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Champiñones al Ajillo Recipe and Wine Pairing

Posted on by simon

Quick and easy to make, with wonderfully deep, earthy flavours: these champiñones al ajillo, or garlic mushrooms, are everybody’s favourite. Serve them with some crusty bread to mop up the juices once the bowl is finished. Pair with a medium-bodied Spanish red, such as a Garnacha. 

If you ever visit Rioja – Spain’s winemaking heart – make sure to do a tapas or pincho crawl in the province’s capital, Logroño. The Calle del Laurel is full of tavernas, and more than one specialize in a delicious snack of whole fried mushrooms served on a slice of bread. 

While in the largest city of Logroño, some bar-hopping was in order. More than one taverna specialized in the delicious snack of the region: a tower of whole, chunky fried mushrooms on a slice of bread, held together by a toothpick. Simply delicious, especially with a Spanish young red wine, served slightly chilled. 

For this version, we’ll slice the mushrooms. Don’t slice them too thinly – it’s nice when they remain somewhat chunky so that they retain a nice bite.

Champiñones al Ajillo Recipe and Wine Pairing
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Champiñones al Ajillo Recipe and Wine Pairing

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Recipe by WineCollective Course: Pairings, Recipes
Cook Mode

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Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Serves 4-6 as part of a tapas spread

Ingredients

  • 5 cloves garlic

  • 1 kg large cremini mushrooms

  • Salt to taste

  • Freshly ground pepper to taste

  • Vegetable oil

  • A few sprigs fresh parsley

  • 1 baguette

Directions

  • Peel and slice the garlic into very thin slices.
  • Wash the mushrooms carefully. Cut off the end of the stems. Quarter or halve them (depending on the size).
  • Wash and finely chop the parsley.
  • Heat a generous amount of oil in a large frying pan and add garlic over medium heat. Lightly brown on both sides, making sure not to burn it.
  • Add the mushrooms. Season with salt and pepper to taste, and stir-fry them for around 15 minutes.
  • Add the parsley, mix and serve immediately with some fresh baguette.

Wine Pairings

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We guarantee you that the bowl with these mushrooms will be finished in no time! Good thing you’ll also make albóndigas, meatballs in a slightly spicy tomato sauce. Check out the recipe for albóndigas next. And while you’re at it – why not check out our subscriptions? Each month, you’ll receive a selection of fabulous wines at home, and they always come with mouth-watering food pairing suggestions to elevate your wine experience.

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Patatas Bravas con Aioli Recipe and Wine Pairing

Posted on by simon

Fried potatoes are already pretty irresistible, let alone when they’re doused in a smoked paprika tomato sauce and aioli, a garlicky mayonnaise. A sparkling wine cuts right through the fattiness, leaving your palate refreshed and ready for another bite.

What are Patatas Bravas?

Spain’s most popular and simple tapas are patatas bravas, fried potatoes. Each tavern has its own version, with slight variations in the consistency, size or sauces. The patatas (potatoes) become bravas (strong) because of the slightly spicy tomato sauce drizzled on top. The purest form of the dish is with tomato sauce only, but many prefer the addition of aioli, which adds a nice creamy mouthfeel. 

What is Aioli?

Aioli or Alioli is a garlicky emulsion, not quite a mayonnaise. Aioli is made from garlic and olive oil, while mayonnaise has egg yolks and canola oil. The version in the recipe is a quick way to emulate authentic aioli’s flavours, but isn’t the same.

Patatas Bravas and Cava – a Wonderful Match

Cava is a great match for tapas in general, but for patatas bravas in particular. It matches the dish’s rich flavours, and the wine’s acidity between bites is perfect for highlighting the sweet and salty contrast of the potatoes. The bubbles refresh the palate. Try it! 

Patatas Bravas con Aioli Recipe and Wine Pairing
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Patatas Bravas con Aioli Recipe and Wine Pairing

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Recipe by WineCollective Course: TapasCuisine: SpanishDifficulty: Easy
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Serves 4-6 as part of a Tapas spread.

Ingredients

  • 600 g baby potatoes, washed and halved

  • 2 cloves garlic, minced

  • 1/2 tsp smoked paprika powder

  • 1 tbsp garlic, chopped

  • 2 tbsp olive oil

  • Salt and pepper to taste

  • For the tomato-paprika sauce:

  • 1 onion, diced

  • 2 cloves garlic, minced

  • 400 ml diced tomatoes (can)

  • 2 tsp paprika powder

  • ½ tsp cayenne pepper

  • olive oil for frying

  • Pinch salt

  • For the aioli sauce

  • 100 ml olive oil-based mayonnaise

  • 1 clove garlic, minced

  • Juice of ⅓ lemon

Directions

  • Boil the potatoes for 6 minutes and drain them.
  • Preheat the oven to 200 ºC (390 ºF) and grease a baking dish.
  • Heat oil in a skillet and fry the onion with garlic over medium heat. When the onion is translucent, add the diced tomatoes, paprika, cayenne pepper, and a pinch of salt. Let it simmer on low heat for 15 minutes.
  • Divide the pre-cooked potatoes over the baking dish and season with salt and pepper. Add the garlic, paprika powder and olive oil and distribute well. Bake the potatoes for 30 minutes until golden.
  • For the aioli sauce, add minced garlic to the lemon juice and let it sit for 10 minutes. Sieve out the garlic and mix the lemon juice with the mayonnaise.
  • Purée the spicy tomato sauce. Drizzle sauce over the potatoes, then top it off with a drizzle of aioli. Finally, garnish with some parsley. Serve the patatas bravas immediately, with the remaining tomato sauce and aioli on the side.

Wine Pairings

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We’re rounding out our tapas spread with the Champioñes al Ajilo, or garlicky mushrooms. Did you enjoy our tapas recipes? Each month we feature recipes around a theme, from barbecue favourites to comfort classics. Moreover, we always provide tried-and-tested pairing suggestions with your monthly wines, delivered to your door. Sign up today, and start enjoying great food and wine combinations!

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Anchovies, Manchego and Red Bell Pepper Pincho Recipe and Wine Pairing

Posted on by simon

The northern Spanish version of tapas, pinchos are small snacks you would nibble on while hanging out in a bar with friends. The only difference with a tapa is the “pincho,” the skewer which holds it together. Each pincho packs a variety of flavours in a single bite. This one combines cured anchovies, strong cheese and sweet red bell pepper in one delicious snack.

Pinchos are especially popular in the Basque Country (where they are “pintxos”, Navarre, La Rioja, Cantabria and Asturias. If you visit a bar in one of these regions, you’ll likely be amazed by the variety of snacks laid out on or near the bar – a true feast for the eyes. While you order something to drink – a glass of wine, beer or vermouth – you pick a few individual pinchos to go with them (and often order way too many because they look that good!). 

Most pinchos consist of a slice of bread topped with various ingredients – from a simple 1-ingredient topping to elaborate flavour combinations. The pincho is the toothpick that holds all ingredients together – giving the snack its name. 

Eating pinchos is a very social activity. Usually, a group of friends gathers at one bar, drinks a glass, and eats a few pinchos, to move on to the next tavern to repeat this all over again. That’s our kind of bar-hopping! 

This recipe combines anchovies cured in vinegar, or boquerones en vinagre, with sweet roasted red bell peppers and a thin slice of Manchego cheese. You can buy ready-made cured anchovies (packed in oil) and roast bell peppers, which will save you a lot of time. The only thing you’d have to do is assemble the pincho. When you cure the anchovies yourself, make sure to source fresh, firm fish with shiny eyes. Start well ahead in time, curing the fish and roasting the bell peppers – keeping the assembling for last. 

Wine Pairing for This Pincho 

The snack packs a variety of flavours in a single bite, and it’s nicely balanced out by a chilled, crisp white wine, such as this Godello. 

Anchovies, Manchego and Red Bell Pepper Pincho Recipe and Wine Pairing
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Anchovies, Manchego and Red Bell Pepper Pincho Recipe and Wine Pairing

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Recipe by WineCollective Course: TapasCuisine: SpanishDifficulty: Easy
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4-6 Servings as part of a Tapas spread

Ingredients

  • For the anchovies:

  • 1/2 kg fresh anchovies

  • Ample white wine vinegar (enough to cover the anchovies to macerate them).

  • 1 bunch parsley, chopped

  • 2 cloves garlic, peeled and sliced

  • Extra virgin olive oil

  • Salt

  • For the red peppers

  • 6-7 red bell peppers

  • Olive oil

  • For the pinchos

  • 2 baguettes

  • 150-200 g Manchego

Directions

  • Start preparing the anchovies and red bell peppers one day before your tapas party.
    If you use fresh anchovies, ensure they have been frozen for at least 48 hours. Thaw and clean the anchovies by removing the head, the spines and the guts. Separate both halves, wash under a stream of cold water and let them drain in a colander.
  • In a bowl or deep plate, layer the anchovies and salt them abundantly, then immerse them fully in vinegar.
  • Let the anchovies macerate for about 1 hour, then drain the vinegar.
  • Layer the anchovies in a container and cover them completely with extra virgin olive oil.
  • Add parsley and garlic, mix, and refrigerate overnight.
  • For the peppers, preheat the oven to 180 ºC (356 ºF). Wash and dry them, add them to a baking tray and brush them with olive oil.
  • Roast the peppers in the middle of the oven for 30 minutes. They are ready when the skin starts showing a few burnt black spots. Turn off the oven and leave the tray inside for 2-3 hours.
  • Peel the skins off the peppers. They should come off easily. Remove the seeds and cut the peppers into 1 cm strips. Place them in a container and refrigerate them.
  • Assembling (right before serving): Cut the Manchego into thin slices. Cut the baguette into 2 cm-thick pieces. Add 1-2 anchovies on top, a slice of manchego, then finish with 1-2 slices of bell pepper. Add one or two toothpicks through all the ingredients, keeping everything together. Add to a serving plate and enjoy!

Wine Pairings

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Creating a great tapas spread is all about variety, so for the next recipe, we’ll go vegetarian and prepare simple yet irresistible patatas bravas. These fried potatoes are SO good! If these recipes and pairing suggestions are just your cup of tea, sign up for WineCollective! As a member, you receive exclusive wines at your doorstep. We’ll always give you great tips on what dishes to prepare with them. Tried and tested, the pairings are matches made in heaven!

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Albóndigas (Spanish meatballs) Recipe and Wine Pairing

Posted on by simon

Juicy meatballs in a slightly spicy tomato sauce, with a nice glass of slightly chilled red wine. What’s not to love? Make these albóndigas part of your tapas spread, but make plenty because they’ll go first! 

Albóndigas is the Spanish word for meatballs. You’ll typically only find them in Spain as tapas, not on the dinner table. They’re much smaller than their international counterparts, usually comparable to a ping pong ball or even smaller. This size, they form the perfect, one-bite snack. 

We suggest you use a mix of pork and beef for the meatballs. By browning them before simmering in the sauce, they get a great depth of flavour.

These meatballs are easy to make ahead of time. Warm them up in the oven for about 10 minutes before inviting your guests to sit at the table. 

Albóndigas Wine Pairing

A Spanish, young red wine without much time in oak would be great with these meatballs. Look for “jovén” or “crianza” on the label. Slightly chill the red wine down by popping it in the fridge for 10-15 minutes before serving.

Albóndigas Recipe and Wine Pairing
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Albóndigas Recipe and Wine Pairing

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Recipe by WineCollective Course: TapasCuisine: SpanishDifficulty: Easy
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Servings

4-6

servings

Ingredients

  • For the meatballs:

  • 500 gr ground meat (beef/pork mix)

  • 1 egg

  • 1 clove garlic, minced

  • 4 tbsp breadcrumbs

  • Few sprigs parsley, finely chopped

  • Salt and pepper

  • 1 tbsp olive oil

  • For the tomato sauce:

  • 2 tbsp olive oil

  • 1 onion, finely chopped

  • 2 cloves garlic, minced

  • 500 ml strained tomatoes (passata)

  • 1 glass white wine

  • 1 bay leaf

  • 1 tsp oregano

  • 1 tsp smoked paprika powder

  • Salt

  • Few sprigs parsley, chopped, for garnish

Directions

  • In a large bowl, mix the meat, egg, breadcrumbs, garlic, and parsley into a homogenous mixture. Season with salt and pepper and mix. Let it rest for a bit.
  • For the sauce, heat olive oil in a Dutch oven. Sauté the onion and garlic over medium heat until they brown a bit. Add the strained tomatoes, white wine, 2 cups of water, a bay leaf, oregano and paprika powder. Season with salt. Bring to the boil, and simmer for 15 minutes.
  • Meanwhile, roll ping-pong ball-sized meatballs with your hands. Heat olive oil in a skillet and fry the meatballs until browned on all sides. Transfer them to a plate lined with absorbent paper to remove excess fat.
  • Add the meatballs to the sauce and simmer for about 15 minutes until they are fully cooked, and the sauce has thickened. Transfer to a serving bowl and garnish with parsley.

Wine Pairings

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A completely different but equally delicious tapas is the Anchovies, Manchego and Red Pepper Pincho that’s up next. It’s easy to make, with a variety of flavours packed in each bite. If you enjoy these types of recipes and pairing suggestions, consider signing up for WineCollective! Members get access to exclusive wines, and we’ll always give you great tips on what food to serve with them.

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Wine & Food: Pairing Wine With Spanish Tapas

Posted on by simon

In Spain, they’re usually served as snacks to go with a drink while hanging out with friends or family – before going out to lunch or dinner. These easy, shareable bites are also great for a light summertime meal, so invite your friends over, open a few bottles and have a great tapas and wine party! 

What Are Tapas?

If you asked our definition of tapas, we’d say comforting bite-sized snacks that pack a real punch. A spread of small dishes always looks festive, and there’s something so fun about nibbling and sipping away while catching up with your friends. 

A tapa can be a simple snack such as mixed olives, cured anchovies, salted almonds, wedges of Manchego cheese or charcuterie like chorizo. Some tapas are a bit more involved, such as fried calamares, crispy potatoes or meatballs – but tapas are generally pretty straightforward yet irresistible.

What is Tapas Culture in Spain?

“Tapa” means “cover,” and it’s generally believed that the tradition started with a slice of bread or ham covering the glass to prevent bugs or sand from coming into the glass. Having tapas is very much a part of Spanish culture. It is mainly enjoyed midday before lunch (which, in Spain, is usually served at around 2:30 pm) or early evening before dinner. Tapas can also form a full meal, but usually, the practice involves consuming a few snacks and a drink at one bar before doing the same in the next (this fun bar-hopping is called “tapear”). 

How Do I Throw A Tapas Party?

Gather up your friends for a tapas party! Remember: being together and sharing food and drinks is more important than impressing everyone (and exhausting yourself!) with 15 different dishes. So, keep it simple: stick to making three to five small bites, and add some cured olives or smoked almonds and some charcuterie. 

Enliven your space with candles and string lights, throw some colourful cushions on the chairs, and set the table with cheerful tableware and napkins. Turn up the music, too: some Flamenco guitar or Spanish pop will set the mood. Vamos!

What Wines Do I Serve at A Tapas Party?

One thing is a no-brainer: choose Spanish wines. But, as you could’ve read in our blog post on this fascinating wine country, the variety of Spanish wines is dizzying. Choose a wine that goes well with the variety of tapas you serve. 

Cava, an All-Rounder Wine

Cava, Spain’s sparkling wine made with the same method as Champagne, goes exceptionally well with fried tapas such as calamares, croquetas (croquettes) or fried anchovies. It also matches well with cheeses and charcuterie.

Crisp White Wines

Crisp white wines like Albariño or Godello go well with seafood and lighter, vegetable-based tapas. A fuller-bodied Verdejo can stand up to more intensely-flavoured seafood such as gambas or grilled octopus.

Rosado, Spanish Rosé

A rosado, a Spanish rosé, usually has a bit more body than its French counterparts and is also quite fruit-forward. It goes well with chorizo, patatas (potatoes) with aioli or mushroom-based dishes.

Spanish Red Wines 

If you want to choose red wine, serve a young (“jóven”) Tempranillo that hasn’t spent much time in oak or a fruit-forward Garnacha. These options are great for meat-based tapas, such as meatballs or charcuterie. Make sure to serve your red wine slightly chilled by popping the bottle in the fridge for 15-20 minutes before serving. 

We hope that we’ve inspired you to start organizing your next party. Below you’ll find some recipes, each with a wine recommendation. It’s tapas time! 

Albóndigas (Spanish meatballs)

Juicy meatballs in a slightly spicy tomato sauce, with a nice glass of slightly chilled red wine. What’s not to love? Make these albóndigas part of your tapas spread, but make plenty because they’ll go first! 

Wine Suggestion: Armentía y Madrazo Crianza

Make Albóndigas

Anchovies, Manchego and Red Bell Pepper Pincho

The northern Spanish answer to tapas, pinchos are small snacks you would nibble on while hanging out in a bar with friends. The only difference with a tapa is the “pincho”, the skewer which holds it together. The snack packs a variety of flavours in a single bite, and a chilled Godello nicely balances it out. 

Wine Suggestion: Nelias Godello

Make this Pincho!

Patatas Bravas con Aioli

patatas bravas

Fried potatoes are already pretty irresistible, let alone when doused in a smoked paprika tomato sauce and aioli, a garlicky mayonnaise. A sparkling wine cuts right through the fattiness, leaving your palate refreshed, ready for another bite.

Wine Suggestion: Naveran Brut Nature Cava

Make Patatas Bravas!

Champiñones al Ajillo

champiñones al ajilo, fried mushrooms with garlic

Quick and easy to make, with wonderfully deep, earthy flavours, these garlic mushrooms are everybody’s favourite. Serve them with some crusty bread to mop up the juices once the bowl is finished. Pair with a medium-bodied red, such as a Garnacha. 

Wine Suggestion: Genio Garnacha

Make Champiñones!

Do these recipes inspire you to round up some friends and entertain them with great food and wine? When you become a WineCollective member, you’ll enjoy great discounts in our member store, meaning you can stock up on great wine for your next gathering. 

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Wagyu Hot Dogs with Sautéed Vidalia Onions Recipe and Wine Pairing

Posted on by simon

We hear you thinking: why make hot dogs so fancy? The answer is easy: using gourmet franks makes something already simple and delicious even better. Trust us on this one, and also on the pairing: hot dogs and rosé all the way! 

What Are Wagyu Hot Dogs?

Wagyu hot dogs are made from Wagyu beef. Wagyu are originally a Japanese cattle breed (“Wa” means Japanese and “Gyu” means cow). The animals have a higher proportion of intramuscular fat cells, or “marbling”. This gives the meat its “melt in the mouth” effect – lending the meat tenderness and flavour when cooked. 

Wagyu cattle were first brought to North America in the 1970s – and the breed is still known for its high-quality meat. 

We recommend the hot dogs of Alberta-based brand Brant Lake Cattle Company, where they understand the importance of proper animal care and nutrition. They started with their first Wagyu herd in the early 1990s – and produce great-tasting, healthy beef. Wagyu beef isn’t cheap, but it’s worth every penny. 

What are Vidalia Onions?

Vidalia are sweet onions with a characteristic flat shape, grown in a defined area in the U.S. state of Georgia. In 20 counties in the state, the combination of weather, water and soil contributes to a unique-tasting onion. The soil contains low amounts of sulphur, making the Vidalia deliciously sweet rather than sharp. It is named Vidalia because it was first grown in a town with this name. The seasonal onion is Georgia’s official state vegetable.

Why Should You Pair Hot Dogs With Rosé?

We’ll let our resident wine expert James Kent explain it. “For me, it’s the saltiness of a hot dog that matches really well with a fruit-forward, more intensely-flavoured rosé. The sweetness of a sautéed onion adds some balance, and as for additional toppings, I usually stick to mustard – with a fancier style of hot dog, I try not to over-complicate it!”

Wagyu Hot Dogs with Sautéed Vidalia Onions Recipe and Wine Pairing
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Wagyu Hot Dogs with Sautéed Vidalia Onions Recipe and Wine Pairing

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

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Servings

4

servings
Prep time

5

minutes
Cooking time

20

minutes

Ingredients

  • 2 tbsp olive oil

  • 2 Vidalia onions, thinly sliced

  • 4 Wagyu hot dogs

  • 4 hot dog buns

  • 1 tbsp butter

  • Yellow mustard, to taste

Directions

  • Heat the olive oil in a skillet over low to medium heat. Slowly sauté onions for 10-15 minutes until they are soft and golden brown. Be careful not to burn them.
  • Preheat your grill to 400 °F (200 ºC). Place the hot dogs on the grill, and cook them for around 3 minutes on each side.
  • Cut the hot dog buns open and brush the inside with butter. Place them with the outside up on the grill and gently toast them.
  • Add the cooked hot dogs to the buns, and top them with some sautéed onions and a bit of mustard to taste.

Wine Pairings

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Did you fall head over heels for this gourmet version of a classic? There’s more where that came from! Next is the Pollo Al Mattone, or “Chicken under a brick” – a method to get chicken with the crispiest skin you’ve ever tasted. Try it!

If you love our barbecue recipes and wine pairings, join WineCollective today. Every month you’ll get a selection of curated wines that are only available to WineCollective members, accompanied by more wine pairing suggestions and recipes so that you can continue to explore new and exciting flavour experiences. 

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Grilled Snap Peas and Halloumi Recipe and Wine Pairing

Posted on by simon

If you’re going to barbecue, why not grill your appetizer, too? Use the time the barbecue is heating up to make these grilled snap peas and halloumi. It’s a nice, crisp, light appetizer you can enjoy while waiting for the main course. A nicely chilled Muscadet or other crisp white wine will set you up for success.

What’s Halloumi?

Not familiar with halloumi? It’s a squeaky cheese from the island of Cyprus, made from a mixture of goat’s and sheep’s milk. It’s fabulous to bake, fry or grill since it is a hard cheese with a high melting point. It becomes nice and crispy on the outside and softens on the inside. 

Halloumi can be quite salty. If you want to lower the salt content somewhat, you can always rinse the outside and dry it well before use. 

About Sugar Snap Peas, or “Mangetout”

In this recipe, the salty cheese is mixed with snap peas, also known as sugar snap peas. The French call them “mangetout” (“eat all”) – indeed, don’t you dare leave some on your plate! A cross between snow peas and garden peas, sugar snap peas have a crunchy texture and sweet flavour. You can eat them raw or, like in this recipe, grilled for a short time.

About the Wine: Muscadet

Vibrant, minerally Muscadet, made from a grape called Melon de Bourgogne, is one of the Loire Valley’s greatest white wines. This example from La Cave du Coudray is perfect for summer! The crispness of the wine counterbalances the creamy cheese but has enough body to stand up to its flavours.

Grilled Snap Peas and Halloumi Recipe and Wine Pairing
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Grilled Snap Peas and Halloumi Recipe and Wine Pairing

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Recipe by WineCollective Course: AppetizersDifficulty: Easy
Cook Mode

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Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes

Ingredients

  • 1 package halloumi (around 225 grams)

  • 400 g fresh snap peas

  • 1 tbsp olive oil

  • Salt and pepper to taste

  • 1 tsp chilli flakes

  • 1/2 tsp aged balsamic vinegar

  • 1 a squeeze of lemon juice

Directions

  • Heat your grill to medium (325-375 ºF/160-190 ºC).
  • Toss the snap peas in olive oil, salt, pepper, and some chilli flakes and grill in a grill basket.
  • Slice the halloumi into 4 pieces of 1/2-inch pieces, drizzle with olive oil, and grill directly on the grate until soft through and seared golden brown.
  • Slice the finished halloumi into smaller cubes, toss together with snap peas, and drizzle with aged balsamic and a squeeze of lemon juice.

Wine Pairings

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Is this recipe whetting your appetite for more from the barbecue? You’re in luck because we have other BBQ favourites and wine pairings this month. Up next are the Wagyu Hotdogs with Sautéed Vidalia Onions that you should be giving a try. 

If you love our barbecue-friendly wines, join WineCollective today. Every month you’ll get a selection of curated wines that are only available to WineCollective members delivered to your doorstep, accompanied by more wine pairing suggestions and recipes so that you can continue to explore new and exciting flavour experiences.

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Baby Back Ribs in Smoky BBQ Sauce Recipe and Wine Pairing

Posted on by simon

Making your own “secret” BBQ sauce is what will take these baby back ribs from “good” to “finger-lickin’ great”! As for the wine, think “classic meets classic”: these ribs go exceptionally well with a good ol’ bottle of Bordeaux. 

What Are Baby Back Ribs?

Pork baby back ribs are shorter than spare ribs and come from the part of the ribs connected to the backbone. They’re around 3 to 6 inches and have about half an inch of meat. They are leaner and more tender than spare ribs. They tend to be more expensive, but the price difference is worth it!

Make sure to remove the tough membrane before marinating the ribs using this technique: 

Making Your Own “Secret” BBQ Sauce 

Trust us: once you’ve tried making your BBQ sauce, you’ll never go back to store-bought. There are many different versions of BBQ sauce available, but making your own means you get to decide how sweet, tangy or spicy you want it! Feel free to experiment, add, and take away until you get a barbecue sauce that tickles your taste buds every time. It’s quick, it’s easy and foolproof!

Wine Pairing for Baby Back Ribs

We recommend you keep it classic here: these baby back ribs could use a wine that makes its presence noticed. A Bordeaux such as this Château Saint-Hilaire has the structure and tannins to stand up to the intensely flavoured ribs: it’s complex, elegant and balanced, with earthy undertones that go well with the smoky flavours of the ribs.

Baby Back Ribs in Smoky BBQ Sauce Recipe and Wine Pairing
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Baby Back Ribs in Smoky BBQ Sauce Recipe and Wine Pairing

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Recipe by WineCollective Course: MainCuisine: North-AmericanDifficulty: Moderate
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Servings

4

servings
Cooking time

1

hour 

50

minutes

Ingredients

  • 2-3 racks baby back ribs (depending on your appetite!)

  • 1-2 cans red ale

  • For the rub:

  • 1 tbsp salt

  • 2 tsp smoked paprika

  • 2 tsp garlic powder

  • 2 tsp dried thyme or oregano

  • 1/2 tsp freshly ground pepper

  • For the BBQ sauce:

  • 1 cup ketchup

  • 1 cup red wine vinegar

  • 1/2 cup brown sugar

  • 1/4 cup molasses

  • 1 1/2 tsp liquid smoke

  • 1/2 tsp salt

  • 1/4 tsp freshly ground pepper

  • 1/4 tsp garlic powder

  • 1/4 tsp onion powder

  • Tabasco sauce, to taste

  • Extra needed

  • 1 handful wood chips

  • aluminum foil

Directions

  • 50 hours before serving: Make sure to remove the membrane from the baby back ribs (see the video above). Marinate the baby back ribs in red ale for around 48 hours in the refrigerator.
  • The previous night: Make the BBQ sauce. Combine the ingredients for the BBQ sauce in a saucepan and, over high heat, whisk to blend the ingredients until you have a smooth sauce. Reduce the heat once it comes to a boil and let it simmer for about 30 minutes on low heat. Make it a bit thinner by adding more vinegar if your sauce has become too thick. Let it cool and refrigerate the sauce overnight.
  • 2 hours before serving: Soak the wood chips (such as hickory) in water.
  • Take the ribs out of the beer, pat the meat dry and rub on both sides with the spice rub. Double wrap each rack in aluminum foil and close tightly.
  • Preheat your grill for direct cooking over medium heat (350°F to 450 °F / 180 °C to 230 °C).
  • Place the ribs over medium heat, close the lid and cook for 1 hour, occasionally turning them over for even cooking. Be very careful not to pierce the foil.
  • Remove the packs from the grill, and let them rest for 10 minutes before carefully unpacking them. Discard the foil with the fat.
  • Baste the racks generously with BBQ Sauce
  • Drain the wood chips and add them to your grill’s smoker box (or whatever your type of grill instructs). Close the lid until the wood chips begin to smoke. Return the racks, bone-side down, to the grill and grill over direct heat for about 10 minutes, turning them over once or twice and basting with a bit more BBQ sauce. They should become lightly charred.
  • Remove the ribs from the grill and let them rest for 5 minutes before portioning them and serving with the remaining BBQ Sauce.

Wine Pairings

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While this is a very meat-heavy recipe, not everything from the barbecue has to involve meat! Did you know you can grill your appetizer too? Check out the recipe for Grilled Snap Peas with Halloumi next!

If you love our recipes and wine pairings, join WineCollective today. Every month you’ll get a selection of curated wines only available to WineCollective members, accompanied by more wine pairing suggestions and recipes so that you can continue exploring classic and adventurous flavour experiences.

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Pollo al Mattone (Chicken Under A Brick) Recipe and Wine Pairing

Posted on by simon

Grilling a whole bird with something really heavy (like a brick) on top is a way to get grilled chicken with the crispiest skin you’ve ever seen. All you need for this Pollo al Mattone is the best quality poultry and a simple herb-garlic marinade. Pair it with a medium-bodied Pinot Noir.

“Al Mattone”: A Technique with Ancient Origins

The technique of cooking something with a heavy weight placed on top dates back a long, long time. Some say to ancient Roman times when soldiers lugged heavy clay pots with them to cook their meals. Similar cooking pots with a heavy lid are still for sale around Lucca, Tuscany, today! Using a brick wrapped in aluminum foil works just as well, though. The technique allows the bird to be in close contact with the grill and cook evenly. It speeds up cooking, helps retain moisture, and creates the crispiest skin you’ve ever had. Drooling yet? Get cooking, then!

How Do I Prep the Chicken?

This recipe calls for a whole, spatchcocked chicken. This technique entails butterflying the bird open to make it flat and even. It isn’t hard to do, but you have to know what you’re doing. We’ll let Chef John show it:

After spatchcocking the chicken, make a simple marinade with some lemon and fresh herbs. Marinate for a couple of hours for the tastiest result.

Wine Pairing For Pollo Al Mattone

For grilled chicken with a bit of char and smoke, we recommend a Pinot Noir that is lightly oaked but not too high in tannins. The chicken is prepared simply, and a heavier red wine could overpower these flavours. The Paddy Borthwick Pinot Noir is fruit-forward with a touch of herbs, from the heart of Wairarapa on New Zealand’s North Island. 

Pollo al Mattone (Chicken Under A Brick) Recipe and Wine Pairing
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Pollo al Mattone (Chicken Under A Brick) Recipe and Wine Pairing

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Recipe by WineCollective Course: MainCuisine: ItalianDifficulty: Moderate
Cook Mode

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Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes

Ingredients

  • 1 whole chicken, spatchcocked (see the video above for the technique)

  • 4 tbsp lemon juice

  • 3 tbsp olive oil

  • 2 tbsp fresh mixed herbs (rosemary, thyme, oregano), finely chopped

  • 2 garlic cloves, minced

  • Salt and pepper, to taste

  • 1 handful fresh flat-leaf parsley

  • 1 lemon, in wedges

  • Extra needed

  • 2-4 bricks, wrapped in aluminum foil

Directions

  • Make a marinade with lemon juice, olive oil, mixed herbs, garlic, salt and pepper. Rub the chicken with it on both sides. Cover and refrigerate for a few hours or overnight.
  • Preheat your grill to 400°F (200 ºC).
  • Place the chicken on the grill, keeping it squashed with the aluminum-wrapped bricks on top.
  • After about 20 minutes, turn the chicken over and put the weight back on, continuing to cook for 15-20 minutes. Check if the chicken is fully cooked in the centre.
  • Serve with a sprinkling of chopped parsley and a wedge of lemon.

Wine Pairings

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Ma che buono! (So good!!) And we’re not done yet! The next recipe in our series is for Baby Back Ribs in Smoky BBQ Sauce – a dish that is impossible to resist!

If you love our barbecue recipes and wine pairings, join WineCollective today. Every month you’ll get a selection of curated wines that are only available to WineCollective members, accompanied by more wine pairing suggestions and recipes so that you can continue to explore new and exciting flavour experiences. 

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Wine & Food: BBQ Favourites and Wine Pairings

Posted on by simon

Grilling season is in full swing! It’s time to light the barbecue, prepare one of these easy-to-make classic BBQ favourites, and pop open a bottle of wine to go with the dish. Pairings like these never disappoint. 

What Are Great BBQ and Wine Pairings?

Beer is the classic BBQ companion, but a good glass of wine, served at the right temperature, can really elevate your grilling experience. What bottle should you pop open?

Sparkling Wine and Rosé Go with a Variety of Barbecue Dishes

If you’re going to serve veggies, fish and meat, you’re going to need an all-rounder wine. Opt for a sparkling wine. First of all, who doesn’t love bubbles? What’s more, sparkling wine matches various flavour profiles, whether you’re grilling, smoking, or using various rubs, marinades and sauces. We recommend this Cava from Spain or sparkling rosé.

Another versatile wine is a fuller-bodied rosé. Make sure it is well-chilled before serving. The Adrien Vacher Rosé or Giuliana Vicini Rosato are real winners.

White wines for BBQ Dishes

Simple grilled veggies or white fish (with herb butter) go well with a zesty white wine, such as a Greek Assyrtiko (a wine that pairs fantastically with any seafood, really) or Spanish Godello. 

Fish that is a bit spicier and cooked directly on the grill could use a slightly fuller-bodied wine, such as this Chenin Blanc and Rousanne blend from South Africa. Oilier fish, such as cedar-planked salmon, needs fuller-bodied white wine, such as the Garnacha Blanco from Ritme Cellers. A Pinot Noir generally pairs well with smoky salmon as well. 

Red Wine and Barbecue Dishes

Speaking about Pinot Noir, it’s an incredibly versatile red wine option. Great with smoked whole chicken, lamb and pork dishes such as pork tenderloin or pork chops. 

Generally, we tend to pair barbecued meats with reds because the umami and fat in the meat balance out the tannin in red wines. A win-wine!

If you’re going heavy on the red meat, consider a fruit-forward, fuller-bodied red, such as a GSM blend (Grenache, Syrah, Mourvèdre) or Malbec. Consider the preparation method: smoky flavours in food go well with smoky-spicy flavours in wine. This Tempranillo ticks all the boxes.

Also, consider the sauces: classic barbecue sauce adds acidity and sweetness to the dish. Try pairing your food with a wine with elevated acidity, such as a Sangiovese. If you’re having an abundance of herbs, such as Italian sausages with fennel, consider a juicy, herbaceous red, such as a Grenache, or this Syrah from Languedoc. 

If you’re going big on spice, consider a wine with a hint of sweetness, such as a Zinfandel. Make sure the wine is not too tannic or overly oaked because the spicy will unpleasantly accentuate these flavours. 

Glass of red wine, basil leaf, timer, and bowl of spices ready to bbq

A Note On Wine Serving Temperature at Barbecues

If the temperatures outside are soaring, make sure to serve your sparkling, white and rosé wines well chilled (here’s a primer on serving your wine at the right temperature). Pop red wines in the fridge for about 15 minutes, because nobody wants to drink lukewarm reds when it’s hot out. 

And, if you can, break out the real glasses and forget about plastic cups.

Now that we’ve given you some general recommendations, it’s time to reveal our own BBQ favourites. We promise they are a match made in heaven with our recommended wine pairings!

Grilled Snap Peas and Halloumi Recipe and Wine Pairing

sugar snap peas with chilli flakes

Yes, you can grill your appetizer, too! Start your meal with these grilled snap peas with halloumi. They’ll hit the spot while your main course is on the BBQ. A nicely chilled Muscadet will set you up for success.

Make Grilled Snap Peas and Halloumi

Wagyu Hotdogs with Sautéed Vidalia Onions Recipe and Wine Pairing

wagyu hotdogs with vidalia onions in a hotdog bun

We hear you thinking: why make it so fancy? Easy answer: because it makes something simple and delicious even better. Trust us on this one, and also on the pairing: hot dogs and rosé all the way! 

Make Wagyu Hotdogs with Sautéed Vidalia Onions

Pollo al Mattone (Chicken Under A Brick) Recipe and Wine Pairing

pollo al mattone, chicken under a brick

Grilling a whole bird with something really heavy (like a brick) on top is a way to get grilled chicken with the crispiest skin you’ve ever seen. All you need is the best quality poultry and a simple herb-garlic marinade. Pair it with a medium-bodied Pinot Noir.

Make Pollo al Mattone

Baby Back Ribs in Smoky BBQ Sauce Recipe and Wine Pairing

baby back ribs

Making your own “secret” BBQ sauce is what will take this dish from “good” to “finger lickin’ great”! As for the wine, think “classic meets classic”: these ribs go exceptionally well with a good ol’ bottle of Bordeaux. 

Make Baby Back Ribs in Smoky BBQ Sauce

If you can’t get enough of these wine pairing tips, join WineCollective today. You’ll get a selection of exclusive wines delivered to your doorstep each month, accompanied by wine pairing suggestions so that you can continue to explore classic and surprising flavour experiences.

Become a WineCollective Member Today!

Slowcooker Lamb Vindaloo Recipe and Wine Pairing

Posted on by simon

We started this spicy little adventure somewhere in India, probably Punjab, with Tandoori Chicken. Why not conclude in India as well? This time your taste buds will be travelling to the beaches of Goa, where Lamb Vindaloo was created as an adaptation of the Portuguese meat dish “carne de vinha d’alhos” (notice how “vinha d’alhos” kind of sounds like “vindaloo”). While Lamb Vindaloo and wine can sound intimidating, trust us, it’s not! Our secret is, that this recipe is made in a slow cooker. Just prepare it, set it, and forget it!

While you are vacationing on the beach (or simply in your mind), we recommend pairing this Lamb Vindaloo with an aromatic wine that is not too high in alcohol content – like this sparkling Gewürztraminer. It will balance out the spice from the chillies, and you can’t go wrong with bubbly on the beach! What better way to celebrate the end of our tasting trip down the spicy road? There’s none, except for this Lamb Vindaloo and wine. Enjoy with warm, fluffed Jeera rice.

Slowcooker Lamb Vindaloo Recipe and Wine Pairing
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Slowcooker Lamb Vindaloo Recipe and Wine Pairing

0 from 0 votes
Recipe by WineCollective Course: MainCuisine: Goan, IndianDifficulty: Easy
Cook Mode

Keep the screen of your device on

Servings

3

servings
Prep time

25

minutes
Cooking time

5

hours 
Calories

390

kcal
Marination Time

3

hours 

Ingredients

  • For the Lamb Vindaloo:

  • 1 lb lamb shoulder

  • 1 large onion, chopped

  • 3 cloves garlic, minced

  • 2-3 chilli peppers

  • 2 Cinnamon sticks

  • 1 Bay leaf

  • 3 cups water, add more if necessary

  • Coriander for garnish

  • For the Vindaloo Sauce:

  • 1 Tsp cumin

  • 1 Tsp black peppercorns

  • 3 cloves garlic

  • 1 Tsp ginger powder

  • 1 Tsp turmeric powder

  • 1/2 Tsp clove powder

  • 1 Tsp sumac

  • 4 Tbsp olive oil

  • 3 Tbsp lime juice

  • 3 Tsp tomato puree

  • Salt

Directions

  • Lightly toast cumin and peppercorns. Once toasted, add to a blender.
  • To the blender, continue to add the garlic, ginger powder, turmeric powder, cloves powder, sumac, olive oil, lime juice, and tomato puree. Blend until smooth.
  • Chop the meat into large cubes, then place it in a bowl and pour the mixture over it. Marinate for 3-4 hours in the fridge.
  • While the meat marinates, prepare the other ingredients for cooking.
  • When ready to start cooking, take a thick-bottomed skillet and pour the olive oil, chopped onion and garlic. Once the onion softens, add the dried chilli peppers, cinnamon sticks, and bay leaf and simmer for a couple of minutes.
  • Add everything into a slow cooker. Cook on high for 5 hours or cook on low for 9 hours.

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: Northern India. Try out this Spicy Tandoori Chicken 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.

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Efo Riro Recipe and Wine Pairing

Posted on by simon

Do you love your greens? Then you will definitely be a fan of Efo Riro, a Nigerian spinach soup or stew native to the Yoruba tribe. Efo means “green leafy vegetable” and riro, “to stir”. Stick ‘em together, and you get ‘stirred leafy greens.’ What did we tell you? If you love your greens, you’ll definitely love ‘stirred leafy greens’!

This dish is yet another example of an “unconventional” spice profile when it comes to pairing with wine. So when you think of Efo riro, you don’t think wine. It is complex, with several layers of flavour, and lots of spicy peppers. Usually Efo riro is served with a hot dough made out of yam, cassava or maize flour. These are known as Nigerian swallow foods. Swallow foods are so versatile because you use them to scoop up, hold and swallow your main dish. This is because swallow foods also have no flavour of their own. This allows the main dish to stand out and shine!

You may be asking yourself, what wine could possibly stand up to that? We suggest a crisp Riesling or a fruity Zinfandel. So go ahead and try both and let us know which you prefer! You’ll be pleasantly surprised at how well efo riro and wine pair!

Efo Riro Recipe and Wine Pairing
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Efo Riro Recipe and Wine Pairing

0 from 0 votes
Recipe by WineCollective Course: MainCuisine: NigerianDifficulty: Easy
Cook Mode

Keep the screen of your device on

Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

A local and traditional Nigerian dish, this is stirred spinach loaded with meat, spices and complex layered flavours. It is best served wih a side dish of your choice such as rice or fufu!  

Ingredients

  • 1 lb beef (use your favourite cuts and trimmings)

  • 1/2 cup oil (Use an oil of your choice, but palm oil is traditionally used)

  • 2 bouillon cubes

  • 1/2 onion, medium-diced

  • 1 Tsp oregano

  • Salt to taste

  • 1 cup water

  • 1 small onion

  • 2 scotch bonnet peppers

  • 3 large red bell peppers

  • 2 Tbsp crayfish, crushed

  • 2 Tbsp locust bean (skip if you cannot find)

  • 1/2 cup stockfish (dried cod)

  • 1.5 lb spinach, blanched

  • 1 handful dried prawns

Directions

  • Begin by washing and cutting the beef into bite-sized pieces.
  • Grab a pot and add ¼ cup of oil to it, and heat it over medium-high heat. Add the beef to the pot and add 1 bouillon cube, half of the diced onion, oregano, and salt to taste.
  • Stir-fry until the meat is well-browned, for about 5 to 7 minutes. Add water (the beef will also release water) and simmer until cooked to your liking.
  • Take the small onion, scotch bonnet peppers and red peppers and blend to a coarse paste in a food processor. This will be your base sauce.
  • Take another pot, skillet or utensil of your choice and preheat the oil. Add the diced onion and stir-fry till golden brown. Then add the blended peppers and fry until the sauce thickens up.
  • Season with the second stock cube, salt to taste, crayfish and locust bean. Stir until everything is well incorporated.
  • Add the cooked meat, stockfish, and dried prawns and add some water or stock to thin out the sauce, then cover it up again and allow it to come to a simmer.
  • Finally, add the spinach and mix thoroughly. Leave it to cook uncovered for about 2 to 5 minutes. Adjust the seasoning if necessary.
  • Serve with yam, fufu or rice!

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?

Like us on Facebook

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, our next stop is: Southern India. Try out this chilli-packed Lamb Vindaloo 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.

Subscribe Today!