Viansa September 2010 Magazine

SEPTEMBER 2010

W I N E R Y & M A R K E T P L A C E

S O N O M A V A L L E Y

www.viansa.com | 800.995.4740

Greetings from Italy

Hello Friends!

As you read this, I am traveling through Italy with a wonderful group of Tuscan Club members. Our cruise will take us to see some of the country’s most spectacular sights, from Venice and Florence to Rome and the Amalfi coast. It’s a wonderful chance to reconnect with Viansa’s Italian roots during the harvest season and to sample the finest wines and foods that Italy has to offer!

Back home in Sonoma Valley, our own harvest is in full swing. As soon as our winemaking team determines that the time is right, our vineyard crews converge on the vines to hand-pick the fruit. Back in the cellar, we sort and crush the grapes and the winemaking process begins. If you’ve ever wanted to experience the grape harvest and crush first-hand, consider joining us for a hands-on winemaking lesson on Sunday, September 26. The number of participants will be limited, so please call us soon at 707-935-4740 for more details and to reserve your spot. You’ll not only learn a lot about winemaking but you’ll leave with a bottle of your own hand-crafted wine at the end of the day. And who knows? You may also leave with a newfound hobby!

If you can’t join us then, plan on stopping by for a visit sometime during the harvest season to experience our brand new Tuscan Club Tasting Bar. Built adjacent to our tent area overlooking the wetlands, it offers our Tuscan Club members a private, members-only location to taste our latest wines while enjoying views of Sonoma Valley. As always, tasting is complimentary for you and a guest.

Harvest is truly one of the most beautiful and exciting seasons in Sonoma. We hope to welcome you back to Viansa Winery & Marketplace soon.

Wishing you all the best!

Lloyd W. Davis President


“When the hard work is done, we all stop to celebrate the culmination of another

successful harvest.”

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arvest and crush – the time of year when we pick and begin to process our wine grapes – is an extraordinarily busy time throughout wine country. When the hard work is done, vineyard workers, cellar staff and winery employees all stop to celebrate the culmination of another successful harvest season.

Traditionally, wineries host festive meals for the staff to thank them for their harvest efforts. Typically, these celebrations involve abundant seasonal food, wine, music and dancing. This year, we’re excited to invite our Tuscan Club members to join in on our harvest festivities at our 2010 Harvest Party on Sunday, October 3, from 11 a.m. to 3 p.m. Look forward to lots of great food, free-flowing Viansa wine, live music, dancing and bocce ball!

For more information or to reserve your spot at our 2010 Tuscan Club Harvest Party, please call 707-935-4740. Space is limited, so call early to avoid disappointment!

Join us in a toast to the grape harvest!

H


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Saturday, September 4: Quick and Simple Meals from the Pantry

Short on time in the kitchen? We’ll show you how to use pantry staples to create quick and easy meals to pair with your favorite Viansa wines. A lifesaver for the busy cook!

1 to 2:30 p.m. $25 for members ($35 for non-members). RSVP 707-935-4740

Sunday, September 5: Labor Day Celebration

Bid summer a fond farewell at Viansa! We’ll end the season in style with barbecued ribs and rotisserie chicken featuring many of our popular grilling glazes and sauces. You’ll also enjoy live music and a selection of our award-winning wines.

$25 for members ($35 for non-members). Call 707-935-4740 for more details or to reserve your spot.

Sunday, September 12: Demystifying the Art of Aging Wine

Which wines benefit from aging? How long should you cellar wines? What’s the difference between a young wine and an aged wine? Our wine specialist will lead you through the process of properly aging both California and European wines. You’ll leave with the confidence to manage your wine cellar! Call 707-935-4740 for more details or to reserve your spot.

Sunday, September 19: Wetlands Tour

We’ll lead a guided tour of our magnificent wetlands so that you can take in the wide array of wildlife that inhabit this acclaimed nature preserve. Bring comfortable walking shoes and meet us, rain or shine, at 8:30 a.m. in the lower parking lot. The tour will take 2 ½ to 3 hours and will be followed by wine tasting.

$20 for members ($30 for non-members). Space is very limited, so please call 707-935-4740 to reserve your spot.

Sunday, September 19: Tuscan Club Pick-Up Party

Pick up your Tuscan Club shipment and enjoy complimentary wine tasting. 12 noon to 2 p.m. RSVP: 707-935-4740

Tuesday, September 21: Sunset Kayaking Adventure

Meet in the Viansa courtyard for transportation to nearby Marshall for an evening of sunset kayaking on Tomales Bay! We’ll enjoy wine, appetizers and Marshall’s famous oysters along the way.

Depart from Viansa at 4 p.m. and return by 10 p.m. $80 for members ($100 for non-members). Space is very limited, so please call 707-935-4740 for more details or to reserve your spot.

What’s happening: Harvest fun at ViansaThe harvest season is filled with fun at Viansa Winery. Here’s a sampling of events we’ll be hosting for our Tuscan Club members in the coming weeks. We hope you’ll be able to join us! And be sure to check our website and Facebook page frequently for the latest details on Viansa events, since prices and times are subject to change.


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Sunday, September 26: Who Wants to Be a Winemaker?

If you’ve ever yearned to try your hand at making wine, here’s your chance! Spend the day with us as we take you through the process of transforming grapes into wine. Who knows? You may end up with a new favorite hobby and you’ll have a bottle of hand-crafted wine to take home!

$25 for members ($35 for non-members). Space is very limited, so please call 707-935-4740 for more details or to reserve your spot.

Saturday, October 2: Spaghetti Party

Pasta is the quintessential Italian food and we’ll celebrate all things spaghetti – along with abundant Viansa wine – at our first ever Spaghetti Party. Bring your appetite!

$25 for members ($35 for non-members). Please call 707-935-4740 for more details or to reserve your spot.

Sunday, October 3: Tuscan Club Harvest Party

Join us as we celebrate the 2010 harvest with wine, food, live music, dancing and an old-fashioned bocce ball tournament! This will be one of our signature events of the season.

11 a.m. to 3 p.m. Space is limited, so please call 707-935-4740 for more details or to reserve your spot.

Sunday, October 10: Wetlands Tour

We’ll lead a guided tour of our magnificent wetlands so that you can take in the wide array of wildlife that inhabit this acclaimed nature preserve. Bring comfortable walking shoes and meet us, rain or shine, at 8:30 a.m. in the lower parking lot. The tour will take 2 ½ to 3 hours and will be followed by wine tasting.

$20 for members ($30 for non-members). Space is very limited, so please call 707-935-4740 to reserve your spot.

Sunday, October 10: Sauces and Deglazing

Join us at this interactive cooking demo where we’ll show you how to use Viansa specialty products to create delicious sauces to enhance your meals. A great brush-up in advance of holiday entertaining!

1 to 2:30 p.m. $25 for members ($35 for non-members). Please call 707-935-4740 for more details or to reserve your spot.

Sunday, October 17: All About Mushrooms

Autumn is mushroom season, and we’ll introduce you to our favorite mushrooms and provide you with recipes and ideas for enjoying them during this interactive cooking demo.

1 to 2:30 p.m. $25 for members ($35 for non-members). Please call 707-935-4740 for more details or to reserve your spot.

Sunday, October 31: Halloween Cellar Party

Grab your costume and join us as we transform our cellar into a spooky Halloween party venue! We’ll start off with a welcome reception and wine tasting followed by lunch. Lots of treats, but no tricks!

12 noon to 3 p.m. Space is very limited, so please call 707-935-4740 for more details and to reserve your spot.

he holiday season is quickly approaching. If you’re planning a special gathering for friends, family members, employees or co-workers, consider hosting your party at Viansa. We’ll handle all the details – wine, food, entertainment, etc. – all you have to do is spread the word and show up!

We can accommodate groups of any size in a multitude of picturesque venues, from our romantic wine cellar to our cozy loggia or our spacious heated tent area. Your holiday gathering can be as simple or elaborate as you like, anything from a wine and cheese reception to a sit-down luncheon or a full-blown, multi-course dinner. We also offer cooking demonstrations, wine blending seminars, food and wine pairing demos and so much more.

We’re here to make the holiday party of your dreams come true. Please contact our Special Events staff at 707-935-4717 or email [email protected].

We look forward to helping you plan a holiday event to remember!

Throw your holiday party at Viansa!

T


Host a Harvest Party!

ven if you don’t live in Sonoma Valley, you can still celebrate the harvest season. No doubt your garden or farmer’s market is bursting with ripe tomatoes, zucchini, corn, herbs and other seasonal delights. Before these favorite summer foods are a distant memory, why not invite friends over to enjoy the bounty?

Start the meal off with a refreshing glass of Viansa wine served with delectable prosciutto-wrapped figs. Make the main menu simple by grilling an assortment of vegetables – corn on the cob, sliced eggplant, zucchini, onions and more drizzled with Viansa Dipping Oil – and serving them alongside marinated grilled chicken breasts and sliced heirloom tomatoes layered with goat cheese and Viansa Basil Pesto. Be sure to serve lots of late summer fruit – grapes, melon, apples – for a simple but satisfying dessert that can be enjoyed alone or with an assortment of cookies or even gelato. Bunches of grapes, assorted figs and clusters of apples and pears also make great table decorations and beautifully reinforce the harvest theme. And of course, don’t forget to pop open bottles of your favorite Viansa wines to share with your guests!

E


Before your favorite summer foods are a

distant memory, invite friends over to

enjoy the bounty.

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Heirloom Tomato Stacks

6 to 8 heirloom tomatoes (about 3 inches in diameter)1 tablespoon Viansa Balsamic Vinegar½ teaspoon Viansa Chardonnay Smoked Salt¼ teaspoon freshly ground Viansa Tellicherry Peppercorns1 pound fresh goat cheese (chevre)¼ cup Viansa Basil Pesto1 tablespoon Viansa Extra Virgin Olive Oil1 small fennel bulb, thinly sliced1 red onion, sliced paper thin2 tablespoons minced fresh basil leaves2 tablespoons minced fresh Italian parsley

Slice tomatoes into 16 slices. Place in a glass pan, drizzle with balsamic vinegar, season with salt and pepper. Slice goat cheese into 16 slices and flatten into circles.

Heat olive oil in a sauté pan and sauté fennel slices until soft, about 5 to 6 minutes.

To assemble stacks, arrange eight tomato slices on a serving platter. Top each with a slice of red onion, a round of goat cheese, a small teaspoon of pesto, a bit of sautéed fennel, another tomato slice, minced basil, another onion slice, another goat cheese round, remaining fennel and minced parsley. Refrigerate until ready to serve.

Serves 8.

Serve with Viansa Reserve Pinot Grigio.

Prosciutto-Wrapped Figs with Goat Cheese

12 ripe figs4 ounces fresh goat cheese¼ pound thinly sliced prosciutto

Preheat broiler. Remove stems from figs and slice in half lengthwise. Place one teaspoon goat cheese on cut side of each fig, wrap with a piece of prosciutto, place on a baking sheet and broil for a few minutes until prosciutto starts to sizzle.

Makes 24 appetizers.

Serve with Viansa Chardonnay or Arneis

Viansa Grilled Chicken

8 cloves minced garlic2 tablespoons minced fresh rosemary½ cup Viansa Balsamic Vinegar2 tablespoons Viansa Cabernet Vinegar¾ cup Viansa Extra Virgin Olive Oil12 skinless, boneless chicken breasts

Combine all ingredients except chicken in a blender or food processor and puree until well blended. Combine chicken with marinade, coat well and refrigerate overnight. Grill over coals until golden brown but still tender and juicy in the center. Serve as is, or make Viansa-style panini by slicing the cooked chicken breasts and layering on focaccia with lettuce, sliced cheese and your favorite Viansa aioli.

Serves 8 to 12.

Serve with Viansa Chardonnay or Athena Dolcetto.

7www.viansa.com | 800.995.4740

September wines for your enjoyment2005 Viansa Augusto BarberaSonoma Mountain is the site of the hillside vineyards where we harvest the grapes for this traditional, Asti-style wine. A blend of Barbera (88%), Primitivo (6%), Teroldego (4%) and Tempranillo (2%), it’s a big, juicy wine with aromas and flavors of wild berry, ripe plum and blackberry. #65063 $42 ($31.50 for members)

• Big, Italian-style red• Pair with barbecued ribs or traditional lasagna• Enjoy now or within the next year

2009 Viansa ChardonnayThis bright and lively Chardonnay was crafted entirely from Sonoma Valley fruit. A versatile wine for entertaining, it offers aromas and flavors of sweet apple, crisp citrus, ripe pear and melon. This people-pleasing white is a great choice to serve as a refreshing aperitif with your favorite appetizers. #65135 $20 ($15 for members)

• Light, crisp white• Pair with prosciutto-wrapped melon or citrus-glazed scallops• Enjoy now

2008 Viansa Red Chalk Vista Cabernet SauvignonA tempting blend of Sonoma County Cabernet Sauvignon (77%), Merlot (19%) and Cabernet Franc (4%), this is a classic Cabernet with bright flavors of ripe, juicy cherry and red currant along with notes of tobacco, cedar and oak spice. Your palate will enjoy the silky tannins and the nice, long finish. #65145 $67 ($50.25 for Premio members)

• Fruit-forward red with soft tannins• Pair with braised short ribs or roast beef• Enjoy now or cellar up to three years

2008 Viansa Emery Vineyard Cabernet SauvignonThis big, rich and powerful wine is bursting with concentrated fruit flavors. You’ll notice ripe black cherry and cassis offset by notes of cocoa, pepper, cedar and spicy oak. It also boasts mouth-coating tannins and a nice, smooth finish. All in all, a stellar example of a Sonoma Cabernet Sauvignon! #65147 $67 ($50.25 for Premio members)

• Rich, powerful red• Pair with grilled tri-tip or roasted filet of beef• Enjoy now or cellar up to three years

2005 Viansa ThaliaOur Thalia Sangiovese is a blend of Sangiovese (90%) and Cabernet Sauvignon (10%) from Sonoma Valley. A big and powerful red wine, it offers bold flavors of ripe blackberry, cherry and spice along with tantalizing notes of licorice and dried cherry. As you taste the wine, take special note of the nice, long finish and silky tannins. #65094 $45 ($33.75 for members)

• Bold, fruit-filled red• Pair with spaghetti with meatballs or grilled sausages• Enjoy now or cellar for up to three years

8 www.viansa.com | 800.995.4740

Cucina ViansaViansa Sicilian Lemon Extra Virgin Olive OilThe lemons of Sicily are legendary, and their tart-sweet juice adds wonderful flavors to this versatile and delicious extra virgin olive oil. Drizzle it over grilled salmon, halibut, shrimp or scallops. Or whisk it into your favorite salad dressings and marinades. #77154 $13.95 ($12.56 for members)

Viansa Honey Balsamic VinegarBalsamic vinegar is a kitchen staple, but this version made with sweet honey is especially tasty. We like to sprinkle it over fresh sliced strawberries and other fruit. But it also makes an excellent addition to your favorite salad dressing – especially if the salad includes bits of crumbled Gorgonzola cheese. #77157 $9.95 ($8.96 for members)

Viansa Italian Olive TapenadeItalian olives add their inimitable flavor to this delicious tapenade. We love to use it as a spread for bruschetta or flatbread, but it can also be used as a topping for grilled seafood or chicken. We also love to layer it on rustic bread with sliced cheeses and meats to make Italian style panini. #77155 $11 ($9.90 for members)

Viansa Raspberry Chocolate Fudge SauceA delicious blend of dark chocolate, fresh raspberries and Viansa Cabernet Sauvignon, our Raspberry Chocolate Fudge Sauce is luscious enough to eat by the spoonful! Try drizzling it over poached pears, vanilla gelato or pound cake for a simple but spectacular dessert. #77152 $11.50 (10.35 for members)

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2009 Viansa ArneisArneis means “little rascal” in Italian, an apt name for this lively white wine that dances on the palate! We blended Sonoma County Arneis (80%) with Chardonnay (15%) and Pinot Grigio (5%) to create a versatile and delicious wine with captivating notes of ripe peach, green apple, almond and orange zest. This tasty wine is ideal to serve guests as an aperitif before dinner. #65152 $20 ($15 for members)

• Fruity Italian white• Pair with a selection of goat cheeses or other appetizers• Enjoy now

2009 Viansa Reserve Pinot GrigioCrafted from Carneros Pinot Grigio (90%) and Chardonnay (10%), this reserve wine offers bright citrus flavors and crisp acidity that will captivate your palate. Swirl it in your glass and you’ll pick up aromas of pear and tropical fruit. Take a sip and you’ll taste notes of Meyer lemon, pineapple and a hint of vanilla. It’s no surprise that Pinot Grigio is the most popular white varietal in Italy! #65151 $27 ($20.25 for members)

• Crisp, refreshing white• Pair with grilled scallops and prawns or linguine with clams• Enjoy now

2008 Viansa Green Valley ChardonnayWe harvested grapes from the Russian River area’s cool Green Valley to create this elegant and complex Chardonnay. Months spent in French oak added nuances of nutty oak, spice and vanilla that perfectly complement aromas and flavors of baked apple pie, pear and nutmeg. Take note of the full, creamy mouthfeel and the nice, long finish. This is truly a distinctive Chardonnay! #65140 $40 ($30 for Premio members)

• Elegant, smooth white• Pair with lobster ravioli or pasta with smoked salmon• Enjoy now

2007 Morning Sun Vineyard BarberaWe blended Sonoma Mountain-grown Barbera from our Morning Sun Vineyard with a bit of Sonoma Valley Cabernet Sauvignon (4%) to create this distinctive wine. It offers classic aromas and flavors of blackberry, blueberry and dark chocolate along with notes of toasty oak and spice. Be sure to take note of the great structure, rich mouthfeel and nice long finish. #65144 $67 ($50.25 for Premio members)

• Rich, well-structured red• Pair with grilled lamb or Italian sausages with polenta• Enjoy now or cellar up to ten years

www.viansa.com | 800.995.4740 www.viansa.com | 800.995.4740

September RecipesViansa Sicilian Lemon Scallops5 tablespoons Viansa Sicilian Lemon Extra Virgin Olive Oil1 tablespoon fresh lemon juice2 tablespoons Viansa Extra Virgin Olive Oil12 large sea scallops4 cups salad greens5 ounces Point Reyes blue cheese, crumbled2 tablespoons scallions, chopped2 tablespoons fresh dill, choppedViansa Italian sea salt and tellicherry pepper to taste

Whisk lemon oil and fresh lemon juice in bowl for dressing.Heat olive oil in skillet. Add scallops and cook over high heat for 1-2 minutes on each side or until golden. Arrange salad greens on plates. Top salad with scallops, blue cheese, scallions and dill. Drizzle with lemon dressing. Yield 4 servings

Viansa Italian Olive Salad4 cups salad greens4 medium red potatoes, cooked and thinly sliced5 ounces tuna2 boiled eggs, chopped2 tablespoons scallions, chopped5 tablespoons Viansa Extra Virgin Olive Oil4 tablespoons Viansa Italian Olive TapenadeViansa tellicherry pepper to taste2 tablespoons Italian flat leaf parsley, chopped

Arrange salad greens on four plates. Top each salad with a fourth of the red potato slices, tuna, boiled egg, scallions and Italian olive tapenade. Drizzle with extra virgin olive oil and season with pepper. Garnish with parsley.Yield 4 servings

10 www.viansa.com | 800.995.4740

Viansa Raspberry Cabernet Fudge Brownie8 dark chocolate brownies, homemade recipe or purchase at

specialty bakery1 jar Viansa Raspberry Cabernet Fudge2 cups whipped cream, prepared

Place one brownie on plate. Layer with the raspberry cabernet fudge, whipped cream, a second brownie, raspberry cabernet fudge and top with whipped cream. Garnish with raspberry cabernet fudge. Repeat process for each plate.Yield 4 servings

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Name: Katie Bess

Title: Wine & Food Specialist

Years at Viansa: Over two

Favorite Viansa wines: Ossidiana, Prindelo, Merlot and Frescolina

Favorite Viansa foods: Any of our Viansa herb and spice rubs (“I’m a big fan of barbecue!”)

atie’s another one of our hard-working Wine & FoodSpecialists, on call to help Viansa’s Tuscan club members order wine and to share ideas for enjoying Viansa wines with foods. And if you like barbecue, Katie is just the person to talk to.

“I’m a big fan of barbecuing, and any of our Viansa rubs is the perfect addition. That’s also why I love Prindelo – it’s amazing with anything barbecued!”

The best part about working at Viansa, according to Katie, is the opportunity to interact with Tuscan Club members: “I especially love it when I run into one of my customers at the winery, whether it’s at a Tuscan Club event or when I’m grabbing lunch. It is so great to be able to put a face to the voice!”

When she’s not talking wine, Katie can be found at the local bowling alley, driving range or softball diamond. “I’m sergeant-at-arms of my women’s bowling league, serve on the Napa-Sonoma USBC (United States Bowling Congress), just bought a set of golf clubs and play second base for my co-ed softball team.”

In spite of her busy schedule, Katie also found time to fall in love and she’s getting married next year.

“See above for my favorite wines,” she laughs. “Hint, hint.”

K


The faces of Viansa

8 tablespoons goat cheese, room temperature2 tablespoons fresh herbs, chopped (Globe, Italian or Sweet

Basil)

Poached Pears

3 firm Bosc or D’Anjou pears3 cups Viansa Sauvignon Blanc¼ cup turbinado sugar1 cinnamon stick4 strips orange peel5 cups mixed baby greens8 Pecan pieces, chopped

Honey Balsamic Vinaigrette

7 tablespoons Viansa Honey Balsamic Vinegar

5 tablespoons Viansa Extra Virgin Olive Oil

Viansa Poached Pear Salad with Honey Balsamic Dressing

Directions

Heat wine, sugar, cinnamon and orange peel in a large saucepan. Peel the pears, cut them in half and core; add to the wine mix once it boils. Cook pears until tender, about 10 minutes. Remove from the heat and let cool. To prepare the vinaigrette combine ingredients in a food processor or blender and mix well. Toss the salad greens with the vinaigrette and arrange on plates. Place each ½ pear on top of the salad greens or alternatively you can slice the pear halves and arrange the slices on top of the mixed greens. Put the herbed goat cheese in a pastry bag and place in the indention of the pear half, or on the sides. Top with pecan pieces.Yield 6 servings

To celebraTe The grape harvesT, we’re sharing four special offers exclusively with our Tuscan Club members this month. Here’s your chance to stock up for autumn parties, holiday entertaining or even gift-giving! Prices are good only through September 30, 2010, so visit www.viansa.com or call 800-995-4740 now to place your order.

Supply is limited, so order now! Visit www.viansa.com or call 800-995-4740. Cheers!

A mix of favorite Viansa red and white wines to please any palate!2005 Viansa Piccolo: Light and fruity Sangiovese2009 Viansa Chardonnay: Crisp and delicious2005 Viansa Thalia: Elegant Sangiovese2009 Viansa Gionaccia: Bright and fruity blendPromo code: 80220Retail value: $110 – September Member price: $77

Here’s a selection of versatile and refreshing white wines that are party ready!2009 Viansa Chardonnay: Crisp and delicious2009 Viansa Gionaccia: Fruity white blend 2007 Viansa Frescolina: Light and fruit-filled2009 Viansa Sauvignon Blanc: Refreshing and crispPromo code: 80219Retail value: $82.50 – September Member price: $57.75

Be ready for tailgate parties and spur-of-the-moment entertaining with this tasty foursome!Viansa Lemon Fig Conserve: Spread on crostiniViansa Sicilian Tomato Jam: Topping for pizza or paniniViansa Artichoke Tapenade with Roasted Garlic: Spoon onto crackersViansa Crostini: Indispensable Italian snackPromo code: 80218Retail value: $29.95 – September Member price: $25.46

ENJOY HARVEST SAVINGS!

Red Four-Pack – 30% SAVINGS

Harvest Snack Pack – 15% SAVINGS

White Four-Pack – 30% SAVINGS

Red & White Four-Pack – 30% SAVINGS

Here are four of our most popular red wines for your enjoyment!2005 Viansa Samuele: Smooth and silky Cabernet Franc2005 Viansa Thalia: Elegant Sangiovese2006 Viansa Lorenzo: Fruit-forward Merlot2006 Viansa Prindelo: Our proprietary Italian blendPromo code 80221Retail value: $180 – September Member price: $126

Viansa September 2010 Magazine

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