After the holiday rush, we’re all happy to be staying in a little more than usual, cooking our favorite meals, and opening bottles we’ve been saving. We asked the Anaba team what they’ll be making in their own kitchens this month, and these four recipes kept coming up. Good food, great wine, and no need to go anywhere…exactly what January calls for.
Grilled Shrimp Salad with Melon and Feta
Clean, light, and effortlessly flavorful. This dish strikes the perfect balance for healthy eating by pairing succulent grilled shrimp with the sweetness of melon and a savory pop of feta. It’s the kind of salad that makes you forget you’re eating something this good for you.
Wine Pairing: 2024 Turbine White Rhône Blend. The bright acidity and citrus notes complement the fresh herbs and tangy feta beautifully.
Chicken “Cioppino”
This hearty braise brings together savory Italian sausage and tender chicken in a rich, forest-mushroom ragù. It’s the kind of dish that fills the house with incredible aromas while it simmers—and tastes even better the next day. Serve it over pasta, soft polenta, or with crusty bread for soaking up every bit of sauce.
Wine Pairing: 2022 Turbine Red Rhône Blend. Bold spice and dark fruit match the richness of the mushroom ragù perfectly.
Mushroom Bourguignon
Mushrooms and Pinot Noir are a match made in heaven. This vegetarian take on the French classic showcases earthy mushrooms in a wine-enriched sauce with pearl onions and fresh thyme. It’s pure comfort in a bowl—rich, savory, and exactly what you want on a cold evening.
Wine Pairing: 2021 Pinot Noir, Wildcat Mountain Vineyard. Earthy, elegant, and the ideal companion to this mushroom-forward dish.
Pan Seared Salmon with Beurre Blanc
An exquisite dish that comes together in just 15 minutes. Perfectly seared salmon meets a luxurious butter sauce for an elegant meal that’s deceptively simple to prepare. This is the recipe to pull out when you want something special but don’t have much time.
Wine Pairing: 2022 Chardonnay, J McK Estate. Rich, buttery, with just enough acidity to balance the beurre blanc.
We hope these recipes inspire your own January cooking. Whether you’re making one or all four, we’d love to hear how they turn out, and what wines you paired them with.
Cheers,
The Anaba Team