2016 Private Reserve Zinfandel

The Private Reserve wines are the peak of Buena Vista's winemaking craft, presenting the best that Sonoma has to offer. Buena Vista historically produced wines under the Private Reserve name, and now restores the title to declare these limited production wines the ultimate within the portfolio. This Zinfandel is sourced primarily from two vineyards where the warm summer days deepen the richness on the palate.

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Seared Duck or Chicken with Blueberry Wine Sauce

Serves 8

4 whole duck breasts or 8 chicken thighs

Blueberry Wine Sauce

1 c dry white wine or verjuice
4 T sugar
2 T honey
Grated juice & zest of one lemon
2 ½ t vanilla
4 pints fresh blueberries, stems removed and rinsed
2/3 c red wine demi-glace sauce
Kosher salt & freshly ground white pepper

Combine first five ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 2 minutes, add berries and cook 8 more minutes. Remove from heat and stir in wine sauce. Preheat oven to 450. Place the duck breasts skin side up and score across at a 45-degree angle. Sprinkle with 1/4 t salt and 1/4 t pepper on the meat side. Heat a skillet over high heat; add duck, skin side down and cook for 5 minutes or until skin is brown and crispy. Flip and cook for two more minutes. Remove pan from heat and transfer duck to a sheet pan lined with foil. Bake on the top rack of the oven for 6-10 minutes until medium-rare. Remove from oven, tent with foil, and let rest for 10 minutes. Slice into 1/4 slices and fan on plates. Nap with Blueberry Sauce and pair with De Loach Vineyards Pinot Noir.


CYNDICY COUDRAY, Culinary Director


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