Sonoma Coast Rosé of Pinot Noir

Hailing from the blustery Petaluma Gap region of the Sonoma Coast, then aged and fermented in stainless steel, this rosé is refreshingly lively with bright floral notes and a beguiling pinky-coral hue. Easy on the palate with zingy flavors of apricot, raspberry and pear, it takes a surprising turn with a seriously focused finish. Currently being served at Farmstead, Angèle, Redd and Farmshop—but it’s just as good in your own backyard for a sunny lunch, alfresco dinner or an apéritif anytime.

The floral result offers notes of citrus fruit and plum, and a fine, harmonious nose. Red fruit brings an almost flinty power to the palate, while the structure is fresh and sophisticated with concentration at its core.

PURCHASE VINTAGE: 2017 CELLAR NOTES: Perfect for the impatient oenophile, this wine is ready to be enjoyed now. LABEL NOTES: The label depicts a famed 1906 balloon race over the Jardin des Tuileries in Paris. Picnickers gathered in the garden and diners filled the neighborhood terraces, eager to watch the launch of this inaugural overseas race. It’s a perfect moment of joy and anticipation—exactly how you should feel when you enjoy a fine rosé. PRICE: $24 a bottle
Perfect with

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Galette au Chévre et aux Tomates

Bouillabaisse

Pissaladière

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Chicken salad sandwich and potato chips

Cobb Salad

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A recipe to enjoy with Vivier Wine


​Brown Derby Cobb Salad

1/2 head iceberg lettuce, about 4 cups
1 bunch watercress
1 small bunch chicory, about 2 1/2 cups
1/2 head romaine, about 2 1/2 cups
2 medium peeled tomatoes
6 strips of crisp bacon
2 breasts of boiled chicken
3 hard cooked eggs
1 avocado
1/2 cup crumbled Roquefort cheese
2 tablespoons chopped chives
1 cup (approximately) Original Cobb Salad Dressing

Cut lettuce, half the watercress, chicory and romaine in fine pieces and arrange in a large salad bowl.

Cut tomatoes, bacon, chicken, eggs, and avocado in small pieces and arrange, along with the crumbled Roquefort cheese, in strips on the greens.

Sprinkle finely cut chives over the Cobb salad and garnish with the remaining watercress.

Just before serving mix the salad with the Cobb salad dressing.


Original Cobb Salad Dressing
Makes 1 1/2 cups

1/4 cup water
1/4 cup red wine vinegar
1/4 teaspoon sugar
1 teaspoon freshly squeezed lemon juice
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon Worcestershire sauce
1/4 teaspoon dry English mustard
1 small clove garlic, finely minced
1/4 cup full-flavored olive oil
3/4 cup salad oil

Blend all ingredients together, except oils. Add olive and salad oils. Mix well.

Blend well again before mixing with salad.

A note from the Brown Derby: “The water is optional, depending upon the degree of oiliness desired in the dressing.”


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Lobster roll with grilled corn on the cob

Shrimp and grits

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A recipe to enjoy with Vivier Wine


​From The Lee Bros. Charleston Kitchen


Serves: 4

Time: 1 hour

These days everyone’s got his or her own riff on shrimp and grits, and our own formula seems always to be evolving. This recipe represents our latest take on the dish, influenced by (1) our desire to keep the tomato inflection from the Charleston Receipts recipe in the dish, and (2) a technique that a local restaurant of recent vintage, The Glass Onion, introduced to us: the chefs there slice the shrimp in half lengthwise so that when they hit the sauté pan, they twist into corkscrew-like curls. Each shrimp piece is easier to eat in one bite, the twisted shape grabs more sauce and gives the overall impression of a lighter dish. Especially if jumbo shrimp are the only ones available in your area, you’ll find this an appealing way to cook shrimp and grits.

1¼ pounds headless large (21 to 25 count) shell-on shrimp
1 bay leaf
Kosher salt
¾ tsp. sugar
1 pinch of cayenne
1 lb. vine-ripened tomatoes, cored and quartered
1 tsp. red wine vinegar, plus more to taste
4 oz. slab bacon, cut into large dice
1 lemon, halved
1 tbsp. all-purpose flour
2 garlic cloves, minced
Freshly ground black pepper
Charleston Hominy (recipe follows)


Preparation


1. Peel and devein the shrimp, reserving the shrimp in a bowl and the shells in a small saucepan. Add 2 cups of water, the bay leaf, ½ teaspoon kosher salt, ¼ teaspoon of the sugar, and the cayenne to the saucepan with the shells. With a spoon, tamp the shells down beneath the surface of the water, cover, and bring to a simmer over high heat. Uncover, turn the heat to medium low, and let the shrimp stock simmer until reduced by half, about 10 minutes.

2. Meanwhile, with a sharp knife, slice the shrimp in half lengthwise.

3. Put the tomatoes in a blender or food processor and add the vinegar, ½ teaspoon salt, and the remaining ½ teaspoon sugar. Process to a smooth purée, then strain through a fine sieve, pressing the skin and seeds to extract as much juice as possible. Discard the skin and seeds. You should have 1½ cups of tomato purée.

4. Scatter the bacon in a large sauté pan over medium-high heat and cook, stirring occasionally, until the bacon is alluringly browned and has rendered its fat, about 8 minutes. Using a slotted spoon, transfer the bacon to a small paper-towel-lined plate and cook the shrimp in the bacon fat in batches, taking care not to crowd the pan, and stirring occasionally, just until they’ve curled into corkscrews and turned pink, about 2 minutes; reserve on a plate. Squeeze half the lemon over the shrimp and sprinkle with 2 pinches of salt.

5. Strain the shrimp stock into the sauté pan, discarding the solids, and stir with a wooden spoon to pick up the tasty browned bits from the bottom of the pan. When the stock simmers, spoon off 2 tablespoons and then whisk them into the flour with a fork in a small bowl to make a paste. Add the tomato purée and the garlic to the pan, stir to combine, and then whisk the flour paste into the sauce. Cook until the mixture thickly coats the back of a spoon.

6. Cut the heat, and fold the shrimp in just to warm through. Season to taste with salt, black pepper, and red wine vinegar. Cut the remaining lemon half into 4 wedges. Serve the shrimp over hot Charleston Hominy, and garnish with the reserved bacon and the lemon wedges.


Charleston Hominy


Makes: 3 cups

Time: 45 minutes

Charleston breakfast hominy, like Charleston Rice, is an exercise in simplicity; the dish isn’t intended to dazzle, but to be honed to a fine polish by years of intensive use—hominy grits, as some call it, is as familiar as water and salt, but rarely taken for granted.

2 cups whole milk

1 cup stone-ground coarse grits

2 tbsp. unsalted butter

Kosher salt and freshly ground black pepper

1. Pour the milk and 2 cups of water into a 2-quart saucepan, cover, and turn the heat to medium high. When the liquid simmers, add the grits, butter, and ½ teaspoon salt, and reduce the heat to medium. Stir every couple of minutes until the grits have become fragrant, and are the consistency of thick soup, about 8 minutes.

2. Reduce the heat to low and simmer, stirring often and ever more frequently, for about 20 minutes, by which time the bubbles will emerge infrequently as the grits have stiffened and fall lazily from the end of a spoon. Add ½ teaspoon black pepper and cook for about 10 minutes more, stirring constantly to prevent the thickened grits from scorching on the bottom of the pan (appoint someone to the stirring task if you have to step away—a scorched pot of grits is bitter and a total loss). If your grits thicken too quickly, or if they are too gritty for your taste, add water by the half cup, stirring to incorporate, and continue cooking until tender.

3. When the grits are stiff and stick well to the spoon, turn off the heat and stir. Season with salt and black pepper to taste and serve immediately.


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Vivier Mendocino Chardonnay

The Mendocino Appellation, north of Healdsburg is home to rugged coastlines, breathtaking beaches, majestic redwood forests and a slower pace than most of the Bay Area. The little vineyard planted to Wente clones in the early 80’s, sits along the Russian River between the Mayacamas and Coastal Mountain range.

PURCHASE VINTAGE: 2016 PRICE: $38 a bottle
Perfect with

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Salmon Rillettes

Croque-Monsieur

Bourride with Lemon Aioli

Sole Meuni&eacutere

Tourtiere

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Crab Chowder

Fried chicken

Risotto and peas

Mac n’ cheese


2016 Sonoma Coast Pinot Noir

Sourcing from three small vineyards in the Petaluma Gap region of the Sonoma Coast, where cool marine breezes clear the hillsides of morning fog, this Pinot Noir thoughtfully blends the best characteristics of each plot of land into a layered, complex whole. Aging in seasoned French Oak and bottling without fining or filtration give this wine balance without sacrificing an ounce of nuance.

Beautiful perfume, silky and supple. Great precision of fruit and spice in this delicate wine, with cherry fruit, earthiness, floral and exotic, and a long, elegant finish.

PURCHASE VINTAGE: 2016 CELLAR NOTES: Perfect for the impatient oenophile, this wine is ready to be enjoyed now, and will also age gracefully for 6 to 9 years. LABEL NOTES: The picture was taken in the late 1890s at the bottom of the Pommard “les Rugiens” Premier Cru vineyard. The Gentleman is an ancestor of Stéphane’s elderly neighbor. PRICE: $38 a bottle
Perfect with

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Poulet Gaston Gerard

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A recipe to enjoy with Vivier Wine


​INGREDIENTS
One Farm Chicken ~ 4 pound

200 milliliters of dry white wine

1 shallot

½ pound of comté cheese

1 bunch of garlic

100 milliliters of crême fraîche

2 heaping tablespoons of “Fallot” Dijon mustard

1 tablespoon olive oil

Salt, ground pepper, paprika

Breadcrumbs

____________________________________________________

Cut the chicken in pieces.

Quickly pan fry the chicken pieces until they take a golden color.

Place the chicken in a “gratin” oven plate.

Sprinkle the comté cheese and garlic on the chicken.

In a separate pan, sweat the shallots.

Add the white wine and simmer until reduced approximately halfway.

Add the salt, ground pepper and paprika. Remove the pan from the flame, and stir in the crème fraîche and the mustard.

Add the contents of the pan on top of the chicken.

Sprinkle the breadcrumbs.

Bake at 450˚F for about 40-45 minutes.

Enjoy with a 2012 VIVIER Sonoma Coast Pinot Noir


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Hamburger and fries


2016 Vivier Gap’s Crown Pinot Noir

Gap’s Crown, tucked on the western hillside of Sonoma Mountain, is fanned by the cool ocean breezes that push through the Petaluma Gap. Our block is between 980-1180 feet above sea level. This is a favorite of Stéphane because of the long growing season, rocky soil and inhospitable weather.

This wine is complex and stylish. On the nose is an interplay of violet and mineral notes accented by intense red fruit. Elegant upon entry with a light earthiness and spice this wine opens on the palate fully balanced by juicy red fruit. Adequate acidity and minerality tame the of succulence of fruit leading to a satisfyingly complete finish.

18 months aging in French oak. 6 barrels produced.

PURCHASE VINTAGE: 2016 CELLAR NOTES: If you cellar this wine for several months or even years, your patience will reward you in spades. Its intricacies will be coaxed out beautifully over time, resulting in what we believe will be a truly extraordinary wine. However, if you simply can’t help yourself, be sure to decant. PRICE: $68 a bottle
Perfect with

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Oxtail Bourguignonne

Confit de Canard

Gratin Dauphinois

Poulet Basquaise

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Meatloaf with mashers and peas

Lamb Shoulder Chops with Rosemary Potatoes

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A recipe to enjoy with Vivier Wine


​Lamb Shoulder Chops with Rosemary Potatoes

adapted from Canal House Cooks Every Day by Melissa Hamilton and Christopher Hirsheimer

Lamb Shoulder Chops with Rosemary Potatoes
5 medium yukon gold potatoes, peeled and quartered
2 pounds lamb should chops
Salt and pepper
2 Tablespoons extra-virgin olive oil
2 cloves garlic, peeled and smashed
3 large fresh rosemary

1. Put the potatoes in a large pot of salted cold water and bring to a boil over medium-high heat. Reduce heat to medium and cook until potatoes are barely tender, 5 to 10 minutes. Drain and set aside.

2. Season lamb chops well with salt and pepper. Heat a heavy skillet over medium-high heat. When it’s hot, add the olive oil and put in the lamb chops without crowding.Cook in batches if necessary. Brown chops for 5 minutes, flip and cook about 3 more minutes for medium-rare. Transfer to a plate and keep warm.

3. Add the garlic and rosemary to the skillet, reduce the heat a bit if cooking too quickly, and cook until fragrant, about 1 minute. Add the potatoes in one layer, season with salt and pepper, and cook undisturbed until they have developed a nice crust, about 5 minutes. Continue to cook, turning only occasionally, until tender and golden brown on all sides, 10 to 15 minutes.

4. Serve chops and potatoes, garnished with more fresh rosemary.


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Grilled pork tenderloin and roasted veggies


Sexton Vivier

Stéphane was first introduced to Pineau des Charentes by his grandmother, Mémé. She lives an hour north of Cognac, a stone’s throw from Bordeaux, where this local fortified sweet wine is enjoyed mostly before dinner. When Stéphane met a man who pushed him to make this magical potion of his youth, followed closely by one who knew where to get California’s best brandy, he knew the stars had aligned. With healthy skepticism from his wife, Stéphane poured his heart and soul into making his beloved Pineau. The result is magical indeed. Even Dana agrees. Sexton Vivier (named in honor of other things in Stéphane’s life which, like this wine, are sweet and special) teases the senses with notes of dried Turkish apricots, concord grape and pomegranate seed, spiced up by hints of black tea and orange peel.

PURCHASE VINTAGE: 2015 LABEL NOTES: Serve chilled, either the French way, as an apéritif, or the American way, as a digestif. The French drink it straight. Dana drinks it on the rocks with a splash of soda and an orange wedge, except of course when Mémé is watching. PRICE: $35 a bottle
Perfect with

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Four generations of family gathered together to eat and drink

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Five o’clock

Berry and Lemon Verbena Cocktail

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A recipe to enjoy with Vivier Wine


​Berry and Lemon Verbena Cocktail


1oz white rum

1/2oz Sexton/Vivier

3 leaves of lemon verbena muddled with ice

1 1/2oz’s of berry puree, blackberries, strawberries or raspberries.


Shake all ingredients with ice.


Serve in a tall glass, finish with soda water


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Running Up That Hill

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A recipe to enjoy with Vivier Wine


​Running Up That Hill

adapted from Chris Keil, 1022 South, Tacoma WA

1 1/2 oz Apple brandy
1/2 oz Sexton Vivier
1/2 oz Ginger liqueur, Domaine de Canton
1/2 oz Lemon juice
1 oz Ephemere

Combine everything except for the Ephemere in shaker over ice. Shake and double strain into chilled cocktail glass. Float with Ephemere.

History
Inspired by Jay Kuehner of Sambar’s Cavale


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Pompadour (Telegraph)

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A recipe to enjoy with Vivier Wine


​Pompadour (Telegraph)

adapted from Telegraph, Chicago, IL.

1 1/2 oz Sexton Vivier
1 oz Demerara Rum, El Dorado 15
1/2 oz Rhum Agricole, Neisson blanc
1 ds Bitters, Bittermens Xocolatl Mole
1 twst Lemon peel

Stir, strain over fresh ice, express and drop in twist.


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Rainbow Sour

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A recipe to enjoy with Vivier Wine


​Rainbow Sour

1 oz Sexton Vivier
1 oz Apricot Brandy
3/4 oz fresh lemon juice
1/2 oz simple syrup

Shake all ingredients with ice and pour into an old-fashioned glass. Garnish with a cherry and an orange slice, and serve.

13% (26 proof)
Serve in: Old-Fashioned Glass


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Pineau Martini

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A recipe to enjoy with Vivier Wine


​Pineau Martini

2 oz. gin
1 oz. Pineau des Charentes


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