2024 Viognier, Livermore Valley

Our Viognier is a medium bodied refreshing wine that exhibits vibrant aromas of stone fruit, tangerine, honeysuckle, and mango.

The 2024 Viognier was picked on September 23rd 2024 with a Brix of 21.9 and a pH of 3.53. Crushed and pressed; juice settled overnight with cooling, then racked. Fermented in stainless steel at 55 degrees Fahrenheit using 58W3 yeast for 2 weeks.  Aged 3 months in stainless steel tank. Bottled 76 cases on 12/17/24 at 13.3% alc. Gold medal winner twice!

The Viognier is paired with an Apricot Glazed Chicken over rice.

2023 Pinot Noir, Livermore Valley

This is our first Pinot in over 30 years. Longtime club member may remember the Pinot we made from the Detjens vineyard across the street in the 90s. Our Pinot Noir has a classic bouquet of rose petal, orange peel, cherry and strawberry. This is a complex, medium bodied wine with lingering notes of dried cherry, strawberry, raspberry, mushroom, forest floor, vanilla, and baking spice. Pair with herb-roasted turkey, filet mignon, cheese stuffed mushrooms, and pheasant.

This Pinot Noir is paired with Josh’s favorite Smoked Salmon Pasta with a side of Darryl’s focaccia. What a treat!

2022 Barbera, Livermore Valley

Our 2022 Barbera has aromas of dark cherry, dried strawberry, Plum, blackberry, violets, lavender, and vanilla, with juicy mouthwatering acidity. Will pair with rich dark meats, mushrooms, herbs, blue cheese, root veggies and braised greens. Gold medal winner!

This Barbera is paired with a Fenestra original: Blue cheese shiitake puff pastry tart

2021 Petit Verdot, Livermore Valley

Our 2021 Petit Verdot exhibits luscious aromas of cranberry, mocha, violets and spice, with rich flavors of cherry, raspberry, vanilla, and tobacco. It is full bodied with a lingering finish. Enjoy with venison, prime rib, and other rich foods.

This Petit Verdot is paired with a lovely Shish Kebab Rue Dante.

2024 Sauvignon Blanc Pètillant Naturel Sparkling Wine

Our 2024 Sauvignon Blanc Pèt Nat has light to medium carbonation and has a ripe bouquet of tropical fruits, pineapple, melon, pear, and orange blossom, with luscious flavors of mango, pineapple, and peach. This sparkling wine is crisp, with some creaminess leading to a good body and lingering finish.

This Sparkling treat is paired with a Tricolor Sorbet bathed in the Pet Nat. Yum, yum! A lovely way to end the morning.

Recipes

Apricot Glazed Chicken

Ingredients

• 1/4 cup low-sodium chicken broth

• 1/2 cup apricot preserves

• 2 tbsps. low-sodium soy sauce

• 2 cloves garlic minced

• 1 tsp. ground ginger

• 1/8 tsp. red pepper flakes (add more if you prefer spicy)

• 2 tbsp Viognier

• 1 tbsp. olive oil

• 1 lb. boneless, skinless chicken breasts (bring to room temp for even cooking)

• salt and pepper

• 2 tbsps. butter

Preparation

• In a small mixing bowl, whisk together chicken broth, apricot preserves, soy sauce, garlic, ginger, wine, and red pepper flakes. Set aside.


• Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper, then add them to the skillet. Cook for 5 minutes per side, until the chicken is cooked through and reaches an internal temperature of 165°F.

1 tbsp. olive oil, 1 lb. boneless, skinless chicken breasts, salt and pepper

• Pour the apricot sauce over the chicken and simmer for 2-3 minutes, occasionally spooning the sauce over the tops. Stir in butter to finish.

Adapted from: https://noblepig.com/apricot-glazed-chicken-breasts/

Smoked Salmon Pasta

Ingredients:

• 1 pound pasta, cooked al dente, drained (reserve about 1/4 of the cooking water), and tossed with olive oil

• 1/4 cup extra virgin olive oil

• 1 small onion, chopped

• 1/2 pound smoked salmon, chopped

• 1 cup heavy cream (a.k.a. whipping cream)

• 3 tablespoons capers, drained

• Salt and freshly ground black pepper to taste

• 1 clove garlic, minced

• Freshly grated imported Parmesan cheese

• Lemon

• Dill

Preparation:

1. In a large skillet, heat the olive oil and minced garlic over medium high heat. Add the onion and sauté until translucent, but not browned. Add the smoked salmon and continue cooking, just until the salmon turns opaque, 1 to 2 minutes. Add lemon juice, lemon zest, dill. Pour in the cream and add the capers. Taste and adjust seasoning with salt and pepper. Be careful how much salt you add because the smoked salmon and capers are both salty. Add the pasta and toss to coat. If there doesn’t appear to be enough sauce, add a couple of tablespoons of the pasta cooking water to thin it down. Served with freshly grated Parmesan cheese.

2. Top with dill and add lemon juice to taste

Adapted from: www.epicurious.com/recipes/food/views/pasta-with-smoked-salmon-and-capers

Darryl’s Focaccia

Ingredients:

• 4 cups (512 g) all-purpose flour or bread flour, see notes above

• 2 to 3 teaspoons (10 to 15grams) kosher salt, see notes above

• 2 teaspoons (8 g) instant yeast, see notes above if using active dry

• 2 cups (455 g) lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water

• butter for greasing

• 4 tablespoons olive oil, divided

• flaky sea salt, such as Maldon

• 1 to 2 teaspoons whole rosemary leaves, optional

Instructions:

Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days. (See notes above if you need to skip the overnight rise for time purposes.) NOTE: It is important the dough really be slicked with olive oil especially if you are using a cloth bowl cover or tea towel as opposed to plastic wrap or a hard lid. If you are using a tea towel, consider securing it with a rubber band to make a more airtight cover. If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer. 

Line two 8- or 9-inch pie plates or a 9×13-inch pan (see notes above) with parchment paper or grease with butter or coat with nonstick cooking spray. (Note: This greasing step may seem excessive, but with some pans, it is imperative to do so to prevent sticking. With my USA pans, I can get away with olive oil alone; with my glass baking dishes, butter is a must.)

Pour a tablespoon of oil into the center of each pan or 2 tablespoons of oil if using the 9×13-inch pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Use the forks to split the dough into two equal pieces (or do not split if using the 9×13-inch pan). Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen (Note: no need to cover for this room temperature rise).

Set a rack in the middle of the oven and preheat it to 425°F. If using the rosemary, sprinkle it over the dough. Pour a tablespoon of oil over each round of dough (or two tablespoons if using a 9×13-inch pan).  Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over.

Transfer the pans or pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans or pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich.

To store the focaccia: When it has completely cooled, transfer it to an airtight bag or vessel and store it at room temperature for up to 3 days. Otherwise, freeze it for up to 3 months. Always reheat it on subsequent days to revive its crust: 350ºF for 15 minutes. 

Blue Cheese Shiitake Puff Pastry Tart

Ingredients:

• 1 Sheet Pre-made, frozen puff pastry

  • 3oz blue cheese, softened

  • 3oz cream cheese (we used farmer’s cheese), softened

  • 6oz sliced shiitake mushrooms

  • 1 Tb olive oil (or olive oil & butter)

  • 3 Tb chopped walnuts

  • Salt and pepper to taste

Instructions:

• • Preheat oven to 425F (220c)

  • Prepare the cheese spread: in a mini-food processor, blend until smooth and incorporated.

  • Prepare the mushrooms: sauté on medium-high until a little browned

  • Thaw puff pastry as per package instructions and unroll. If using a puff pastry brick, roll out to a rectangle that is 12 inches wide and 15 inches long.

  • Using the tip of a knife, score a ½-inch wide border around the puff pastry sheet. You are essentially drawing a rectangle within a rectangle. Using the tines of a fork, poke the pastry inside the score lines. Make sure to poke evenly and all the way through. We don't want the inner part of the pastry to rise up too much, however we want the border to rise and create a nice crust. Lay out on a 13x17” pan

  • Pre-bake the crust for 6 minutes until slightly browned – let cool

  • Spread your cheese in as even layer as possible on the pastry. Do not get any cheese on the border.

  • Evenly spread the sauteed mushrooms on top. Sprinkle on the walnuts

  • Season with salt and pepper.

  • Bake for 20-25 minutes. Watch your oven, as puff pastry can burn quickly.

  • Let cool for five minutes then serve!

This is a Fenestra Original! Finally …

Shish Kebab Rue Dante

Ingredients

• Lamb, 5 boneless lbs., cut in 1 1/2 inch chunks, from the leg if possible, from the shoulder or any other, if not

• 1/2 cup Olive oil

• Red chili pepper, 1 fresh, minced through a garlic press (careful in handling it—the pepper can burn your skin)

• 1/2 Onion minced

• 2 tsp Ginger

• 2 tsps Coriander seeds

• 2 tsps Curry Powder (or Garam Masala)

• 1 clove garlic, pressed

• 3 tsps Turmeric

• 1 tbs Salt, or more to taste

• Skewers, at least 6 inch long, enough to accommodate the lamb; about 4 per skewer

  Instructions

• Cut the lamb into 1.5-2” cubes. To reduce the gamey flavor, cut as much fat off as possible.

• Marinate the lamb in these ingredients for overnight.

• Thread several on each skewer and then grill them, turning once until they are seared and tender (until desired doneness, can check with an instant read thermometer). The lamb may be served on the pink side (oh yeah!), or cooked all the way through, as you prefer. Slip the meat from he skewers onto very hot plates, with separately grilled thick cuts of onion.

  Add hot sauce to taste.

  Serve with Hummus and fresh Pita

Adapted from “Economy Gastronomy”, 1963, Sylvia Vaughn Thompson

HUMMUS

How to Cook Everything  Vegetarian, Mark Bittman

2 cups drained well-cooked or canned chickpea beans, cooking liquid reserved if possible

1/2 cup tahini with some of its oil if you like, or more to taste

1/4 cup extra virgin olive oil

2 cloves garlic, peeled, or to taste

Juice of 1 lemon, plus more as needed

Salt and freshly ground black pepper

1 tbs each ground paprika and cumin, to taste

1/2 tbs ground cumin

Put the chickpeas, tahini, plus oil if you’re using it, olive oil, garlic, and lemon juice in a food processor, sprinkle with salt and pepper and begin to process: add chickpea-cooking liquid or water as needed to allow the machine to produce a smooth puree.

Taste and adjust the seasoning, adding more salt, pepper, tahini, garlic, or lemon juice as desired. Serve drizzled with some olive oil and sprinkled with a bit of cumin.

Tricolor Sorbet bathed in the Pet Nat

Ingredients

• 1 bottle Pet Nat

  2 tbs Pet Nat

  Mango Sorbet

  Lemon Sorbet

  Lemon-Blue Berry Sorbet

  Tangelo Sorbet

  Cookie-Pepperidge Farm Bordeaux carmelized crisp

  Mint Sprigs

  In a pretty bowl, or even a champagne glass, scoop 1 tablespoon of each of the sorbets. Drizzle 2 tbs of the Pet Nat directly onto the Sorbet. Top with small sprig of mint.

  Serve with cookie and 1 glass of Pet Nat

Another Fenestra Original - thanks to Chef Robin!