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- 2012 Vintage is Tasting Great
- A Magnanimous Affair: Tasting Notes from a 20-year VIADER Vertical
- Viader Cellar Update; 2013 Wine into Barrels
- Pre Thanksgiving Pairing of Viader Wines
- Harvest 2013 at Viader: Alan Viader Gives the Story
- Night Harvest at VIADER
- California Cab & Swiss Turkey in November
- 2013 Harvest Progress at Viader
- Global Students Come for A Visit to Viader
- Harvest Update: Organic Farming & Wasp Release in Viader Vineyards
- Veraison is Full Swing in Viader Vineyards
- Viader at The Central Coast Wine Classic
- A Photo Walk Through Viader Vineyards and Winery
- Cabernet Franc: Delia’s Choice from the Start of VIADER Proprietary Red Blend.
- In the name of Independence Day; Delia Pours Viader Proprietary Red for the Brits
- Viader Wines Under the Stars with Napa Valley Grapegrowers
- 2012 Vintage is Tasting GreatYesterday, I was pulled away from my computer to join Delia and Alan for a quick barrel tasting of our blends from the 2012 vintage. We tasted through four different barrels of VIADER, two tastes each of “V” and Syrah, and finally we tried both the 2012 and 2013 vintages of our special single barrel […]
- A Magnanimous Affair: Tasting Notes from a 20-year VIADER VerticalGruezie! Hello from Switzerland! At 6am the day after Turkey Day, the mother-son winemaking duo Delia and Alan Viader were en route to Zurich, Switzerland, to be guests of honor for a fantastic Vertical Tasting put together by family friend and wine collector, Eugen Haefliger. The setting on November 30th, was the infamous Restaurant Braui, […]
- Viader Cellar Update; 2013 Wine into BarrelsThis is an important and extremely aromatic time for us in caves. The wines have long since finished primary fermentation and we then keep several lots in tank for an extended maceration period. We then move the wine from tank to barrel and use a basket press at the very end to extract all the […]
- Pre Thanksgiving Pairing of Viader WinesAs the holidays approach, we start having some fun deciding which of our wines we’ll rejoice with over our Thanksgiving meal with. With our fabulous winery Chef Mariela, we’re tasting and enjoying a few dish pairings that we want to share with you. While our duck dish differs from your typical turkey dinner for the […]
- Harvest 2013 at Viader: Alan Viader Gives the StoryAlan Viader gives an overview of the exceptional harvest at VIADER in 2013. In terms of start date, he reports that this year started earlier than last year by about 2 weeks. The temperatures were warm leading up to harvest which accelerated maturity for some blocks. “About a week into harvest, temperatures dropped and we […]
- Night Harvest at VIADERExciting happenings at VIADER as we continue with our night harvesting schedule. Our 2013 harvest officially began two weeks ago on the evening of Monday, September 9th when we brought in a small block of our Syrah. Delia and I were just returning from dinner with some old friends on Spring Mountain. As we approached the […]
- California Cab & Swiss Turkey in NovemberEven as harvest nears ever closer, winemakers Delia and Alan Viader are already booking their post-harvest calendars. At the close of November, the mother-son duo will be traveling to Zurich, Switzerland in order to attend a full vertical of VIADER’s flagship wine! Put together from the private cellar of our good family friend Eugen Haefliger, […]
- 2013 Harvest Progress at ViaderAs August draws to a close, Alan is busy doing his diligent maintenance in anticipation of the harvest. Currently, he is checking sugar levels in the grapes and says they’re getting close to where he likes them to be. “The C-block Cabernet Sauvignon and Cabernet Franc will likely be first to get picked,” says Alan. He […]
- Global Students Come for A Visit to ViaderEvery summer our winery welcomes a special group of international students who are doing travel research for a Masters in Wine Management from the OIV (L’Organisation de la Vigne et du Vin). OIV is based in Montpelier, France and its academic program literally spans the globe and focuses on all aspects of the wine industry, […]
- Harvest Update: Organic Farming & Wasp Release in Viader VineyardsIt’s another exciting week in the vineyard, as we move closer to harvest. We continue our legacy of organic farming, which involves many sustainable practices that help our fruit flourish. One specific vineyard practice includes a unique effort to naturally control any predatory pests in order to maintain a balanced ecological system on the […]
Pomegranate-Glazed Roast Duck with Heirloom Beet & Arugula Salad
1 (2 1/2-pound) whole duck neck removed
3/4 cup pomegranate juice
1 TBS soy sauce
4 garlic cloves, smashed
1 cup water
1 TBS Flour
1 Bay leaf
Special equipment: kitchen string; an instant-read thermometer
Put oven rack in middle position and preheat oven to 475°F. Wash and dry duck, then “groom” it by removing any remaining feathers and quills with tweezers or needle nose pliers. Tie legs together using string, then tuck wings under body to secure. Combine the pomegranate juice and soy sauce in a large sealable plastic bag and add duck. Marinate, chilled, 1 hour.
Transfer duck to a 13- by 9- by 3-inch roasting pan and reserve marinade. Stuff the garlic cloves in the cavity and season the cavity with salt. Roast 15 minutes. Meanwhile, pour marinade into a 1-quart saucepan and boil 1 minute and baste duck with marinade. Continue to roast duck until thermometer registers 155°F when inserted in meaty part of a thigh or 160°F in breast (do not touch bone), 15 to 20 minutes more.
While duck continues to roast, add 1 cup water to marinade in saucepan and bring to a boil. Put flour in a heatproof bowl and whisk in 1/4 cup marinade until smooth. Whisk flour mixture into remaining marinade in saucepan until combined well. Simmer over low heat, stirring occasionally, until thick enough to coat back of a spoon, about 3 minutes. Keep warm over low heat, stirring occasionally.
Remove duck from oven and let rest for 10 minutes before carving. (Duck will continue to cook, reaching 160°F at leg and 165°F at breast.) Serve duck with sauce.
Ingredients for Roasted Beets
2 bunches heirloom red beets
½ cup sherry vinegar
½ cup orange juice
Salt and pepper to taste
1 TBS extra virgin olive oil
½ cup crumbled goat cheese
While you have the duck marinating, cut the ends of the beets, rinse them and arrange them in a roasting dish so they are in a single layer. Add the sherry vinegar and orange juice, salt and pepper and cover with foil. Roast at a 350°F oven for 25-30min.
Remove from oven and let cool. Once they are cool to the touch, peel with your fingers. The skin should come off easily.
Cut them in half, then in wedges. Transfer to a bowl and add the arugula, and toss with the olive oil and salt and pepper. Arrange in a platter and sprinkle the crumbled goat cheese.
Wild Mushroom Soup with Crème Fraîche
6 tablespoons butter
2 shallots thinly sliced
2 cloves garlic peeled and crushed
1 lbs assorted wild mushrooms sliced
5 sprigs thyme
2 cups whole milk
2 cups mushroom stock
Salt and pepper to taste
1/4 cup gently whipped crème fraîche (optional)
In a medium pot over medium heat, melt 2 tablespoon of the butter and sauté the shallots and garlic for about 3 minutes. Add mushrooms and thyme and sauté until mushrooms are tender. Add milk and stock and simmer for about 20 minutes. Add the remaining 4 tablespoons of butter. Remove from heat and discard thyme. With a hand-held immersion blender, blend until smooth. Or using a stationary blender, blend in batches until smooth. Strain through a fine-mesh sieve, season with salt and pepper and pour in desired shot glasses or a small espresso cup. Spoon a little crème fraîche on top if desired.
Yield; Makes 12 shot glasses as an appetizer
Recipes by Executive Chef Mariela Viader Mariela@Viader.com
For information on catering, please call us at (707) 963-3816 ext. 109