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Holiday Greetings
The holiday season is a time to reflect on the good fortune of the past year, and to celebrate a future filled with family, good friends, and of course, great wine. Our warmest wishes to the winemakers who have joined us at The Wine Room this year. We have enjoyed our time with you immensely and look forward to the months ahead as we celebrate the joys of wine and winemaking together.
– Kathy and Kenton
A couple of wine recipes to help with your holiday celebrations:
Zinfandel Red Onion Relish
Ingredients:
3 Tbsp. olive oil
4 medium red onions, thinly sliced
1 cup Zinfandel
2 Tbsp. brown sugar
1 Tbsp. balsamic vinegar
Kosher salt
Fresh ground pepper
Directions:
Heat the oil in a large skillet over medium heat. Add the onions and cook until soft, about 10 minutes. Add wine and cook until reduced by half, about 10 minutes.
Add the brown sugar and vinegar. Continue cooking until liquid is nearly evaporated, about 10 minutes. Add salt and pepper gradually, until desired taste is achieved.
Grilled Duck Breast with Pinot Noir
Ingredients:
2 whole duck breasts, halved
1 cup Pinot Noir
4 garlic cloves, minced
2 tsp. cassis
1 tsp. fresh ground pepper
1 tsp. dried thyme
Pinch of fine ground sea salt
Directions:
Score the fat side of the duck breasts with a cross-hatch pattern. Combine Pinot Noir, garlic, cassis, pepper and thyme in a shallow bowl. Add the duck breasts and marinate for at least 4 hours.
Heat the grill to medium. Place the duck, fat side down, on the grill and cook 8 to 10 minutes for rare, or 10 to 12 minutes for medium, turning once. Let rest 2 to 3 minutes. Sprinkle with a pinch of sea salt and slice on the diagonal.
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