Drink the Issue: Sunset Wine Club’s Perfect Pairings from the 2022 Wellness Issue

Garlic, pork, and a feeling of home are all served at chef Melissa Miranda’s Seattle restaurant Musang.

2020 DeLille Cellars Chaleur Blanc Columbia Valley: A supple Washington Sauvignon Blanc–Sémillon blend loaded with bright fruit, with layers of citrus, toast, vanilla, and fresh herbal flavors.

Join us for an exclusive look into the highly anticipated Ojai restaurant Rory’s Place, where wood-fired recipes shine.

2019 Stolpman Vineyards Para Maria de los Tecolotes Syrah Santa Barbara County: A juicy red that shows the pedigree of the Stolpman estate vineyards with aromas of smoked meat and violets, chewy tannins, and blackberries.

At Castle Hot Springs in Arizona, meals are made using ingredients grown steps away from the kitchen in an experimental garden. The resort’s chefs work with agronomists to put the “fresh” into farm-fresh dishes like  fresh compressed-melon.

2019 Westmount Pinot Noir Willamette Valley: Freshly picked red roses, orange peel, and sweet spice on the nose. The palate is lively and gratifying, with plenty of red fruit and vibrancy.

This crispy pork belly is a star at Melissa Miranda’s Musang. “We add adobo sauce, with its soy and vinegar, and it’s so nostalgic. We wanted something memorable and recognizable, with our own perfect balance, and that a grandma would eat and say, ‘This is right!’”

2018 Three Wine Company Old Vines Field Blend Contra Costa County: Up-front aromas of smashed blackberry, candied raspberry, spiced plum, and dried herbs. Great balance and generosity as the deep-rooted old vines show off their heritage in this big red.

Roasted salmon is “a great dish for a big family-style meal,” says Meave McAuliffe. “The whole side of salmon cooks great and looks beautiful and rustic presented on a large platter in the center of your table. We love serving this salmon with braised leeks or slow-cooked spring onions.”

2019 Sonoma Bench Chardonnay Russian River Valley: Perfumed with bright jasmine and nougat, this wine shows flavors of roasted salted almonds, honeycomb, and crunchy yellow apple. Plus, it’s full-bodied enough to stand alone as an apéritif.

“When I was the chef of Saltwater in Inverness, I was right down the street from Marin Sun Farms butcher shop,” says Meave McAuliffe. “I’m still obsessed with their meats, and a perfectly marbled ribeye is still one of my favorite things to eat.” To make steak with bottarga butter from Rory’s Place, “get two really good quality ribeyes and let them come to room temperature while you are preparing your bottarga butter. I love to cook with my friend’s bottarga from Cortez Conservas in Florida. This is simple and delicious and can be done on the stovetop or a gas grill if you don’t have a wood-fired oven.”

2018 Courtney Benham Cabernet Sauvignon Napa Valley: A quintessential Napa Cabernet opening with blackberry, cassis, and crushed bay leaf, and finishing with generous dark-fruit intensity and structure.