Club Grovedale August Recipe Collection

For our August release we have chose a recipe to pair with a wine selection from each club. We paired the 2020 Petite Sirah/ Malbec/ Sangiovese for our Double Barrel members and the Blackberry Sangria for our Wild Bunch members. 

2019 Petite Sirah/ Malbec/ Sangiovese with Lamb and Glazed Root Vegetables

Our Petite Sirah blend pairs well with barbecue meats but if you anything like us you have your grill recipes down to a science so we decided to recommend a fall recipe instead. As the leaves start to turn and the nights get chillier we have the perfect recipe to pair with our 2019 Petite Sirah/Malbec/Sangiovese.
Serves 4 people


  • In a small bowl combine all lamb marinade ingredients
  • Pour the marinade mixture over the lamb chops, cover and marinate for at-least 30 minutes 
  • Preheat oven to 400F
  • Toss vegetables, garlic, oil, salt and pepper in large bowl. On a tray spread vegetables in even layer and roast for 40-45 minutes, flipping them halfway through. Before serving remove garlic peels.
  • In a small pan combine glaze ingredients. Cook over low heat until it has reduced by half, about 10 minutes. Serve over vegetables or as dipping sauce
  • Heat the grill to 500F and grill chops for 4-6 minutes per side, for medium rare
  • Let lamb rest for 5 minutes before serving. Enjoy!

    Not a meat eater? Make this meal vegan by substituting grilled portobello mushrooms for the lamb.


    Blackberry Sangria with Stuffed Jalapeños 

    What is better on a hot day than a glass of sangria? Pairing a glass of our sweet Blackberry Sangria with spicy jalapeños. Our favorite way to serve it is over frozen fruit rather than ice cubes.

    Serves 12

    • Preheat the oven to 375F
    • Cut jalapeños in half lengthwise and deseed them
    • Mix together the onion, cream cheese, cilantro, cumin, and salt to form filling
    • Pack the filling into each pepper half and place strip of cheese on each one
    • Place onto foil-lined baking sheet and bake for 20-30 minutes or until cheese is lightly browned and bubbly and the peppers are cooked
    • Let cool for 5 minutes before serving
    • Enjoy!

    While this meal is vegetarian our wine is vegan so why not make the whole meal vegan using some non-dairy substitutes using this stuffed jalapeño recipe.

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