vegetable oil for frying

Directions

  • Heat olive oil in a medium frying pan and add the peeled tomatoes. Break them up with a spoon, add balsamic vinegar and season to taste. Let the sauce simmer for about 30 minutes.
  • In the meantime, slice eggplant lengthwise into 2 to 3 mm thick slices. Coat the slices in a thin layer of flour. Fry them in an abundant amount of vegetable oil. Add them to a plate lined with paper towel to drain off excess oil.
  • Add a thin layer of tomato sauce to a rectangular baking dish. Continue with a layer of fried eggplant, grated Parmigiano, a few basil leaves and cubed mozzarella. Add another layer of eggplant, Parmigiano, basil leaves and mozzarella and continue layering like this until you’ve used all ingredients. Finish with a layer of sauce and Parmigiano.
  • Cook in a preheated oven at 200 ºC (400 ºF) for about 20 minutes. Slide under the broiler for the last 2-3 minutes to brown the cheese. Garnish with a few fresh basil leaves.

Wine Pairings

Did you make this recipe?

Tag @winecollective on Instagram and hashtag it #CookWithWineCollective

Like this recipe?

Follow us @winecollective on Pinterest

Want more great recipes?

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Want to explore more of what Italy has to offer? This recipe is one of four amazing dishes that highlight some of our favourite wines from the region. The asparagus arancini is the next recipe on our list, what about you?

If you want access to more amazing wine and food pairings and content like this, subscribe to our monthly wine subscription box. You’ll receive 2, 4, or 6 expertly curated wines delivered to your door every month. They even come with tasting notes, wine information and more amazing recipes just like this!


Asparagus Arancini Recipe

Sicily is the birthplace of a wonderful invention called the arancino (or plural: arancini). Deep-fried carby finger food, what’s not to love? These rice balls are traditionally stuffed with meat, but in this version they have a mixture of asparagus, ham and cheese in their core.

Deep fry them (in a frying pan or air fryer) in batches of 4 or 5 balls at a time. Toss them gently over while frying. This will ensure even cooking and a nice, golden brown hue. Let the asparagus arancini drain on paper towel and cool off a little bit before you let your guests dig in (we know they can’t wait).

Serve this delicious starter as an aperitivo with a Sicilian white wine, such as the Scio Bianco. Its refreshing acidity will cleanse the palate in between sips.

Asparagus Arancini Recipe

0 from 0 votes
Recipe by WineCollective Course: AppetizersCuisine: ItalianDifficulty: Difficult
Cook Mode

Keep the screen of your device on

Servings

4-6

servings
Prep time

40

minutes
Cooking time

15

minutes

Sicily is the birthplace of a wonderful invention called the arancino (or plural: arancini). Deep-fried carby finger food, what’s not to love? These rice balls are traditionally stuffed with meat, but in this version they have a mixture of asparagus, ham and cheese in their core.

Ingredients

  • 1 yellow onion, finely chopped

  • 60 g butter

  • 400 g Arborio rice

  • 1 l chicken or vegetable stock

  • 100 g Parmigiano Reggiano, grated

  • 2 eggs

  • 100 g breadcrumbs

  • 150 g fresh asparagus, cleaned and finely sliced

  • 1 thick slice of cooked ham, small diced (leave out for a vegetarian version)

  • 100 g firm mozzarella, small-diced

Directions

  • Melt the butter in a heavy frying pan and brown the onion for a few minutes. Mix in the rice and stir until all grains are glistening and the rice is slightly toasted. Add the wine and the broth in small pours: Stir until all liquid is absorbed before adding a new pour, until the rice is creamy, but still ‘al dente’ (you might have to add less broth). Add the Parmigiano and season with salt and pepper to taste. Spread out the rice on a plate and let it cool fully.
  • In the meantime, fry the asparagus in a little olive oil for around 10 minutes. Let it cool and add the ham and cheese cubes. This is your filling!
  • Wet your hands, and form rice balls the size of peaches. With your index finger, poke a hole to the core, add a spoonful of filling and close the ball tightly again.
  • Crack the eggs in a bowl and lightly beat them. Fill another bowl with breadcrumbs. Dip each ball in the egg, then roll it in breadcrumbs to form an equal coating.
  • Heat a good amount of vegetable oil in a deep-fryer (or air-fryer) or frying pan (the balls need to be submerged). Deep fry the arancini for about 5 minutes, until they are golden brown (don’t overcrowd the frying pan, but fry in batches of 4 or 5 arancini at a time). Add them to a plate lined with paper towels to drain off excess oil. Serve the arancini while hot.

Wine Pairings

Did you make this recipe?

Tag @winecollective on Instagram and hashtag it #CookWithWineCollective

Like this recipe?

Follow us @winecollective on Pinterest

Want more great recipes?

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Want to explore more of what Italy has to offer? This recipe is one of four amazing dishes that highlight some of our favourite dishes and wines from the region. The sformato di spinaci is the next recipe on our list, what about you?

If you want access to more amazing wine and food pairings and content like this, subscribe to our monthly wine subscription box. You’ll receive 2, 4, or 6 expertly curated wines delivered to your door every month. They even come with tasting notes, wine information and more amazing recipes just like this!


Wine & Food: Italian Regional Recipes and Pairings

No country embodies the saying “What grows together, goes together” more than Italy. Throughout history, its regional cuisines have been able to develop alongside its local wines. It’s hard to go wrong with Italian regional recipes and their regional wines. So, pick a regional dish, a local wine, and have a feast!

What Grows Together, Goes Together

First, let’s go into the meaning of the famous saying. What does “If it grows together, goes together” mean? And does this rule of thumb really apply when it comes to food and wine pairings? The short answer is: Yes, it does. Think about some regional Italian classics: a Nebbiolo with an Ossobuco (braised veal shanks) or a Chianti with wild boar pappardelle. Just like wine, many foods have a sense of place – they are expressions of soil, climate and topography of a region. Regional dishes developed from whatever ingredients were available, and wine styles evolved in sync with culinary traditions.

Four Italian Regional Recipes to Try

We picked four Italian regional dishes: two starters and two main courses – and give a wine suggestion for each dish.

asparagus arancini

Asparagus Arancini

Sicily is the birthplace of a wonderful invention called the arancino (or plural: arancini). Deep-fried carby finger food, what’s not to love? These rice balls are stuffed with asparagus, ham and cheese.

Deep fry them (in a frying pan or air fryer) in batches of 4 or 5 balls at a time. This will ensure even cooking and a nice, golden brown hue. Let them cool off a little bit before digging in.

Serve this delicious starter as an aperitivo with a Sicilian white wine, such as the Scio Bianco. Its refreshing acidity will cleanse the palate in between sips.

sformato di spinaci with cheese cream on a blue plate

Sformato di Spinaci

A “sformato” is the Italian word for a savoury flan. It’s easy to make, but has a sophisticated look to it. You’ll find sformati all over Italy, often incorporating seasonal vegetables with ricotta and a type of local cheese. This one has spinach and Parmigiano Reggiano.

The ramekins with the spinach filling are placed in a roasting tray with hot water (au bain marie). This ensures even cooking and prevents the sformati from drying out.

Served with a rich cheese cream, these sformati are great as an easy, festive starter. Pair with an unoaked Italian white, such as the Vallena Soave.

Vegetable Lasagne

The Italian classic that we all know and love was invented during the Middle Ages – without tomatoes, of course, because those didn’t show up until centuries later. This recipe substitutes the traditional meat for tons of veggies.

Make sure to cook the vegetables slowly and thoroughly – they’ll become nicely caramelised and very flavourful. Together with the creamy Béchamel and cheese, the result is ultra satisfying.

A rosé would pair wonderfully with the vegetable flavours – a good acidity to cut through the richness of the dish, but with enough body to match the dish’s flavours. Try the Giuliana Vicini Rosato.

Eggplant Parmigiana

Claimed by both Campania and Sicily, this is a Southern Italian classic. Sliced and pan-fried silky eggplant, layered in a rich tomato sauce, generously topped with cheese and baked in the oven. It’s pure decadence!

Serve with some crusty bread to mop up the sauce and a green salad. A wine that would be great to pop open with this dish? Try the Cirò Classico Superiore from Calabria (the toe of Italy’s boot).