Budget-Friendly Wine Pairings and Recipes

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Quality $15 and under wines to sip with simple at-home recipes

In times of despair, wine is always a lifeline. The world is a bit topsy-turvy right now and it’s important to remain hopeful but also try and retain some sense of normalcy. The new normal for most Americans is more cooking at home and maybe supporting local restaurants by ordering takeout, when possible. Many household budgets have been sliced, however, there’s hopefully some cash to spare for wine. A good budget-friendly wine can offer the same escape for the palate and mind as pricier ones. We aren’t just talking about any ol’ $7 wine, but stellar wines that overdeliver for the price.

There’s always an excellent wine at every price point. Just because a wine is inexpensive doesn’t always mean it’s terrible or cheaply made. These delicious and accessible wines are being paired with simple, economical recipes for at-home enjoyment. Most recipes can each be made for under $25 and can last for a few trips to the kitchen! You may even put some of those unused spices to the test or use that forgotten can of beans in the back of the cabinet. 

Enjoy these pairings while spending some quality time at home with friends and family, even if that has to be done virtually. Note: some of the recipes are from vintage cookbooks. Cookbooks—remember those?

Quiche Marie (Nurses in Action Navy Nurse CookBook, G&R Publishing) with Campo Viejo Cava Brut Reserva NV

Spain ($15)

Let there be brunch! Don’t let a little quarantine stop you from discussing hot gossip with your friends over bubbly and eggs. This easy-as-pie quiche recipe is begging for a cold glass of Cava. Campo Viejo makes a stunning catalog of wines, but their cava is a clear standout as it won a Double Gold at the 2019 New York International Wine Competition. Happy Brunchin’!

• 3 cups freshly sliced zucchini  

• 4 eggs

• 2 tsp. parsley flakes

• 1 medium onion, diced

• ½ cups parmesan cheese

• ½ tsp. salt

• 1 cup Bisquick

• ½ cup olive oil

• ⅛ tsp. pepper

Preheat oven to 350 degrees. Grease 9-inch baking pan with non-stick spray. Mix all ingredients in a large mixing bowl. Bake at 350 degrees for 35-45 minutes or until golden brown. Garnish with fresh spring onion. Serves 6-8.

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Chicken Tetrazzini (A Pinch of Sunshine, Junior Service League of Brooksville, 1982) with Kingston Estate Chardonnay

Padthaway, South Australia ($11) 

There’s a certain nostalgia attached to old recipes that stand the test of time. This version of chicken tetrazzini is an ol’ faithful and always erupts with flavor. A creamy and hearty dish such as this needs a wine that’s equally so. Kingston Estate Chardonnay is an approachable, round, powerful wine ready to add a bit more pizzaz to your tetrazzini. It was a Double Gold medal winner at the 2020 Berlin International Wine Competition. 

• ½ cup butter

• ¼ pound fresh mushrooms, sliced

• 2 cups diced chicken, cooked

• 1 pint heavy cream

• 2 tbsp flour

• 2 tbsp butter, melted \

• ¼ lb cooked spaghetti

• 6 oz mozzarella cheese

• 2 tbsp parmesan cheese

• salt and pepper to taste   

Melt ½ cup of butter in a skillet. Add the mushrooms and sauté for 3 minutes. Add the chicken, cream, salt, and pepper and heat to almost boiling. In a small bowl make a smooth paste from flour and 2 tbsp of butter. Stir into the chicken mixture and continue to stir until the sauce is smooth and thickened. Simmer for 5 minutes. Spread the spaghetti on the bottom of a greased 8-inch square pan. Pour the chicken mixture over the spaghetti. Layer mozzarella over the chicken, working the slices into the dish. Continue to layer with mozzarella. Finish with Parmesan. Bake uncovered for 350 degrees for 25 minutes. Serves 4.

 Andrew’s “Eyeball It” Southwest Turkey Chili with Alamos Selección Malbec 2016

Mendoza, Argentina ($15) 

Sometimes you may use recipes as “guidelines” and then do your own thing and not pay attention to exact measurements. It can be quite liberating for some or cringeworthy for others. Whichever side of the fence you stand on, sometimes it’s OK to throw out the rule book. C’mon, live a little! This “recipe” is based on a few online Crock-Pot recipes and was adjusted to accommodate a hunger for experimentation. It makes plenty of leftovers. A nice, hearty red goes nicely with this hodge-podge, like Alamos Malbec, which is bold, refined, yet silky smooth. It was a Gold medal winner at the 2019 New York International Wine Competition. (Note: If you like to add beer to your chili recipe, here is a guide to choosing the right one, and feel free to add it in after adding the other ingredients to the pot.)

• 1 pound ground turkey, browned

• 1 can corn, drained

• 1 can tomatoes

• 1 medium onion, diced

• 1 can black beans, drained

• pinch of dried thyme

• 2 cans turkey stock (or other stock of choice)

• celery stalk, chopped

• pinch of paprika

• spoonful of minced garlic

• a few sprigs of fresh parsley

• salt and pepper to taste

• 1 green bell pepper, chopped

• sour cream or cheese, to garnish (optional)

• scallions or tortilla strips, to garnish (optional)

Brown turkey with onion in a skillet. It doesn’t have to be cooked all the way. Add all ingredients into a large 4-quart Crock-Pot. Add whichever spices or extra herbs you’d like. Red chili flakes work if you like it extra spicy. Cook on high in the Crock-Pot for 6 hours. Serve with sour cream, tortilla strips and long scallion shoots.

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Cheesy, Oozy Guacamole Bean Dip (The Kind Diet, Rodale Books, 2009) with Burnt Ship Bay Estate Sauvignon Blanc

Niagara, Canada ($12)

This insanely delicious all-vegan recipe is great for those all-too-frequent binge-watching nights. It’s simple and delicious and even non-vegans would love it. Everyone should try it. This rustic hors d'oeuvre makes you salivate for a zippy guzzler of a wine. Burnt Ship Bay SB throws in a bit of tropical fruit, mineral, and some spicy green notes to match the dip’s flavors. Interestingly enough, this sauvi b comes from Canada—who’da thunk it? Lip-smackingly delicious and a fan favorite at the 2020 Berlin International Wine Competition where it took home a Silver medal.

• 1 can refried beans

• Two 8oz containers non-dairy sour cream

• 3 large avocados

• 1 packet taco seasoning

• 3 tbsp fresh lime juice

• ½ can of mild green chilies, drained

• ½ cup sliced black olives

• 5 tomatoes, chopped

• 2 cups shredded vegan cheddar cheese

Preheat oven to 350 degrees. Spread refried beans on the bottom of an 8x8 baking dish. Pit and peel avocados. Mash and mix with lime juice in a large bowl. Spread on top of refried beans. Stir together sour cream and taco seasoning and spread over the avocado. Spread the chilies over the sour cream and top with a layer of black olives. Add tomatoes and sprinkle cheese on top. Heat the dip for 15-30 minutes until warmed through and cheese is melted. Serve with tortilla chips. Serves 4.  

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Creole Jambalaya (The Dooky Chase Cookbook, Pelican Publishing, 1990) Huia Gewurztraminer 2016

Marlborough, New Zealand - ($14) 

Put a little South in your mouth, as they say. Leah Chase’s famous New Orleans-style cooking is edible art and the dishes create a fiery fiesta on your palate. This jambalaya recipe will only have you singing the blues when the leftovers are gone. Enjoying a rare gewurztraminer from the southern hemisphere alongside this jazzy dish will liven up any quiet night and transport you right to raucous streets of The Big Easy. Expressive, perfumed, and perfect to wrangle the spice in the dish, Huia gewurtz was a favorite at the 2019 New York International Wine Competition where it was awarded a Silver medal. 

• 1 lb. smoked ham, cubed

• ½ lb smoked sausage (cut in ½ inch slices)

• ½ lb chaurice (uncooked sausage), cut in pieces

• 1 cup chopped onions

• 3 cups uncooked rice

• ¼ cup green onions

• ½ tsp paprika

• 1 tbsp. chopped parsley

• 1 tsp. dried thyme

• 1 tsp. chopped garlic

• ½ cup chopped green pepper

• 1 tsp. salt

• 1 bay leaf

• 1 lb. peeled and de-veined shrimp (optional)

• 4 cups water

Place ham, sausages, and onions in a 3-quart saucepan. Cover and cook over medium heat until onions are soft. Do not add any oil, because the meat will add enough cooking fat. Add rice and stir in well. Add the rest of the ingredients. Bring to a boil and let boil for 5 minutes. Lower the heat and let cook slowly for 35 minutes or until rice is tender. Make sure the pot is covered tightly. Stir and mix up well. Makes 6-8 servings.