Delicious and healthy recipes to pair with your Winter 2024 Wines

Spicy white bean stew with broccoli rabe

Open that shipment of Marietta and let’s start cooking. 

We have been enjoying some non red meat based receipt that pair beautifully with our wines. This satisfying stew pairs beautifully with our 2021 Román. The lemon speaks to the citrus notes in the wine and the beautiful acidity of the Román lifts the wonderful earthy umami flavors in the stew. Crack a bottle and start prepping. 

Serves 4

A recipe by Alison Roman

Pair with: 2021 Román 



1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves
1/4 cup olive oil, plus more for drizzling
4 garlic cloves thinly sliced
1 medium red or yellow onion, thinly sliced
Kosher salt and black pepper 
2 to 3 tablespoons harissa or tomato paste
Red pepper flakes (optional)
3 (15 ounce) cans large white beans, such as cannelloni, butter or great northern, drained and rinsed
4 cups vegetable or chicken broth
1 preserved lemon, thinly sliced, or 1 lemon, halved, for squeezing
2 ounces feta or other salty cheese, such as quest fresco or pecorino, crumbled
1 cup parsley or cilantro, leaved and tender stems
Fried or medium-boiled eggs, for serving



Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4 inch pieces; set aside.


Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.

Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.



Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.

Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you’ve reached your desired consistency (less time for a brother soup, more time for a thicker stew), 15 to 20 minutes.

Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.


Serve with feta and parsley, and with eggs, if you like.


Serves 4

Pair with: 2021 Román






chicken cacciotore

This satisfying traditional Italian dish, pairs beautifully with the structure and refreshing tannins in our 2021 Ex Marietta Petite Sirah. Great for a week night or when you have company coming, this combo is sure to delight.  

A Food 52 recipe. 


Serves 4

Pair with: 2021 Ex Marietta Petite Sirah


Chicken Cacciatore

Olive oil for the skillet
4 skin-on, bone-in chicken thighs
1 cup all-purpose flour seasoned with 1 teaspoon kosher salt and 1/2 teaspoon black pepper
2 slices bacon, chopped
1 large onion, halved and thinly sliced
1 green bell pepper, seeded, cored and sliced
1 red bell pepper, seeded, cored, and sliced
4 ounces white or brown button mushrooms, sliced
4 garlic cloves, thinly sliced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon ground fennel seed
1/4 teaspoon crushed red pepper flakes
1 (14-16-ounce) can whole peeled tomotoes
8 ounces tomato sauce
8 ounces chicken broth
1/4 cup torn basil leaves
Soft polenta or pasta for serving.
Grated Parmesan for serving



Coat a large skillet with a tight-fitting lid with the oil, going up the sides of the pan about 1/4 inch, and heat over medium-high. Dredge the chicken in the seasoned flour and brown each side until golden.

Drain the oil from the skillet. Cook the bacon, stirring occasionally, until almost crisp. Add the onion, green and red bell peppers, mushrooms and garlic. Cook, stirring occasionally, for 3 to 5 minutes, until softened.

Stir in the dried basil, dried oregano, salt, fennel, and red pepper flakes. Continue to cook, stirring for about 2 more minutes, until fragrant.

Crush the whole tomatoes with your hands to break them up and add to the skillet along with the juices from the can. Add the tomato sauce and chicken broth and stir to combine. 

Return the chicken to the skillet, sin side up, and bathe the sauce over the pieces. Bring to a simmer and cook partially covered, for 30 to 40 minutes, until the chicken is cooked through and the sauce is slightly thickened.

Stir in the fresh basil and oregano. Serve a chicken thigh and some of the suace over the pasta or polenta. Shower a little Parmesan over the top.

Serves 4

Pair with: 2021 Ex Marietta Petite Sirah