Quick Takeaways
- Three courses, three pairings: a warm salad with Viognier, saffron shrimp risotto with Chardonnay, and chocolate soufflé with Cabernet Sauvignon.
- Acidity and richness are the throughline: each wine is chosen to cut through or complement the dish's fat content.
- All three wines are current, in-stock releases, so you can shop the full menu in one trip.
- Total active cooking time across all three courses is under two hours, making this a realistic weeknight-special menu, not just a weekend project.
Course One: Arugula and Escarole Salad with Warm Port Dressing
Start the evening with a warm salad of arugula, escarole, and blue cheese, finished with a fig and port dressing. Simmering a fortified red wine with dried figs creates a silky, subtly sweet dressing that tames the bitterness of the greens without softening their crispness.
The pairing: 2023 Napa Valley Viognier. This 91-point release has a lean core of fresh acidity that cuts straight through the richness of the blue cheese and dressing, while its stone fruit and toasted almond notes give it enough complexity to stand up to the dish.
Serves: 6 | Cook time: 40 minutes
Ingredients
- ⅓ cup fortified red wine (a ruby port or similar dessert wine works well here)
- ½ teaspoon granulated sugar
- 4 ounces dried figs, stems removed
- 2 tablespoons balsamic vinegar
- 2 medium shallots, minced
- ¼ teaspoon table salt
- ¼ teaspoon ground black pepper
- ¼ cup extra-virgin olive oil
- 2 large bunches arugula, torn into bite-sized pieces
- 1 medium head escarole, torn into bite-sized pieces
- ¼ pound blue cheese, crumbled
Instructions
- Bring the fortified wine, sugar, and figs to a boil in a medium saucepan over high heat. Cover, reduce heat, and simmer until the figs are soft but not falling apart, about 15 minutes.
- Remove the figs with a slotted spoon, reserving the liquid. Once cool enough to handle, cut the figs into quarters and set aside.
- Whisk the vinegar, shallots, salt, and pepper into the reserved wine, then gradually whisk in the olive oil to emulsify. Add the figs back in and reheat over medium heat until just steaming, stirring occasionally.
- Toss the greens with the warm dressing, divide among plates, and top with blue cheese. Serve immediately with a slightly chilled glass of Viognier.
Course Two: Saffron Shrimp and Orzo Risotto
For the main course, this saffron shrimp and orzo risotto delivers a restaurant-level dish without a restaurant-level time commitment. Orzo cuts the cooking time down from traditional Arborio rice without sacrificing flavor, though Arborio works too if you prefer the classic texture. The saffron draws out the wine's own complexity, making this pairing one worth returning to.
The pairing: 2023 Napa Valley Chardonnay. At 94 points, this is a story of balance, the richness expected of a Napa Chardonnay alongside a delicate minerality that isn't always a given. Fresh and vibrant, it layers ripe Golden Delicious apple, guava, and Asian pear against well-integrated vanilla and allspice.
Serves: 4 to 6 | Cook time: 30 minutes
Ingredients
- 2 tablespoons unsalted butter
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1½ cups orzo
- 4 cups chicken broth
- 1¾ teaspoons table salt, divided
- ½ teaspoon pepper, divided
- ½ teaspoon saffron threads, crumbled
- 1½ pounds extra-large shrimp (21 to 25 per pound), peeled, deveined, tails removed
- 1 cup vegetables of your choice
- ¼ cup chopped fresh parsley
- ½ teaspoon grated lemon zest, plus 1 tablespoon juice
Instructions
- Melt the butter in a Dutch oven over medium heat. Add the onion and cook until softened, about 4 minutes. Add the garlic and orzo and cook until lightly toasted.
- Stir in the broth, 1¼ teaspoons salt, ¼ teaspoon pepper, and saffron. Bring to a boil, reduce heat to medium-low, cover, and simmer until the orzo is just tender, about 12 minutes.
- Meanwhile, pat the shrimp dry and season with the remaining salt and pepper. Stir the shrimp and vegetables into the risotto and cook, covered, until the shrimp are opaque, about 5 minutes.
- Turn off the heat and stir in the parsley, lemon zest, and juice. Serve warm with a slightly chilled glass of Chardonnay.
Course Three: Classic Chocolate Soufflés
There's only one way to close out Valentine's Day, with Cabernet Sauvignon and chocolate. This traditional soufflé adjusts the ratio of chocolate to butter so the dark intensity of the chocolate shines and complements the wine's own layered notes.
The pairing: Audentia Cabernet Sauvignon. Crafted from the estate's most select Cabernet Sauvignon and Petite Sirah vineyard blocks, Audentia's lush dark berry flavors and mouth-enveloping structure pair with the soufflé for a genuinely decadent finish. The current lineup spans the 2019 (94 points, in stock) and 2021 (96 points, in stock) vintages, with the 2017 available exclusively to Wine Club members.
Serves: 6 | Cook time: 1 hour
Ingredients
- 5 tablespoons unsalted butter, divided
- 1 tablespoon granulated sugar, plus ⅓ cup
- 8 ounces bittersweet or semi-sweet chocolate, coarsely chopped
- ⅛ teaspoon table salt
- ½ teaspoon vanilla extract
- 1 tablespoon orange liqueur
- 6 large egg yolks
- 8 large egg whites
- ¼ teaspoon cream of tartar
Instructions
Note: for individual soufflés, fill six 8-ounce ramekins with the chocolate mixture and reduce baking time to 16 minutes.
- Heat the oven to 375°F and set a rack in the middle position. Grease a 2-quart soufflé dish with 1 tablespoon softened butter, then coat evenly with 1 tablespoon sugar. Refrigerate until ready to use.
- Melt the chocolate and remaining butter in a medium bowl set over a pan of simmering water. Remove from heat and stir in the salt, vanilla, and liqueur. Set aside.
- Beat the egg yolks with the remaining sugar until thick, about 3 minutes, then fold into the chocolate mixture.
- Beat the egg whites until foamy, add the cream of tartar, and continue beating until stiff, moist peaks form.
- Vigorously stir one-quarter of the whipped egg whites into the chocolate mixture, then gently fold in the rest until just incorporated. Spoon into the prepared dish and bake about 25 minutes, until firmly set and fully risen. Serve immediately with Audentia Cabernet Sauvignon.
The Full Menu at a Glance
| Course | Dish | Wine Pairing | Why It Works |
|---|---|---|---|
| First | Arugula and escarole salad with fig port dressing | 2023 Napa Valley Viognier | Bright acidity cuts through the blue cheese and dressing |
| Main | Saffron shrimp and orzo risotto | 2023 Napa Valley Chardonnay | Richness and minerality balance the saffron's complexity |
| Dessert | Classic chocolate soufflé | Audentia Cabernet Sauvignon | Dark berry structure stands up to bittersweet chocolate |
Frequently Asked Questions
What wine pairs well with blue cheese salads? A crisp white with bright acidity, like Viognier, works well since the acidity cuts through the richness of the cheese and dressing without overwhelming the greens.
What wine goes with saffron dishes? A balanced, full-bodied Chardonnay complements saffron's complexity without competing with it, especially one with enough minerality to stay fresh alongside a rich risotto.
What wine pairs best with chocolate desserts? A structured Cabernet Sauvignon with dark berry flavors, like Audentia, holds its own against bittersweet chocolate rather than getting lost in it.
Can I make substitutions in these recipes? Yes. Arborio rice can replace orzo in the risotto, and any dry fortified red wine can stand in for the port-style wine in the salad dressing.
Where can I buy the wines featured in this menu? All three are available directly through stagsleap.com, including the current vintages of Viognier, Chardonnay, and the Audentia Cabernet Sauvignon collection.
