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October 2010

W I N E R Y

&

M A R K E T P L A C E

S O N O M A VA L L E Y

www.viansa.com | 800.995.4740


Autumn Greetings

Hello Friends! I just returned from our wonderful Italian cruise with many of our Tuscan Club members, and I can’t tell you how much fun we had sharing wine, food, friendship and our love of the Italian countryside. In fact, we’re already planning our reunion get-together and our next trip! Thanks to all who participated for the great memories. Back home in Sonoma Valley, our grape harvest is wrapping up and soon we will move on to our olive groves. We’re so fortunate to be able to produce both wine and olive oil to share with our Tuscan Club members! The upcoming holiday season is a wonderful time to take advantage of your generous member savings not only on Viansa wine and olive oil, but also on our extensive array of pantry foods and other items. Whether you are shopping for gifts for friends and family or simply looking to stock your cellar for upcoming parties, Viansa is here to help make your holiday season less stressful and more enjoyable. Toward that end, we’ve also been hard at work revamping our website to make it more user-friendly. Not only should www.viansa.com become the first place you turn when you need to order wine, we want it to be your go-to resource for entertaining ideas, recipes, wine pairing information, access to Viansa food products and more. We plan to include up-to-date details on upcoming events for our members, from new wine release parties to cooking demos and seasonal celebrations. We also encourage feedback: If there’s something you’d like to suggest, simply email us at dearviansa@viansa.com. We look forward to hearing from you!

Our wine cellar will be transformed into a haunted hideaway for grown-up Halloween fun.

In the meantime, enjoy this glorious autumn season. Here in Sonoma Valley, the leaves are beginning to turn and there’s a distinct chill in the air. Soon it will be time to light a fire in the loggia in our entry courtyard to warm our guests as they arrive at the winery. If you’re in the area, please plan a visit soon – we’ve planned an array of autumn events for your enjoyment. Wishing you all the best! Lloyd W. Davis President 2

www.viansa.com | 800.995.4740


Celebrate Halloween at our Cellar Party!

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alling all witches, goblins, pirates and gypsies! Too old for trick-or-treating? Grab your costume and come to our Halloween Cellar Party instead. On Sunday, October 31, from 12 noon to 3 p.m., the Viansa wine cellar will be transformed into a haunted and spooky hideaway ideal for grown-up Halloween fun. We’ll begin the festivities with a welcome reception and wine tasting followed by a delicious Halloween luncheon featuring autumnspiced chicken with pumpkin-chipotle polenta and grilled vegetables. And, of course, the meal will also include abundant Viansa wine! Space is very limited, so please call 707-935-4740 for more details and to reserve your spot. We can’t wait to welcome you into our spooky cellar!

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What’s happening: Fall fun at Viansa Autumn is an exciting time at Viansa as we finish up the harvest and begin preparations for the upcoming holiday season. Why don’t you join in on the fun? Here’s a sampling of events we’ll be hosting

for our Tuscan Club members in the coming weeks. Be sure to check our website and Facebook page frequently for the latest details on Viansa events, since prices and times are subject to change. Saturday, October 2: Spaghetti Party

Sunday, October 17: Tuscan Club Pick-Up Party

Pasta is the quintessential Italian food and we’ll celebrate all things spaghetti – along with abundant Viansa wine – at our first ever Spaghetti Party. Bring your appetite! $25 for members ($35 for non-members). Please call 707-935-4740 for more details or to reserve your spot.

Sunday, October 3: Tuscan Club Harvest Party

Sunday, October 31: Halloween Cellar Party

Join us as we celebrate the 2010 harvest with wine, food, dancing to live music provided by the Tracy Rose band, grape-stomping and an old-fashioned bocce ball tournament! This will be one of our signature events of the season. 11 a.m. to 3 p.m. $50 for members ($65 for non-members). Space is limited, so please call 707-935-4740 for more details or to reserve your spot.

Grab your costume and join us as we transform our cellar into a spooky Halloween party venue! We’ll start off with a welcome reception and wine tasting followed by delicious luncheon featuring autumn-spiced sliced chicken breast with pumpkin-chipotle polenta and grilled vegetables. Lots of treats, but no tricks! 12 noon to 3 p.m. $45 for members ($55 for non-members). Space is very limited, so please call 707-935-4740 for more details and to reserve your spot.

Sunday, October 10: Wetlands Tour

Saturday, November 6: Prepare the Perfect Holiday Meal

We’ll lead a guided tour of our magnificent wetlands so that you can take in the wide array of wildlife that inhabit this acclaimed nature preserve. Bring comfortable walking shoes and meet us, rain or shine, at 8:30 a.m. in the lower parking lot. The tour will take 2 ½ to 3 hours and will be followed by wine tasting. $20 for members ($30 for non-members). Space is very limited, so please call 707-935-4740 to reserve your spot.

Sunday, October 10: Sauces and Deglazing

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Collect your monthly Tuscan Club shipment and learn quick ways to pair this month’s food products with Viansa wine. 12 noon to 2 p.m. RSVP required. Please call 707-935-4740 for more details and to reserve your spot.

Saturday, November 13: Make Your Own Mozzarella

Join us at this interactive cooking demo where we’ll show you how to use Viansa specialty products to create delicious sauces to enhance your meals. A great brush-up in advance of holiday entertaining! 1 to 2:30 p.m. $25 for members ($35 for non-members). Please call 707-935-4740 for more details or to reserve your spot.

Does holiday entertaining leave you feeling overwhelmed? We’re full of tips on elegant entertaining with minimal muss and fuss using Viansa wines and foods. Our talented visual merchandiser will show you how to set the perfect holiday table with Viansa products. 1 to 2:30 p.m. Please call 707-935-4740 for more details or to reserve your spot.

Mozzarella cheese is a staple of Italian cuisine and a versatile ingredient in the kitchen. Learn the art of making fresh mozzarella during this fun and informative demonstration. You’ll even take home your own hand-made mozzarella cheese! This workshop was so popular the first time we hosted it that it’s back by popular demand. 1 to 2:45 p.m. $25 for members ($35 for non-members). Please call 707-935-4740 for more details or to reserve your spot.

www.viansa.com | 800.995.4740


Viansa is here with holiday help!

Sunday, November 14: Holiday Appetizers

Who doesn’t love new appetizers for the holiday season? We’ll share four of our favorites – paired with four Viansa wines – in this interactive cooking demonstration. 1 to 2:30 p.m. $25 for members ($35 for non-members). Please call 707-935-4740 for more details or to reserve your spot.

Sunday, November 21: Tuscan Club Pick-Up Party

Collect your monthly Tuscan Club shipment just in time for Thanksgiving and enjoy holiday desserts while decorating your own holiday wreath. 12 noon to 2 p.m. $25 for members. RSVP required. Please call 707-935-4740 by November 15 to order your wreath and reserve your spot.

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he holiday season is fast approaching, and Viansa is here to help. Whether you’re looking for wines to serve at upcoming holiday parties, gift baskets for important clients or even wine and food pairing advice and recipe suggestions, we have delicious solutions. Our customer service team is on call to help you order the perfect Viansa wines for entertaining and gift-giving and we also offer an array of tasty Viansa foods to serve alongside them. Our gift baskets – which artfully combine various Viansa wines and foods – have been sought-after holiday gifts for many years. Please visit www.viansa.com to see our latest selection of gift baskets. We’ll be happy to help you pick the right one to please the most discriminating recipient – whether it’s your mother-in-law or your boss! A popular holiday gift to share with friends and family is membership in Viansa’s Tuscan Club. Whether you select a one-month membership or even a year filled with Tuscan Club shipments, you can rest assured that this gift is always a “perfect fit.” Make this holiday season stress-free and turn to Viansa for all your entertaining and gift-giving needs. Call 800-995-4740 or visit www.viansa.com to get started today!

La Pizzeria With Wine: This tempting holiday gift basket has everything you need for an instant pizza party! Included are: Viansa Pizza Sauce and Rustic Italian Pizza Dough Mix, Italian Olive Tapenade, Pinot Grigio Salami, a pizza spatula and pizza cutter along with a bottle of our 2005 Viansa Piccolo Sangiovese. #80229 $85 ($72.25 for members). Call 800-995-4740 or visit www.viansa.com to order. 5


Plan a cozy autumn dinner

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hen the leaves begin to turn and the temperature starts to drop, it’s time to start thinking about warm and wonderful autumn fare. This is the perfect time to invite friends for a cozy dinner in front of the fire accompanied by an array of your favorite Viansa wines. Begin your meal with Pesto-Stuffed Mushrooms and a selection of your favorite cheeses before moving on to the main event. We love to serve a Garlic and HerbWrapped Pork Roast at this time of year. Accompany it with roasted autumn vegetables and a delicious Mushroom Risotto, followed by a seasonal dessert – maybe apple pie or poached pears. You can reinforce the seasonal theme by decorating your table with autumn leaves, pomegranates, miniature pumpkins and other fall produce and foliage. Happy autumn entertaining!

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Pesto-Stuffed Mushroom Caps

Mushroom Risotto

24 large mushrooms 1 jar Viansa Basil Pesto Freshly grated Parmesan cheese

1/3 cup dried porcini mushrooms 1 cup hot water 4 tablespoons butter 8 ounces cremini or shiitake mushrooms, cleaned and sliced 4 to 5 cups chicken broth ½ cup Viansa dry white wine (Chardonnay, Arneis, Pinot Grigio or Sauvignon Blanc) 1 tablespoon Viansa Extra Virgin Olive Oil ¼ cup minced onion 1 large clove garlic, minced or mashed 1½ cups Arborio rice 1/3 cup freshly grated Parmesan cheese 1 tablespoon chopped Italian parsley Viansa Chardonnay Smoked Salt and ground Viansa Tellicherry Peppercorns to taste

Remove stems from mushrooms and discard or save for another use. Clean the caps and arrange in a shallow baking pan. Spoon one heaping teaspoon of pesto into each mushroom cap and bake in a preheated 400° oven until mushrooms are browned and pesto is bubbling. Sprinkle cheese over mushrooms shortly before removing them from the oven. Makes 24 servings. Serve with Viansa Augusto Barbera.

Garlic and Herb-Wrapped Pork Roast 12 sprigs fresh thyme or rosemary (or a combination) 1 boneless pork blade, shoulder or butt roast (5 to 6 pounds) 2 to 3 tablespoons Viansa Extra Virgin Olive Oil 2 teaspoons Viansa Chardonnay Smoked Salt 1 teaspoon ground Viansa Tellicherry Peppercorns 12 cloves garlic, thinly sliced Cheesecloth 2 cups Viansa dry white wine (Chardonnay, Arneis, Pinot Grigio or Sauvignon Blanc) 1 cup water Preheat oven to 350°. Rinse herbs and remove any woody stems. Remove any ties from meat and trim excess fat. Rub roast generously with olive oil. Sprinkle with salt and pepper. Spread out enough cheesecloth to completely wrap around the roast. Place garlic slices and herb sprigs all over the roast and tightly wrap the roast with cheesecloth to hold garlic and herbs in place. Insert a meat thermometer into the thickest part of the roast. Place roast on a rack in a shallow roasting pan and pour wine and water into the pan (adding more water, if necessary, as roast cooks). Roast pork until thermometer reaches 150 degrees, about 2 to 2 ½ hours. The roast should be tender and juicy, not tough and dry. Let roast sit for about 15 minutes before unwrapping and carving. To serve, remove cheesecloth and discard. Discard herb springs but save the garlic – it’s sweet and tasty. Slice the roast and top slices with the juices that have accumulated.

Soak dried mushrooms in hot water for 15 to 20 minutes, until soft. Remove from water, finely chop and set aside, reserving liquid. Strain liquid through two layers of cheesecloth or a coffee filter and set aside. Heat 2 tablespoons butter in a large sauté pan and cook fresh mushrooms over medium heat for 3 to 5 minutes, adding chopped porcini during the last few minutes. Remove mushrooms from skillet, set aside and keep warm. Reserve the sauté pan for further use. Combine strained porcini liquid, chicken broth and wine in a large saucepan and bring to a simmer. Heat remaining 2 tablespoons butter and the olive oil in the reserved pan and sauté onion and garlic for 2 minutes. Add rice, stir to coat and sauté 2 to 3 minutes. Add simmering broth, a cup at a time, and continue cooking over medium-high heat until all the liquid is absorbed and rice is tender but firm, stirring occasionally. When risotto is done, it should still be very moist and not dry. Add mushrooms, Parmesan and parsley and stir to combine. Season to taste with salt and pepper. Serve hot with additional grated Parmesan if desired. Serves 4 as a main course, 6 to 8 as a side dish. Serve with Viansa Piccolo Sangiovese.

Serves 8. Serve with Viansa Prindelo or Piccolo Sangiovese.

www.viansa.com | 800.995.4740

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October wines for your enjoyment 2006 Viansa Farneta

2008 Viansa Lloyd’s Blend Red Wine

Our 2006 Farneta is a delightful blend of Primitivo (77%) and Zinfandel (23%), two closely related grapes that are grown in our cool Carneros vineyards. This is a classic Italian-style wine with wonderful aromas and flavors of cracked black pepper and wild raspberry. Wonderfully drinkable, it’s a great match for grilled foods or any meat slathered with barbecue sauce. We also enjoy it with classic Italian fare! #65064 $35 ($26.25 for members)

This medium-bodied red – a blend of Merlot (70%), Cabernet Franc (15%) and Primitivo (15%) – offers a deep garnet color and tempting aromas of cherry, boysenberry and cedar. Take a sip and you’ll notice distinct flavors of ripe plum and cherry along with notes of sweet oak and plush tannins. A great red wine to serve at your next dinner party! #65148 $67 ($50.25 for Premio members)

• Italian-style red • Pair with eggplant Parmesan or barbecued ribs • Enjoy now 2009 Viansa Arneis

Arneis means “little rascal” in Italian, an apt name for this lively white wine that dances on the palate! We blended Sonoma County Arneis (80%) with Chardonnay (15%) and Pinot Grigio (5%) to create a versatile and delicious wine with captivating notes of ripe peach, green apple, almond and orange zest. This tasty wine is ideal to serve guests as an aperitif before dinner. #65152 $20 ($15 for members)

• Fruity Italian white • Pair with a selection of goat cheeses or other appetizers • Enjoy now 2006 Viansa Prindelo

Our very own proprietary blend, Prindelo is a blend of Primitivo, Zinfandel and Teroldego – hence the name: Pri-ndel-o. With bright flavors of ripe berry and spice, it’s a great choice to serve with grilled meats – chicken, chops, ribs, etc. – glazed with fruity barbecue sauces. Or serve it alongside a garlic and herb-wrapped pork roast or classic shish kebabs! #65070 $35 ($26.25 for members)

• Distinctive red blend • Pair with roasted pork or grilled meat • Enjoy now 2008 Viansa Rose Dolcetto

Rose is all the rage in Europe, and we are big fans of this dry and delicious blush wine as well! It’s the perfect wine to serve chilled at autumn tailgate parties because it pairs so nicely with a wide array of appetizers and snacks. We also love it alongside grilled salmon with a teriyaki or citrus glaze! #65128 $17 ($12.75 for members)

• Dry and delicious blush wine • Pair with appetizers or grilled salmon • Enjoy now

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• Medium-bodied red blend • Pair with beef stroganoff or roasted veal • Enjoy now or cellar up to three years

2008 Viansa Chalk’s Edge Cabernet Franc Crafted from fruit grown in an esteemed Chalk Hill vineyard in Alexander Valley, this classic Cabernet Franc offers attractive aromas of raspberry, plum and spicy oak combined with flavors of ripe red cherry and notes of spice. With a deep garnet hue, it also boasts a medium body, nice long finish and gripping tannins. #65146 $67 ($50.25 for Premio members)

• Smooth, silky red • Pair with braised lamb shanks or grilled skirt steak • Enjoy now or cellar up to eight years 2007 Viansa Duane’s Ranch Primitivo

Primitivo is an Italian varietal that is very similar to California Zinfandel, and it’s equally at home here in Sonoma Valley. We blended Primitivo (95%) with Sangiovese (5%) to create this complex red wine with aromas of blackberry and cherry jam. Take a sip and you’ll also notice notes of bittersweet chocolate. Primitivo is a great food wine, an excellent choice to pour with all your favorite Italian fare! #65125 $70 ($52.50 for Premio members)

• Food-friendly Italian red • Serve with lasagna or spaghetti with meatballs • Enjoy now or cellar for up to three years

2007 Viansa Dylan’s Vineyard Zinfandel Dylan’s Vineyard is a small block of older Zinfandel vines located right here in Sonoma Valley. The grapes harvested from this vineyard yielded a wine with complex aromas of black currant and berry along with pepper-crusted bacon. This classic Zin offers flavors of ripe red berry and a rich, round mouthfeel. Enjoy it alone by the glass or as an accompaniment to your favorite autumn meal. #65126 $70 ($52.50 for Premio members)

• Classic Sonoma Valley Zinfandel • Serve with roasted beef and vegetables • Enjoy now or cellar up to three years


2005 Viansa La Nebbia A blend of Nebbiolo (75%), Sangiovese (13%) and Primitivo (12%), our 2005 La Nebbia is an innovative Italian blend with aromas and flavors of cranberry, pomegranate and ripe cherry. It also boasts distinct earthy notes that make it a nice match for mushrooms and truffles. “La Nebbia” means “the fog” in Italian, a nod to the misty Piemonte region where Nebbiolo originated. #65092 $30 ($22.50 for members)

• Dry, earthy red • Pair with stuffed mushrooms or risotto drizzled with truffle oil

• Enjoy now or within the next two years

2005 Viansa Reserve Cabernet Sauvignon We blended Sonoma County Cabernet Sauvignon (93%) with a bit of Merlot (5%) and Cabernet Franc (2%) to create this venerable reserve wine with aromas of blackberry, currant and oak. On the palate, it offers flavors of crushed wild berry and cocoa along with a nice, long finish. A perfect choice to pair with a great cut of beef! #65068 $50 ($37.50 for members)

• Classic reserve Cabernet • Pair with a grilled rib eye steak, London broil or wild game • Enjoy now or cellar up to five years 2009 Viansa Reserve Chardonnay Crafted entirely from estate-grown Chardonnay harvested from our Santo Giordano vineyard in the cool Sonoma Carneros region, this reserve Chardonnay is a real treat. Boasting delightful aromas of apple pie, butterscotch, melon and pear, it also offers flavors of crisp citrus and ripe apple. Ten months of barrel fermentation added distinctive notes of spicy oak, while malolactic fermentation (50%) provided a rich mouthfeel, full body and nice, long finish. #65160 $25 ($18.75 for members)

Cucina Viansa White Truffle Oil October is truffle season in northern Italy, and local villagers rejoice when truffle hunters bring their precious finds to market. You can enjoy the tantalizing flavor of fresh truffles with our versatile White Truffle Oil. Stir a few drops into mashed potatoes or drizzle into risotto for an autumn side dish you won’t soon forget! #77162 $12.25 ($11.05 for members)

Raspberry Mustard We love the flavor a bit of raspberry adds to this delicious mustard. Perfect slathered on a ham or turkey sandwich, it’s also a great ingredient to whisk into your favorite vinaigrette for a fruity zing. Or, try using it as a glaze for roasted pork tenderloin – delicious! #77159 $9.75 (8.78 for members)

White Truffle Honey It’s no secret that we love pairing wine, cheese and honey, and this White Truffle Honey takes this delectable pairing to a whole new level! Subtly seasoned with the flavor of white truffles from Northern Italy, this honey also makes a wonderful topping for hot scones or biscuits. #77074 $10.95 ($9.86 for members)

Toasted Coconut Cake Mix Did you know that Italians are crazy about coconut? It’s true. This quick and delicious Italian-inspired cake mix flavored with toasted coconut is a great item to keep on hand in your pantry for unexpected guests. You’ll have a dazzling dessert in no time at all! #77138 $6.75 ($6.08 for members)

• Rich, full-bodied white • Pair with grilled salmon or lobster risotto • Enjoy now 2009 Viansa Reserve Vernaccia

Our Carneros vineyards were the source of fruit for this distinctive reserve wine. We added Chadonnay (15%) to the Vernaccia (85%) and then fermented the wine in stainless steel to preserve the crisp fruit flavors of citrus, pear and apple along with bright mineral notes. This is a dry, well-balanced white that is a natural match for an array of different dishes. #65150 $20 ($15 for members)

• Crisp, refined white • Pair with sautéed sea scallops or lobster-filled ravioli • Enjoy now

www.viansa.com | 800.995.4740

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October Recipes Viansa Fettuccini alla Boscaiola ¼ pound fresh cremini or porcini mushrooms, sliced 1 small sweet withe onion, coarsely chopped 1/3 cup Viansa Pinot Grigio or Chardonnay wine 1/8 pound pancetta, chopped (optional) 1/8 pound prosciutto cotto, chopped (optional) 2 tablespoons Viansa White Truffle Oil and 3 tablespoons for finishing 2 cups heavy cream 1 pound fettuccini pasta 1½ cups freshly grated Parmesan cheese Viansa Italian Sea Salt to taste White pepper to taste In large sauté pan add mushrooms, onion, white wine, pancetta and prosciutto and white truffle oil. Cook until golden. Stir in cream; cook until medium viscosity. Cook the pasta in boiling salted water until al dente. Drain and add to sauté pan. Add parmesan cheese and toss over low heat. Salt and pepper to taste. Serve immediately and finish with white truffle oil. Yield 4-5 servings

Viansa Tuscan Raspberry Mustard Egg Salad with Scallions 1/3 cup homemade or gourmet specialty store mayonnaise 1 tablespoon Viansa Tuscan Raspberry Mustard ¼ teaspoon freshly ground pepper 4 hard boiled eggs, coarsely chopped 3 tablespoons minced green onion 4 slices home-style white bread 4-6 butter lettuce leaves ½ cup onion sprouts ¼ cup mixed edible flower petals (optional) In medium bowl, combine mayonnaise, mustard and pepper, mixing well. Add the chopped eggs and green onions, folding gently into the mayonnaise mixture. Spread each slice of bread on one side with mayonnaise. Place a lettuce leaf on each slice to cover the area in full. Spread egg mixture over the lettuce for each of the 4 slices of bread. Cut each piece of bread twice on the diagonal to yield 4 triangles. Sprinkle each triangle with onion sprouts and edible flower petals. Yield 16 open face appetizer servings

Viansa White Truffle Honey 4 ounce goat cheese round, Local brand or we have used the Vermont Creamery Classic Creamy Goat Cheese 4 tablespoons Viansa White Truffle Honey Black Pepper, freshly ground Shaved white truffle, roasted almonds, garnish (optional) Place goat cheese artisan round on plate. Top this creamy mild spreadable goat cheese with the white truffle honey. Garnish with shaved truffle or ground black pepper and roasted almonds. Serve with your favorite bread or flatbread. Yield 4 servings

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www.viansa.com | 800.995.4740


The faces of Viansa Name: Jim Butler Hometown: Prescott, Arizona Occupation: Aerospace executive and drag racer Tuscan Club Member Since: 2010 Favorite Viansa wines: 2002 and 2006 Ossidiana

Viansa Italian Coconut Cake 1 Viansa Italian Toasted Coconut Cake mix

Buttercream 1 cup unsalted butter, room temperature 1 tablespoon pure vanilla extract 4 cups sifted confectioners’ sugar 2-3 tablespoons milk 1 cup shredded coconut, toasted for garnish (optional)

Jim Butler (center) enjoying Viansa wines in the tasting room

Cake Prepare cake according to directions on package. Pour batter into 6 inch round or square pan. Bake at 350° for 25-30 minutes. Verify the cake is done. Remove from oven. Cool 10 minutes; remove from pan. Cool completely. Cut cake in half to yield two layers.

Buttercream In large bowl, cream butter with electric mixer. Add vanilla extract. Gradually add sugar, one cup at a time, beating well on medium speed. When all the sugar has been mixed in, buttercream will appear dry. Add milk and beat at medium speed until light and fluffy Layer buttercream as a filling between the two cake layers. Spread buttercream on outside of cake. Sprinkle cake with toasted shredded coconut. Yield 5 servings

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Jim Butler won the Top Dragster race at Infineon Raceway

im Butler is a regular visitor to Sonoma since he often races at nearby Infineon Raceway. It was during one such visit this summer that he stopped by Viansa, joined the Tuscan Club and loaded up on his favorite wines: three bottles of the 2006 Merlot, three bottles of 2006 Prindelo, a bottle of 2006 Lorenzo, a bottle of 2005 V Cabernet Sauvignon, a bottle of 2006 Ossidiana and a magnum of 2002 Ossidiana. It’s a good thing he did, because a few days later Jim won the Top Dragster race at the Lucas Oil Drag Racing Series at Infineon, and he had plenty of wine available to celebrate! “Everyone had a great time and they were very impressed with the quality of your wine,” Jim says of the Infineon win. “It was a really neat celebration.” Visiting Viansa, combined with winning the race and enjoying great wine and food in Sonoma with his good friends, made for the sort of visit “when you’ve got to pinch yourself. Life couldn’t be better.” Well, maybe a little bit better: One month later Jim was deep sea fishing with friends in the Bahamas when he landed a 314-pound tuna. Fortunately, he had saved the magnum of 2002 Ossidiana so the group was able to celebrate in style while the boat was still 50 miles off shore. “Too bad we didn’t have more,” he laughs. 11


A taste of what’s in store this holiday season! Our many Italian-inspired wines and foods were created to be shared with friends and family. We invite you to treat those you love to the many flavors of Viansa this holiday season. Here’s a sneak peek at what we’ll be offering. Visit www.viansa.com or call 800-995-4740 to place your order!

Italian Collection

Enjoy a taste of Italy without leaving home! We’ve packed six of our favorite Italian varietals – three reds and three whites – into a wood gift box. You’ll find our 2008 Viansa Barbera, 2005 Viansa Piccolo Sangiovese and 2005 Viansa La Nebbia Nebbiolo along with our 2009 Viansa Reserve Vernaccia, 2009 Viansa Arneis and 2009 Viansa Pinot Grigio. #80222 $157.50 ($133.88 for members)

Regalo

“Regalo” means “gift” in Italian, and we can’t think of a more welcome taste of Viansa to give or receive! Our 2005 Viansa Piccolo Sangiovese and our 2009 Viansa Chardonnay are packaged with our Viansa Bamboo Wine Opener and our Viansa 2-in-1 Wine Stopper. A great way to share the flavors of Viansa with friends and family! #80224 $68 ($57.80 for members)

La Pizzeria with Wine

This tempting holiday gift basket has everything you need for an instant pizza party! Included are: Viansa Pizza Sauce and Rustic Italian Pizza Dough Mix, Italian Olive Tapenade, Pinot Grigio Salami, a pizza spatula and pizza cutter along with a bottle of our 2005 Viansa Piccolo Sangiovese. #80229 $85 ($72.25 for members) La Pizzeria (without wine): #80230 $65 ($61.75 for members)

Visit www.viansa.com or call 800-995-4740. Happy Holidays!


Viansa October Magazine