july 2010
W I N E R Y
&
M A R K E T P L A C E
S O N O M A VA L L E Y
www.viansa.com
Summer Greetings What’s happening:
Hello Friends! Here at Viansa, our goal is to keep our Tuscan Club members happy. That’s why we’re always coming up with new ways to enhance your membership. Last year we introduced an online magazine along with recipe and wine information cards in your club shipments. While the cards have been popular, many members still missed receiving a monthly magazine. So this month I am delighted to share our new Tuscan Club magazine exclusively for the enjoyment of our members. Each month we’ll fill you in on what’s happening at Viansa while also giving you fun and festive ideas for enjoying Viansa wines and foods along with suggestions for celebrating Sonoma’s wine country lifestyle. You’ll also find recipes for using the Viansa foods shipped to our Cucina members. For your convenience, the magazine will be available online as well. I’m also introducing an enhanced benefit for members of our Premio Club. Beginning this month, Premio shipments will contain only wines from our new Signature Series. This series includes single vineyard designate wines that were created by our winemaking team and me in cooperation with the owners of several premium local vineyards. Each harvest season, we hand pick the best blocks and lots of grapes from our vineyards and those of our growers. These grapes are sorted by hand, carefully crushed and fermented, then aged in French oak barrels. When we’ve determined that a wine is the best of the best, we release it as a Signature Series wine. I know that you’ll enjoy these very special wines as much as I do. Because we make only 70 cases of each, I strongly encourage you to reorder wines immediately when you fall in love with them. While the wines will age well in your cellar, they won’t last long in ours! I am also excited about the number of special events for our Tuscan Club members this month, starting with our traditional Fourth of July Barbecue on July 4. We’d be honored if you’d join us in a toast to our country’s independence! We’re also kicking off our first ever Cal Ital Festival, a twoday celebration of wine, food and art, on July 17 and 18. Check out details on the right. July is one of our favorite months at Viansa. The weather is great, our vineyards are thriving and our gardens are filled with flowers. Come visit us soon for a taste of summer at Viansa! Wishing you all the best! Lloyd W. Davis President 2
Summer is a wonderful time to visit Sonoma Valley! That’s why we’ve been busy planning an assortment of fun events for our Tuscan Club members. Whether you want to learn about food and wine pairing or simply join us for a festive barbecue, we’ve created events to educate and entertain you! Saturday and Sunday, July 17 and 18: Cal Italia Festival Weekend Join us for our first ever Cal Italia Festival! We’ll celebrate our California and Italian roots as our property is transformed into a Tuscan village. In addition to an array of CalItal foods and wines for your enjoyment, there will also be music, an outdoor Mercato, art displays, wine and cheese pairing seminars, gelato station, bocce ball, barrel tastings, wine blending seminars, games and more! Plan on spending the entire day (or weekend!) with us. 10:30 a.m. to 3 p.m. For more information, call 707-935-4740
Sunday, July 18: Tuscan Club Pick-Up Party Pick up your Tuscan Club shipment and enjoy a complimentary food and wine pairing and a private tasting of our Signature Series wines hosted by President Lloyd Davis, who will also discuss the 2010 harvest and new wines debuting in 2011. An event not to be missed! 1 to 3 p.m. RSVP: 707-935-4740
Saturday, July 24: Food & Wine Pairing Mystified by pairing wine with food? Ty Horner will lead you through the process in this fun and informative demonstration. You’ll leave with the confidence to order wine in restaurants or select just the right wines for your next dinner party. 1 to 2:30 p.m. Complimentary for members ($20 for non-members). RSVP: 707-935-4740
Sunday, July 25: Wood Paddle Cooking Demo Wood paddle cooking is the latest gourmet craze! Learn how to cook with a wood paddle and the art of deglazing from Chef Lennie DiCarlo. You’ll also receive a complimentary wood paddle to take home along with an additional 10% off Viansa food products featured. 2 to 3 p.m. Complimentary for members ($10 for non-members) RSVP: 707-935-4740 3 www.viansa.com
Celebrate summer at Viansa! Sunday, August 8: How to Host a Wine Tasting Party Plan a wine adventure your friends won’t soon forget! We’ll go over the basics of planning a wine tasting including which wines to pick, what foods to serve, how to properly conduct a blind tasting and even what music to play. 2 to 3 p.m. Complimentary for members ($10 for non-members) RSVP: 707-935-4740
Saturday, August 14: Wine & Lobster Feast Spend the day at Viansa, feasting on lobster and enjoying your favorite wines along with live music, bocce ball and some of the best views in Sonoma Valley! Hosted by President Lloyd Davis and staff. 12 noon to 3 p.m. $40 for members ($65 for non-members) RSVP: 707-935-4740
Pick up your Tuscan Club shipment and enjoy complimentary bruschetta along with a cooking demo on preparing delicious bruschetta in an instant using Viansa sauces. You’ll also receive an additional 10% off Viansa food products featured. 12:30 to 3 p.m. RSVP: 707-935-4740
Saturday, August 21: Make Your Own Mozzarella Mozzarella cheese is a staple of Italian cuisine and a versatile ingredient in the kitchen. Learn the art of making fresh mozzarella during this fun and informative interactive demonstration. You’ll never buy mozzarella at the store again! 1 to 2:30 p.m. $5 for members ($15 for non-members). RSVP: 707-935-4740
Summer sunset at Viansa
Sunday, August 15: Tuscan Club Pick-Up Party
Sunday, August 22: Pairing Wine, Cheese & Honey Wine and cheese are time-honored companions, but did you know that adding Viansa honey makes the combination even better? Learn all about pairing wine, cheese and more during this interactive demonstration featuring hard and soft cheeses and several different honeys. You’ll receive an additional 10% off cheeses and honeys featured. 1 to 2:30 p.m. $5 for members ($15 for non-members). RSVP: 707-935-4740
Canning isn’t just for your grandmother anymore! We’ll teach you how to preserve summer’s bounty for winter enjoyment during this fun and informative demonstration suitable for cooks of all ability levels. Best of all, you’ll go home with your own freshly canned jar of antipasti for creating instant appetizers to serve with your favorite Viansa wines. 1 to 2:30 p.m. $5 for members ($15 for nom-members) RSVP: 707-935-4740
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Festivities on our lawn area
Sunday, August 29: Preserve the Harvest with Canning
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Fresh herbs add summer flavor to your entertaining During the summer months, we’re all looking for quick entertaining ideas. That’s where fresh summer herbs come in. Not only are they abundant right now, but garden-picked herbs have an ability to completely transform your favorite dishes! Here are some quick ideas for incorporating summer herbs into your party meals:
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Basil: Leaves of fresh, sweet basil are wonderful tossed over sliced vine-ripened tomatoes drizzled with Viansa Extra Virgin Olive Oil and Balsamic Vinegar. Add slices of fresh mozzarella cheese for an instant Caprese salad, the specialty of the Italian isle of Capri.
Mint: Julienned (slivered) fresh mint leaves add a bit of punch – both flavor and color – to any summer fruit salad. Think melon balls, berries, peaches and more. Don’t forget mint when you’re looking for a quick dessert garnish.
Italian parsley: We love flat-leafed parsley, the Italian cousin of curly parsley. Just a handful of chopped fresh parsley adds wonderful, bright flavor to your favorite pasta salad, potato salad or any seafood pasta.
Dill: Minced fresh dill is wonderful sprinkled over grilled salmon. One of our favorite ways to enjoy leftover grilled salmon is to toss it with cooked pasta, olive oil, lemon juice, lemon zest, garlic and a generous sprinkle of fresh dill. Delicioso!
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Still hungry? Here are some great Viansa recipes using summer herbs. Our Garlic and Herb Dipping Oil is a favorite with fresh baguettes or focaccia. We also love it drizzled over sliced tomatoes. Our Herb Marinade enhances everything from grilled seafood to steaks, chicken and even vegetables. Enjoy! Viansa Garlic & Herb Dipping Oil
Viansa Herb Marinade
2/3 cup Viansa Extra Virgin Olive Oil
1 cup fresh thyme leaves, stripped from twigs
¼ cup Viansa Balsamic Vinegar
1 cup fresh rosemary, stripped from twigs
5 large cloves garlic, minced
½ cup Viansa Extra Virgin Olive Oil
1 tablespoon minced fresh thyme leaves
¼ cup Viansa Cabernet Vinegar
1 tablespoon minced fresh rosemary
¼ cup Viansa dry red wine
½ teaspoon crushed red pepper
2 tablespoons Viansa Chardonnay Mustard
1 teaspoon freshly ground black pepper
3 cloves garlic
Place all ingredients in a covered jar and shake well. Store in refrigerator, but bring to room temperature before serving as a dip with your favorite breads. Use within two weeks.
Puree ingredients in food processor or blender. Pour marinade over steaks, poultry, seafood or vegetables at least a few hours before grilling.
www.viansa.com
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Tuscan Club July Wines 2007 Viansa Athena Dolcetto Crafted entirely from Sonoma County fruit, our 2007 Athena bursts with flavors of ripe cherry and raspberry. This fruit-forward wine is very food-friendly, making it a great choice for summer picnics. We even enjoy it lightly chilled on a warm day! #65087 $14.50 ($10.88 for members) • Light, fruity red • Pair with barbecued chicken or grilled salmon with mango salsa • Enjoy now
2009 Viansa Sauvignon Blanc We harvested Sonoma Valley grapes to create this crisp and delicious wine with hints of fresh nectarine and sweet citrus along with mineral notes thanks to stainless steel fermentation. This is one of our go-to wines for summer parties since it’s such a great aperitif. #65134 $20 ($15 for members) • Light, crisp white • Pair with grilled seafood or linguine with clams • Enjoy now
2005 Viansa Samuele Cabernet Franc Our 2005 Samuele Cabernet Franc is a classic red wine with aromas of toasty oak, dried herbs and fresh crushed blackberry. Take a sip and you’ll also notice notes of black cherry and plum along with Cabernet Franc’s signature soft tannins and long, smooth finish. #65072 $55 ($41.25 for members) • Smooth, full-bodied red • Pair with grilled rib eye steak or roasted leg of lamb • Enjoy now or cellar up to five years
2009 Viansa Gionaccia We blended Sonoma Valley Pinot Grigio, Chardonnay, Arneis and Vernaccia to create this refreshing wine. Fermentation in stainless steel enhanced the bright flavors of citrus, tropical fruit and herbs. A great summer wine! #65136 $20 ($15 for members) • Crisp, refreshing white • Pair with a poached seafood salad or a selection of goat cheeses • Enjoy now
2009 Viansa Chardonnay This bright and lively Chardonnay was crafted entirely from Sonoma Valley fruit. A versatile summer wine, it offers aromas and flavors of sweet apple, crisp citrus, ripe pear and melon. This is a great choice to serve as a refreshing aperitif at a summer luncheon. #65135 $20 ($15 for members) • Light, crisp white • Pair with prosciutto-wrapped melon or citrus-glazed scallops • Enjoy now
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2007 Viansa Signature Series Carlos Merlot
2006 Viansa Signature Series Chalk’s Edge Cabernet Franc
One of our coveted Signature Series wines, our 2007 Carlos Merlot is an elegant wine with flavors of blackberry and toasty oak. Take a sip and you’ll also notice hints of black cherry and cedar along with silky tannins and a smooth finish. #65124 $70 ($52.50 for members) • Elegant, silky red • Pair with rack of lamb or a pork roast • Enjoy now or cellar up to five years
A blend of Cabernet Franc (95%) and Cabernet Sauvignon (5%) from an esteemed Chalk Hill vineyard in Alexander Valley, this classic wine offers aromas of black cherry and spicy oak combined with flavors of raspberry, currant and spice. Notice the soft mouthfeel, silky tannins and long finish, all hallmarks of Chalk Hill fruit. #65110 $70 ($52.50 for members) • Smooth, silky red • Pair with braised lamb shanks or grilled skirt steak • Enjoy now or cellar up to eight years
2007 Viansa Signature Series Lloyd’s Vineyard Syrah Crafted entirely from grapes grown on the slopes of Sonoma Mountain, this delectable wine offers flavors of dark fruit along with spice and vanilla thanks to 19 months spent in oak barrels. You’ll also notice supple tannins that make this Syrah very food friendly. #65127 $70 ($52.50 for members) • Rich, supple red • Pair with grilled ribs with a tangy sauce • Enjoy now or cellar up to five years
2008 Viansa Signature Series Sanchetti Vineyard Pinot Noir Crafted entirely from grapes grown in cool Green Valley near the Russian River, this delicious Pinot Noir offers signature aromas and flavors of blackberry, dark cherry and plum along with notes of toasty oak. Dense and powerful, it teases the palate with a long, lingering finish. Perfect for summer parties! #65141 $67 ($50.25 for members) • Dense, powerful red • Pair with baby back ribs with a fruity glaze • Enjoy now or cellar up to two years
2008 Viansa Signature Series Freestone Hill Vineyard Pinot Noir Classic flavors of ripe cherry, red berry and plum set this delicious Russian River Valley Pinot Noir apart. You’ll also notice luscious notes of cardamom, vanilla and black pepper. Great acidity makes it a versatile match for foods. You’ll also appreciate the soft tannins and the long, lingering finish. #65142 $67 ($50.25 for members) • Soft, elegant red • Pair with spice-rubbed grilled salmon or barbecued chicken • Enjoy now or cellar up to two years
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2006 Viansa Signature Series Gnarly River Alexander Valley Cabernet Franc Complex and elegant, this delicious wine is a blend of Cabernet Franc (95%) and Cabernet Sauvignon (5%) harvested from the gnarled vines of an old vineyard along the Russian River. It boasts signature flavors of boysenberry, pepper and black cherry along with notes of currant and dried herbs. Take note of the rich, spicy finish! #65111 $70 ($52.50 for members) • Rich, elegant red • Pair with grilled Portobello mushrooms or braised short ribs • Enjoy now or cellar up to six years
2005 Viansa La Nebbia Nebbiolo A blend of Nebbiolo (75%), Sangiovese (13%) and Primitivo (12%), our 2005 La Nebbia is an innovative Italian blend with aromas and flavors of cranberry, pomegranate and ripe cherry. It also boasts distinct earthy notes that make it a nice match for mushrooms and truffles. #65092 $30 ($22.50 for members) • Dry, earthy red • Pair with stuffed mushrooms or risotto drizzled with truffle oil • Enjoy now or within the next two years
2006 Viansa Merlot A favorite wine to serve at summer barbecues, our 2006 Merlot offers aromas of blackberry and toasty oak along with flavors of black cherry, cedar and spice. Rich and supple, it also boasts soft tannins and a long, smooth finish. #65089 $28 ($21 for members) • Smooth, rich red • Pair with grilled lamb chops or Italian sausages • Enjoy now or within the next two years
July Recipes
Viansa Sicilian Pizza Rustica 1 box Viansa Rustic Italian Pizza Dough Mix Viansa Extra Virgin Olive Oil, for pizza crust and drizzling ½ cup Viansa Pizza Sauce 8 ounces mozzarella cheese, shredded 2 ounces thinly sliced salami 3 ounces thinly sliced prosciutto 4 ounces provolone cheese, shredded ¼ cup freshly grated Parmesan cheese 2 tablespoons fresh basil, chopped
Four Seasons Pizza
1 3 ½ 2 8 2 3 4 2 4 ½ 2
box Viansa Rustic Italian Pizza Dough Mix tablespoons Viansa Extra Virgin Olive Oil cup Viansa Pizza Sauce ounces thinly sliced prosciutto ounces mozzarella cheese, shredded tablespoons Viansa Sweet Red Pepper Tapenade tablespoons Viansa Artichoke Tapenade with Roasted Garlic ounces soft asiago cheese, shredded tablespoons Viansa Italian Olive Tapenade ounces fontina cheese, shredded cup freshly grated Parmesan cheese tablespoons fresh basil, chopped
Preheat oven to 425° F. Prepare Viansa Rustic Italian Pizza Dough according to directions on package. Spread pizza dough onto 12 inch baking stone or pizza pan that has been prepared for baking. Lightly score dough into quarters. Brush pizza dough top with extra virgin olive oil. Spread half of the pizza sauce on each of two opposite quarters. Top one pizza sauce quarter with prosciutto and half the mozzarella cheese, mozzarella cheese and sweet red pepper tapenade on opposite quarter. Arrange artichoke tapenade with roasted garlic on olive oil base quarter and top with asiago cheese, Italian olive tapenade and fontina cheese on opposite quarter. Top pizza with Parmesan cheese. Bake until cheese is melted and the crust is golden, 15-20 minutes. Remove from oven and let pizza rest 5 minutes. Arrange fresh basil over pizza sauce quarters. Cut and serve. Yield 8-12 Servings
Preheat oven to 425° F. Prepare Viansa Rustic Italian Pizza Dough according to directions on package. Spread pizza dough onto 12 inch baking stone or pizza pan that has been prepared for baking. Brush pizza dough top with extra virgin olive oil. Spread pizza sauce evenly over pizza dough. Sprinkle mozzarella cheese over pizza. Arrange salami and prosciutto on top of mozzarella cheese. Top the pizza with provolone and Parmesan cheese. Bake until cheese is melted and the crust is golden and crisp, 15-20 minutes. Remove from oven and let pizza rest 5 minutes. Top the pizza with fresh basil, drizzle with extra virgin olive oil, cut and serve. Yield 8-12 Servings
Viansa Italian Crab Cakes with Sicilian Tomato Jam 3 tablespoons Viansa Chardonnay 2 tablespoons Viansa Extra Virgin Olive Oil plus 1/3 cup for sautéing crab cakes 2 large green onions, finely chopped 1 pound lump or claw crabmeat, remove any shells ½ cup bread crumbs ¼ cup Viansa Garlic Aioli 1 egg 1 teaspoon Dijon mustard
2 teaspoons Viansa Preserved Meyer Lemon 1 tablespoon Viansa Sweet Red Pepper Tapenade 1 tablespoon Italian flat leaf parsley, finely chopped Dash of cayenne pepper Oat flour, for dusting Viansa Sicilian Tomato Jam Viansa Garlic Extra Virgin Olive Oil, finishing oil
In small pan sauté green onion in 2 tablespoons extra virgin olive oil and Viansa Chardonnay for 5 minutes. In large bowl, mix together all ingredients, except the flour and remaining extra virgin olive oil. Shape crab cakes and dust with flour. Heat oil in large nonstick pan over medium heat. Sauté crab cakes until browned, approximately 4-5 minutes per side. Plate warm crab cakes. Serve with Viansa Sicilian Tomato Jam and finish with Viansa Garlic Extra Virgin Olive Oil. Yield 4 Servings
Viansa Sicilian Blood Orange Cake Cake: 1½ cups oat flour 2 teaspoons baking powder 1 cup cane sugar 3 cage free brown eggs 2 tablespoons Viansa Blood Orange Marmellata ¼ cup milk, at room temperature ¾ cup Viansa Extra Virgin Olive Oil
Glaze: 2 cups confectioners’ sugar Zest and juice of 1 blood, Seville or navel orange 2 tablespoons Viansa Blood Orange Marmellata
Preheat oven to 350° F. Lightly oil and flour a 9 inch cake pan. In medium bowl whisk flour and baking powder. In large bowl, using an electric mixer, beat the sugar, eggs and blood orange marmellata on high speed until light and fluffy. Beat in milk. Gradually beat in the olive oil. Add the flour mixture to the wet ingredients and fold until blended. Pour batter into prepared pan and bake on middle rack in oven 35 minutes or until golden. Cool the cake on a rack in the pan for about
30 minutes, then invert and cool completely. Transfer cake to serving plate. To prepare the glaze, whisk together the confectioners’ sugar, orange juice and blood orange marmellata until smooth. Add more confectioners’ sugar if the glaze is too thin. Pour half of the glaze over the cake. Allow cake to rest for 10 minutes, then top with remaining glaze. Garnish with orange zest. Yield 9 Servings
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Summer savings
for club members!
Buy more save more! Here’s a trio of delicious Viansa wines perfect for summer sipping! 2009 Chardonnay: A light and refreshing summer white
2007 Athena Dolcetto: Fresh and fruity, perfect for picnics
2005 Piccolo Sangiovese: A summer barbecue’s best buddy
Mixed case – SAVE 50% A case of four bottles of each wine with a 50% special savings (non-members 20%)! Final Tuscan Club member price: $119 (plus shipping). #80211 - promo code July50
Six-pack – SAVE 40% A 6-bottle offering including two bottles of each wine with a 40% special savings (non-members 15%)! Final Tuscan Club member price: $71.40 (plus shipping). #80210 - promo code July40
Three-pack – SAVE 30% A 3-bottle offering including one bottle of each wine with a 30% special savings (non-members 10%)! Final Tuscan Club member price: $41.65 (plus shipping). #80209 - promo code July30
Savory snacks for summer parties – save 50% Just in time for outdoor entertaining! Here’s a tasty selection of Cucina Viansa food products ready to pop open for spur-of-the-moment parties. •
Green Olive Tapenade: A great topping for crackers or bruschetta
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Caponata: Use for snacking or spoon over grilled seafood
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Olive Vinaigrette: Drizzle over sliced tomatoes or grilled peppers
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Crostini: A crisp and versatile Italian alternative to crackers
Club Members $15.50 (retail value $31) Non-members $23.25. #80212 - promo code Savory50
July special wine and food offerings are available online or by calling 800-995-4740. Enjoy these specials through 7/31/10.
Summer flavors from Cucina Viansa Our July Cucina Viansa food selections capture the magical flavors of the Amalfi coast! Naples is synonymous with pizza, and our new Pizza Sauce and Pizza Dough Mix will help you recreate an authentic Neopolitan pizza in your own kitchen. Sunny southern Italy is also renowned for blood oranges and tomatoes, showcased in our Blood Orange Marmellata and Sicilian Tomato Jam. Enjoy a taste of summer, Viansa-style!
Viansa Rustic Italian Pizza Dough Mix Our proprietary pizza dough mix reproduces the legendary crusts of Italy. Use this mix to make your favorite pizza or try one of our recipes on page 7! #77137 $6.25 ($5.63 for members)
Viansa Pizza Sauce We’re crazy about our brand new pizza sauce! Use it as a topping for pizza or spread it over bruschetta or flatbread to make quick and delicious appetizers. #77142 $11.95 ($10.76 for members)
Viansa Blood Orange Marmellata Bits of blood orange rind add zest to this tangy marmalade, a favorite in Italy. Great with waffles or crepes, but you can also use it as a tasty glaze for fish or chicken. #77119 $7.95 ($7.16 for members)
Viansa Sicilian Tomato Jam A delicious blend of summer tomatoes, orange juice, ginger and spice, this tasty jam makes a great topping for fried calamari, grilled salmon or even crab cakes. #77132 $8.95 ($8.05 for members)
www.viansa.com