We are here to help you hit it out of the park with perfect wine and food pairing. Two fabulous rockstars on our team selected and tried out recipes to pair with two Frichette wines. Kathy, our Wine Club Concierge made a Grilled Spicy Lamb Burger to pair with our Red Mountain Malbec. Gayle, our Wine Edutainer made Roasted Chiles Rellenos to pair with our Reserve Blend. Try out these easy recipes with the wines and tag us on Instagram to let us know how it went.
Grilled Spicy Lamb Burger
Kathy’s tip: It’s best to use fresh mint but don’t overdo it.
Wine Pairing: 2019 Red Mountain Malbec
1 pound of ground lamb or beef (or a mix of both)
2 tablespoons each of chopped fresh mint leaves, chopped cilantro, and chopped oregano
1 teaspoon each of chopped garlic, sherry or wine, molasses, and ground cumin
¼ teaspoon of ground allspice
½ teaspoon each of red pepper flakes, salt, and black pepper
4 pita bread rounds (skip the carbs and use large lettuce leaf and red onion instead)
4 ounces feta cheese, crumbled
Directions: Preheat your grill for medium heat
Place lamb in a large bowl and mix w/mint, cilantro, oregano, garlic, sherry or wine, and molasses. Season with cumin, allspice, red pepper flakes, salt, and pepper, and mix well. Shape into four patties.
Brush grill grate with olive oil. Grill burgers for 5 minutes on each side, or until well done. Heat the pita pocket briefly on the grill. Serve burger wrapped in pita with feta cheese on top.
*Add Greek salad or sweet potato fries on the side and a glass of Frichette Malbec!
Roasted Chiles Rellenos
Gayle’s tip: Use large poblano peppers
Wine Pairing: 2019 Red Mountain Reserve
4 poblano peppers
1 red bell pepper, cored, seeded, and cut into ¼ inch dice
1 cup fresh corn
½ medium red onion, chopped
15.5 ounce can pinto beans, drained and rinsed
2 cups shredded cheddar cheese
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Directions: Preheat oven to 425
Cut poblanos in half lengthwise through the stem. Remove cores and seeds. Place poblanos in a large baking dish. In a large bowl, combine bell pepper, corn, onion, beans, cheddar, salt, and black pepper and toss. Fill poblano halves with the mixture. Cover dish tightly with foil. Roast for 20-25 minutes until cheese is melted and poblanos are tender. Top with salsa and cilantro and enjoy with a glass of Frichette Reserve Blend.