Perfect Pairings Sangiovese - Winter Edition

Chicken Cacciatore with Olives and Herbs


  • 4 chicken thighs, bone-in and skin-on
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 red bell pepper, sliced
  • 200g mushrooms, sliced
  • 1 can (400g) diced tomatoes
  • 1/2 cup pitted black olives
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper
  • Fresh parsley leaves, chopped


  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
  2. Season the chicken thighs with salt and pepper. Add them to the skillet, skin-side down, and cook until golden brown and crispy. Flip the chicken and cook for another 2-3 minutes. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the onion, garlic, red bell pepper, and mushrooms. Sauté until the vegetables are softened.
  4. Stir in the diced tomatoes, tomato paste, olives, dried oregano, and dried thyme. Season with salt and pepper to taste.
  5. Return the chicken thighs to the skillet, nestling them into the sauce. Cover the skillet with a lid and simmer for about 30 minutes or until the chicken is cooked through and tender.
  6. Sprinkle with fresh parsley leaves before serving.


Eggplant Parmigiana with Fresh Basil


  • 2 large eggplants, sliced into 1cm thick rounds
  • 2 cups marinara sauce or tomato passata
  • 1 cup grated mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil leaves, torn
  • Olive oil
  • Salt and pepper


  1. Preheat the oven to 200°C.
  2. Place the eggplant slices on a baking tray lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for about 15-20 minutes or until golden and tender. Set aside.
  3. In a baking dish, spread a thin layer of marinara sauce or tomato passata on the bottom.
  4. Arrange a layer of roasted eggplant slices on top of the sauce.
  5. Sprinkle some grated mozzarella and Parmesan cheese over the eggplant slices, followed by torn fresh basil leaves.
  6. Repeat the layers until all the ingredients are used, ending with a layer of cheese and basil on top.
  7. Cover the baking dish with foil and bake in the oven for 20 minutes.
  8. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
  9. Allow the dish to rest for a few minutes before serving.
  10. Serve the Eggplant Parmigiana with a side of fresh basil leaves.


Spaghetti Bolognese


  • 400g spaghetti
  • 500g ground beef
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 carrot, grated
  • 1 celery stalk, finely chopped
  • 100-200g sliced mushroom
  • 400g canned crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon fresh or dried oregano
  • 1 teaspoon fresh or dried basil
  • Salt and pepper
  • Grated Parmesan cheese, for serving
  • Fresh basil leaves, for garnish


  1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
  2. In a large saucepan, heat some olive oil over medium heat. Add the ground beef and cook until browned.
  3. Add the onion, garlic, carrot, mushroom and celery to the pan. Cook until the vegetables are softened.
  4. Stir in the crushed tomatoes, tomato paste, dried oregano, and dried basil. Season with salt and pepper to taste.
  5. Reduce the heat to low and simmer the sauce for about 20-30 minutes to allow the flavors to develop.
  6. Serve the spaghetti with the Bolognese sauce on top.
  7. Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves.


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Berrigan "Shining Rock" Sangiovese

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