AT H O M E October 2009
www.viansa.com
October 2009
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October 2009 10
4 A Fairytale Wedding 5 One Grape, 3 Great Wines 6 Wine Pairing Recipes 8 Tuscan Wine Club October Selections 10 Visiting Calabria 3
12 October’s Featured Cucina Viansa Selection 11
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Viansa At Home
D
ear Tuscan Club Mem ber,
Some may call it a Californian thing, others “doing the right thing”, but for us winemakers and farmers we look at our day-to-day interactions with the environment and how we can better preserve it. Here at Viansa, we strive for more efficient ways to minimize our ecological footprint on the world and have been doing so for the past 10 years with our enthusiastic efforts of protecting our Wetland Preserve, as well as restricting the application of synthetic chemicals on our vineyards. Some of you have put us to the test and challenged us to develop new ways to further Viansa’s stewardship of the land. So for the next 3 months, Viansa will be going green by having our monthly newsletter available on our website at www.viansa.com. We calculated that every month, 11 trees are used in the production of our Viansa At Home magazine, or about 130 trees per year. Our goal in our 3 month test is to measure how we can reduce our impact while keeping your satisfaction at par. Instead of printing the magazine, we opted for printing recipe and wine cards on FSC (Forest Stewardship Council) sanctioned paper. The cards will use 50 managed forest trees every year. Assuming that we receive positive feedback from you, we will save 80 trees per year through this new route. Because it is a test, we would like to make sure we have the right approach. Let us know by either calling us toll free at 800.995.4740 or emailing us at tuscan@viansa.com. Cheers,
Lloyd Davis President & CEO October 2009
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Viansa Events
A Fairytale Wedding Over Memorial Day Weekend, Tara Jones and Robert White exchanged vows, promising to love one another forever, amidst Viansa’s picturesque Tuscan Courtyard. The bridesmaids wore vibrant pink dresses and carried bouquets of white and pink blossoms and the groomsmen dressed in stunning black suits. As Tara and Robert said their I do’s, they held back tears of joy. The ceremony ended with a kiss and the 135 out of town wedding guests tossed white roses petals as Tara and Robert walked back down the flower-draped aisle as husband and wife. Tara and Robert first visited Viansa on a Saturday in June of 2008. They had flown in from Addison, Texas to find the perfect wine country venue for their wedding. They had scheduled many appointments at Sonoma wineries and hotels to be sure they found the right place. After taking a tour of Viansa, they knew their search was over. They decided to cancel their afternoon appointments and stay and have lunch on Viansa’s Terrace while discussing the beginning stages of the wedding plans. Over the next 11 months, Tara and Robert worked with one of Viansa’s on-site wedding coordinators, Meredith Lynch, to plan every detail of their fairytale wedding. They decided they didn’t want the formality of a served 3-course meal and opted for a buffet of New York Strip steak, Herbed Chicken, Fresh Summer Wax Beans and Butternut Squash Raviolis. Their tables were draped in gorgeous ivory damask linens with enormous centerpieces of colorful spring flowers and hanging crystals. The gold and crystal chandeliers Tara chose for decor completed the elegant look of the linen draped tent, while their custom monogram shined from above at the entrance to the reception. Every detail was coordinated and handled by Viansa staff, which left the bride, groom and family free to enjoy the wedding. After dinner, the guests were invited outside to surround the dance floor that was set up on the Main Lawn next to the tent. Italian string lighting was strung above the dance floor to add romantic ambiance. On the edge of the dance floor were white topaz lounges with cozy white blankets and a fire pit to keep the guests warm as the sun started to set over the vineyards. Guests sipped on Farnetta and Reserve Chardonnay, and watched as the couple shared their first dance as Mr. and Mrs. White. Guests soon began to join in and the dance floor was full of family and friends as a live band played throughout the night. Tara and Robert chose to offer mini wine bottles as wedding favors for their guests. Viansa customized Sangiovese bottles with their names and wedding date as a little keepsake for the guests to take back to Texas with them. Once the night was over, Tara and Robert changed into casual wedding attire and ran through the Courtyard which was lined with all of their guests who were eager to say good-bye and catch one last glimpse of the newlyweds as they escaped into the privacy of their own limousine. The night was a dream come true – their perfect wine country wedding! 4
Viansa At Home
O
ne grape
3 Great Wines!
The ever-so-popular Chardonnay grape, which is favored by grape producers and wine lovers alike, has gained its popularity because it is so easy to grow and so delicious with or without food. The acid and glycerin in this variety are what makes it so adaptable when it comes time to produce and enjoy the wine. With its rich fruit and toasty oak flavors, there is a Chardonnay for every palate. But with all of the different styles out there, how do you know which one will suit your palate? Well, here at Viansa, from this single grape we produce our Chardonnay, Cento per Cento and Senza. Our 2007 Sonoma County Chardonnay is a light and fruity wine with crisp flavors of apple, honeydew and toasted oak that has a crisp, clean finish. A deliciously fresh wine that pairs nicely with a cheese and fruit platter, grilled tuna or light pasta dishes. Our “Cento per Cento”, which means “100%” in Italian, is our most complex of our Chardonnays. It’s 100% Chardonnay and 100% aged in oak. The 2007 Cento per Cento starts off with aromas of toasty oak, butterscotch and ripe apples that give way to citrus, pear and melon flavors. This is a full-bodied, yet balanced Chardonnay with a long rich finish. Our 2007 Senza is the true taste of the Chardonnay grape unobstructed by oak. This wine offers flavors of Granny Smith apples, white peach and subtle tropical notes with a refreshingly clean finish. A delicious and versatile wine that pairs nicely with a cheese and fruit platter, or grilled tuna. So which is Viansa’s best? Find out for yourself in our tasting room or make a tasting game out of it with your friends. Whichever you decide, we are sure that you will find a Viansa Chardonnay that perfectly suits your taste buds.
October 2009
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Wine Pairing Recipes acqua Pazza
1 small onion, finely chopped 1 large garlic clove, minced 1 carrot, finely chopped 1 celery stick, finely chopped 3 tbs. Viansa Extra Virgin Olive Oil 2 cups cherry tomatoes, halved 1 ½ cups inexpensive dry white wine 1 sprig fresh Rosemary 1 sprig fresh Thyme 3 tbs. capers Salt & Pepper Dash of red pepper flakes 1/4 cup fresh chopped parsley 4 Halibut Fillets
Heat oven to 400 degrees F. Heat 3 tbs of Viansa Extra Virgin Olive Oil in pan. Add onion, celery, carrot and garlic. Cook until tender. Add wine, rosemary, thyme, seasonings, capers and tomatoes. Bring to a boil. Add fish fillets to vegetables. Bake about 20 minutes, or until fillets are completely cooked. Remove the rosemary sprig. Serve the fillets in individual bowls. Garnish: ¼ cup fresh chopped parsley Serve with Viansa 2007 Vittoria Pinot Grigio or Viansa 2007 Cento per Cento Chardonnay 2 cups cooked cannellini beans VIANSA CANNELLINI BEAN AND SAUSAGE 4 sausage links STEW WITH TOMATOES AND BASIL 2-3 tsp. Viansa Extra Virgin Olive Oil 1/2 large onion, chopped 3-4 bay leaves 1 tbs minced garlic 1 (14.5 oz) can small diced tomatoes with juice 1 tsp. oregano 1/2 tsp. dried marjoram 2 cups chicken stock Pinch of salt and black pepper 1/4 cup chopped basil 1 tbs. balsamic vinegar Fresh grated Parmesan for serving Viansa Sweet Italian Sausage Seasoning
Beans: Soak beans overnight. In large pot, add beans, ¼ onion, and 3-4 bay leaves. Fill pot with water to cover ingredients by several inches. Bring to a gentle simmer and cook beans until soft, about 45 minutes. Drain. Sausage: Cut sausage in half lengthwise, then cut into slices. Heat 2-3 tsp. olive oil in pot. Add Viansa Sweet Italian Sausage Seasoning to sausage, ¼ chopped onion and 1 T garlic. Sauté sausage until well browned. Add tomatoes with juice, oregano, dried marjoram, and chicken stock to pot. Cook at very low simmer for 30 minutes, until flavors are well blended and liquid is slightly reduced. After 30 minutes, add drained beans and simmer for 15 minutes more. After beans have simmered, add chopped basil and balsamic vinegar. Simmer for 5 minutes. Serve hot, topped with freshly grated Parmesan cheese. Serves 4-6 Serve with Viansa 2006 Syrah or Viansa 2006 Merlot 6
Viansa At Home
POACHED PEARS WITH VIANSA MERLOT FUDGE SAUCE 3/4 cup sugar ½ vanilla bean 2 cups red wine 3-4 whole cloves 1 orange 4 firm ripe pears
Place sugar, vanilla bean, red wine and cloves in a medium saucepan. Heat on medium. Use a vegetable peeler to shave off a few large strips of orange zest. Twist the strips to free the oil and drop them in the saucepan. Halve the orange and squeeze the juice from one half into the saucepan. Continue to heat until the poaching liquid begins to simmer. Lower the heat to maintain a very slow simmer. Peel pears and lower them into the poaching liquid one at a time. Let simmer 10 to 15 minutes. Test pear: should be tender throughout, not mushy. Test frequently, because cooking times will vary from 15 to 30 minutes or more, depending on ripeness, size and variety of pear. Remove and let cool. When the pears are warm, cut out cores. Sauce: Stir Viansa Merlot Fudge until the wine and the fudge are a smooth consistency. Drizzle Merlot Fudge sauce over each warm pear. Serve warm. Serve with Viansa 2005 Late Harvest Primitivo 3-4 cups chopped, cleaned ‘Cima di Rape’ (Broccoli Rabe) 2 cups polenta (cornmeal) 1/2 cup finely chopped pancetta, cooked Viansa’s Sweet Italian Sausage Seasoning
POLENTA VERDE CALABRESE WITH VIANSA SWEET ITALIAN SAUSAGE SEASONING
Bring 3 liters of water to a boil with a pinch of salt. Add broccoli rabe and cook for about 1 minute. Add the cornmeal slowly, stirring continuously. Simmer and stir for 25 minutes. Add pancetta and Viansa’s Sweet Italian Sausage Seasoning. Cook for 10 minutes or until tender. Sprinkle with Viansa’s Sweet Italian Sausage Seasoning. Once cooked, pour onto a board and leave for about 5 minutes. Serve warm.
Serve with Viansa 2005 V Cabernet Sauvignon or 2006 Syrah
October 2009
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October Wines T U S C A N 2007 Chardonnay
Appellation: Sonoma County
Our 2007 Chardonnay is a light and fruity wine with crisp flavors of apple, honeydew and toasted oak that has a crisp, clean finish. A deliciously fresh wine that pairs nicely with a cheese and fruit platter, grilled tuna or light pasta dishes. Retail $20
2007 Senza Chardonnay Appellation: Sonoma County
Viansa’s 2007 Senza offers flavors of Granny Smith apples, white peach and subtle tropical notes with a refreshingly clean finish. Senza is the true taste of the Chardonnay grape unobstructed by oak.
Retail $25
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Viansa At Home
C L U B 2007 Vittoria Pinot Grigio Appellation: Carneros
The 2007 “Vittoria” Pinot Grigio is a crisp refreshing wine with a medium body. It has plenty of green apple, mango & citrus flavors that are followed by a crisp, clean acidity.
Retail $19.50
2007 Cento Per Cento Appellation: Carneros
“Cento per Cento” means “100%” in Italian. It’s 100% Chardonnay and 100% aged in oak. The 2007 Cento per Cento Chardonnay starts off with aromas of toasty oak, butterscotch and ripe apples that give way to citrus, pear and melon flavors. This is a full bodied, yet balanced Chardonnay with a long rich finish.
Retail $39
October Wines T U S C A N 2005 Late Harvest Primitivo Appellation: Sonoma Valley
This wine was made using only Primitivo grapes left on the vine until they reached a sugar content of 28 brix (most grapes are harvested at 24). The wine was then aged in small barrels for 12 months to enhance flavors of dried fruit and brown spice with a smooth finish. Retail $30
2006 Syrah
Appellation: Sonoma County Viansa’s 2006 Syrah is a delicious blend of Syrah (94%) and Primitivo (6%) from Bear Ranch, Emery Ranch & Serres Ranch vineyards. Aged in French and American barrels, it has flavors of blackberry, pepper and vanilla. The smooth rich finish has firm, yet supple tannins that perfectly frame the wine. Though this wine is eminently drinkable young, it will age well for another 7 years.
Retail $28
C L U B 2006 Merlot
Appellation: Sonoma County Aromas of blackberry and toasty oak open to elegant, complex black cherry, cedar and spice flavors. This is a rich supple Merlot with a long smooth finish and soft tannins. Drink now through 2012.
Retail $28
2005 “V” Cabernet Sauvignon Appellation: Napa Valley
Our 2005 “V” Cabernet Sauvignon is a magical blend of Cabernet Sauvignon (76%), Cabernet Franc (13%) and Merlot (11%) that show enormous flavors, character and aging potential. It boasts flavors of blackberry, black pepper and spice with a long delicate finish. This wine is youthful now or can be cellared for 7-10 years.
Retail $105
October 2009
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Viansa’s Italian Tour:
VISI T I NG
Calabria
Calabria is a region in the southern part of Italy, south of Naples. Although Calabria is surrounded by the clear and beautiful Ionian and Tyrrhenian seas, most of Calabria is comprised of hills and mountains, such as the popular tourist spots of Aspromonte and La Sila. Unlike other Italian destination hot spots, Calabria does not possess a multitude of historic and constructed tourist attractions. It does, however, inhabit ancient bridges, churches, and castles. But what people really come to see is the pure beauty that Calabria possess. While all the bigger cities and provinces in Italy have updated to the modern civilization, Calabria still offers the warm, captivating appeal to the gallant sightseer. The unpolluted air and clean water are such a sight to behold for anyone who visits Calabria. But aside from the coastline and mountains that primarily draw tourists in, you will also encounter the warm and cordial hospitality of the natives.
The food of Calabria: the simple way
The food of Calabria is very simple and similar to the typical Mediterranean fare of meat, vegetables, and fish. Think of various shapes of dried pasta like spaghetti or penne topped with colorful sauces with combinations of tomatoes, eggplant and peppers. Combine that with spicy dried salami or other sausages such as pork sopressata or smoked capocollo and you pretty much sum up the cuisine of Calabria. Throughout Italy, and especially in southern regions like Calabria, homemakers create frittatas as a means of using up leftovers. A frittata is usually described as an open-faced omelet where the fillings are cooked outside (as opposed to a French omelets, where fillings are rolled inside thin egg pancakes). You can also think of a frittata as a quiche without a crust. However you describe it, it requires eggs and whatever other ingredients you choose, cooked together and sautéed in a pan. In most regions, the “other” ingredients are vegetables, meat or seafood, but in Calabria and other southern regions, pasta is frequently included.
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Viansa At Home
The national monument, Cattolica di Stilo, is a Byzantine church in the comune of Stilo, Calabria, southern Italy. Photo by: Montke
The wines of Calabria
The wines of Calabria include only local wines and are not often exported. Reds dominate the region’s ten DOC wines, led by Cirò, which traces its origins to Magna Græcia. It comes from the Gaglioppo grape, which is also the source of the pale but potent reds of Savuto, Pollino and Verbicaro. Dry whites, led by the crisply fruity Cirò Bianco, generally derive from the Greco grape, as do the sweet Greco di Bianco and Greco di Gerace, though they are rarely found away from their sunny vineyards overlooking the Ionian Sea. http://www.belmoreinternational.com travelguides.it/calabria_guide.htm
http://www.italytraveller.com/en/r/calabria/s/pollino-national-park
Cliff at Tropea, Italy. Photo: Przemyslaw “Blueshade” Idzkiewicz. September 2005.
October 2009
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OC TOB E R T U S CA N CL U B SE LE C TIONS
Solo Vino
Solo Vino & Cucina
Premio Vino
Premio Vino & Cucina
Solo Rosso
Solo Rosso & Cucina
❖ 2005 ❖ 2007
❖ 2006 ❖ 2005
❖ 2005 ❖ 2006
Late Harvest Primitivo Senza
Merlot V Cabernet Sauvignon
Late Harvest Primitivo Syrah
Solo Bianco ❖ 2007 ❖ 2007
Vittoria Cento Per Cento Chardonnay
❖ 2005 Late Harvest Primitivo ❖ 2007 Senza ❖ Cucina Viansa Selection
❖ 2006 Merlot ❖ 2005 V Cabernet Sauvignon ❖ Cucina Viansa Selection
❖ 2005 Late Harvest Primitivo ❖ 2006 Syrah ❖ Cucina Viansa Selection
Solo Bianco & Cucina
❖ 2007 Vittoria ❖ 2007 Cento Per Cento Chardonnay ❖ Cucina Viansa Selection
O C T O B E R ’ S F E AT U R E D CUCINA VIANSA SELECTION VIANSA SWEET ITALIAN SAUSAGE SEASONING A mild yet full-flavored sausage seasoning containing the perfect blend of fennel, pepper, garlic and Italian seasonings. This Viansa blend of Italian herbs and spices helps you create an authentic sweet Italian sausage. Add to ground chicken, pork or turkey or just sauté and add to your favorite pasta dish.
VIANSA CANNELLINI BEANS Add cooked beans to salads or purée them with olive oil and roasted garlic for a Tuscan bean spread for crackers. Cannellini beans can also be added to soups and stews.
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Viansa At Home
W H AT ’ S HAPPE NI NG AT VI A NSA
VIANSA MERLOT FUDGE SAUCE Viansa’s Merlot Fudge Sauce is the perfect combination of decadent chocolate, sweet cream and Viansa Merlot wine. Excellent for fondue, dipping fresh strawberries in summer, as a filling for your favorite cake or icing brownies.
VIANSA MUSTARD WITH OLIVE TAPENADE This Viansa Dijon mustard with olive tapenade is perfect for brushing on grilled Portobello mushrooms or salmon, spreading on your favorite sandwich or adding zest to your egg or potato salad.
It’s Harvest Time! For us here at Viansa, September signals our busy season because it’s when the annual grape harvest begins! The days are growing shorter and mornings and nights are getting cooler. So far, this growing season is very similar to that of Tuscany. With warm days and cool nights as the setting here in Sonoma Valley, it makes for an ideal season for the Italian varieties. The Italian varieties love this slow progression; it’s perfect for them but hard on us. Because of the cool nights, the grapes that are still on the vine are slow to mature and this means that the team starts at sunrise and doesn’t leave until the cellar is clean, often around midnight. Harvest 2009 officially kicked off for Viansa on September 8, with some Pinot Grigio, Chardonnay and Sauvignon Blanc, our first Sauvignon Blanc in many years. The fruit is beautiful and it’s so gratifying to start the harvest with such perfect quality. The juice is already wine and there is a good chance that you will be savoring the crisp, refreshing results in your May Tuscan Club shipment. Pinot Noir and Zinfandel came next and we are waiting for the rest! So far the fruit is the healthiest we have seen in a long time. There is a great natural acidity to it, meaning that these wines will be balanced, full of fresh fruit aromas and age worthy.
BIG REWARDS
TUSCAN CLUB R E P R E S E N TAT I V E S
Tuscan Club
Becky Daly bdaly@viansa.com 800.995.4740 x 204 States: AK, AZ, CA, HI, ID, NV, OR, WA
For Sharing Your Passion for Viansa’s
We would love to have your friends, family and associates join you in all the Tuscan Club’s fun, festivities plus fabulous food and wine offerings by becoming members of The Club. As a special thank you for bringing in new members, we’ll give you generous wine rewards. Here’s how simple it is: If you have someone join the Tuscan Club and they remain members for at least four months, we’ll DOUBLE your wine delivery in an upcoming month. If you bring in two new members, we’ll DOUBLE your wine delivery in TWO upcoming months. Three new members means three DOUBLE wine months. There’s no limit to your rewards. As always at the Tuscan Club, the more the merrier. To qualify, and get full details, please submit the names of the new members you are referring to your Tuscan Club representative.
Claudia Kelly ckelly@viansa.com 800.995.4740 x218 States: CO, IA, IL, LA, MI, MN, MO, NE, NM, TX, WI, WY Becky Williams bwilliams@viansa.com 800.995.4740 x203 States: DC, FL, ND, IN, AL, MA, MT, NJ, OK, RI For assistance or more information about a Tuscan Club Gift Membership or changing your membership category please email or call your Tuscan Club Representative.
A Tuscan Club membership is a delight all year round. The many pleasures and privileges of membership include: ❖ Access to wines not available outside the club ❖ 25% savings on all current releases ❖ 10% off gourmet food and gift baskets ❖ Subscription to Viansa At Home magazine ❖ Private tours of Viansa
❖ Members-only tastings ❖ Viansa’s knowledgeable wine staff will assist you in food and wine pairings ❖ Invitations to special events
UPCOMING VIANSA EVENTS Sunday October 18
T U SC A N C L U B PI CK UP DAY 11:00 am - 3:00 pm
Sunday November 15
T H A N K SG IV IN G CELEBRATI ON 11:00 am-3:00 pm
Sunday November 15
T U SC A N C L U B PI CK UP DAY 11:00 am- 3:00 pm October 2009 October 2009 13 13