Having trouble viewing this email? Click here to view a web version. November Quarterly Newsletter 2012 Harvest Update This year delivered perfect weather through the growing season with warm days and cool nights. A short heat spike in September pushed things along into a perfect October. A bout of rain delayed things for a few days but the rest of harvest went smoothly with the last of our Cabernet coming in at the end of the month. Sauvignon Blanc received additional hang time with the slightly cooler than normal summer weather. It was harvested during the first three weeks of September. Crop size and quality were above average with after two years of meager crops, our Merlot finally bounced back with stellar yields and quality. Cabernet was balanced with slightly above average crop size and fantastic quality. Sip and Shop in Style Give yourself a gift when you visit Provenance Vineyard for your holiday shopping. Open daily, 10 a.m. to 5 p.m., allow us to share with you our Napa Valley. Find the perfect gift without the crowds, and pick up some of our more limited edition wines. Passport Member? Kick off your holiday season with "A Toast to Rutherford" Three days, and three ways to celebrate with us. Friday Night Welcome Reception at Mumm Napa, featuring bubbles from Mumm, and big bottle pourings from Frank Family, Hewitt, Grgich Hills, Meander and Round Pond, paired with savory bites. Saturday and Sunday, grab your Passport and wind your way through Rutherford, where you will have the unique opportunity to experience the people, wines and vineyards that make this region so special! Saturday Night Winemaker Dinner, hosted at Alpha Omega Winery, and featuring the culinary skills of vintner Robin Baggett, along with courses from Honig, Meander, Provenance, and Grgich Hills, paired with their wines. Click here for event details and to purchase your Passports As a thank you for being a loyal Honig fan, please enter promo code MEMBER to receive 20% off the ticket purchase price! Participating Wineries include: Alpha Omega, Beaulieu Vineyards, Conn Creek, Elizabeth Spencer, Foley Family Wines, Frank Family, Grgich Hills, Hewitt Vineyards, Honig Meander, Mumm Napa, Peju, Pina Napa Valley, Provenance, Raymond, Round Pond, St. Supery, Sullivan, Tres Sabores ,Wm. Harrison IN THIS ISSUE • Harvest Update • Sip and Shop in Style • A Toast to Rutherford • Featured Pairing UPCOMING EVENTS Rutherford Passport Weekend • November 30th Call to RSVP for Future events Phone: (707) 968-3633 OUR WINE CLUBS Provenance Vineyards Wine Club members enjoy great wines and great benefits year-round.   Start a new tradition with this Thanksgiving wine pairing from Joey Altman Pan Roasted Duck Breast Honey Roasted Root Vegetables, Faro, Dried Cranberries, Pistachios Serves 6 Duck breasts 2 large Muscovy duck breasts olive oil salt and pepper to taste Honey-roasted vegetables 1/2 cup honey 2 large or 3 medium carrots, peeled and cut into medium dice 1 teaspoon cumin seed 1 medium red onion, peeled and cut into eighths salt and pepper to taste 1 parsnip, peeled and cut into medium dice 1 turnip, peeled and cut into medium dice 1 bulb of fennel, trimmed, halved, cored and cut into 1/2" thick wedges 1 tablespoon fresh thyme leaves, chopped juice of 1 lemon Farro 1 cup raw farro 1 cup baby arugula 1/4 cup whole tarragon leaves 1/2 cup whole parsley leaves 1/2 cup basil leaves, torn into pieces about the same size as a parsley leaf 1/4 cup toasted pistachios 2 tablespoons minced shallots 1/4 cup extra virgin olive oil 2 tablespoons sherry vinegar salt and pepper to taste Cranberry jus 2 tablespoons minced shallots 1 + 2 tablespoons butter 1/2 cup dried cranberries (or cherries) 2 cups red wine 1 cup duck or chicken broth salt and pepper to taste Duck breasts: Preheat oven to 350° F. Preheat a cast iron skillet over medium-high heat. Trim the duck breasts of excess fat and score the skin. Coat with a little olive oil and season well with salt and pepper. Without any oil or butter in the pan, place the duck breasts skin side down in the skillet. Do not move them; cook for 8 to 10 minutes to render the skin crispy. Without turning them over, place in the oven and cook for 5 to 6 minutes, just until the breasts are medium rare. Remove from the oven and allow to rest in a warm area for at least 5 minutes before slicing. Honey-roasted vegetables: In a large skillet over medium-heat, boil the honey until it turns a dark amber color. Add the carrots and cumin seeds and stir until the carrots are evenly coated and start releasing their juices. Add the onion; season with salt and pepper and continue cooking until the carrots are tender and have reabsorbed the juices and honey. Deglaze with lemon juice. Transfer to a large mixing bowl and allow to cool to room temperature. Farro: Cook the farro in a pot of boiling and lightly salted water until tender, about 20 minutes. Drain and place in a large mixing bowl. When the farro has cooled slightly, combine with the honey-roasted vegetables, arugula, herb leaves, pistachios, shallots, oil and vinegar and season with salt and pepper to taste. Cranberry Jus: In a heavy-bottomed saucepan over medium heat, cook the shallots in 1 tablespoon butter until lightly browned. Add the cranberries, red wine and broth; turn down heat to a simmer and reduce liquid to one-third its original volume. Add the remaining 2 tablespoons butter; bring to a boil and whisk until butter is melted and incorporated. Season with salt and pepper to taste. To serve: Slice duck. Place a mound of the farro salad in the center of each plate and top with three slices of duck. Drizzle the cranberry jus on and around the duck and serve immediately.   Forward this email   · Share to Facebook · Post to Twitter Please Enjoy Our Wines Responsibly DrinkIQ.com This email is sent by Provenance Vineyards. Please do not forward this email to anybody who is under the legal purchase age for alcohol or outside of your country. Provenance Vineyards and the Century Council support responsible drinking. Provenance Vineyards respects your privacy. For details about what data we collect and how it is collected and used, please see our Privacy Policy and Terms and Conditions. If you no longer wish to receive these emails, please reply to this message with "Unsubscribe" in the subject line or simply click on the following link: Unsubscribe © 2012 Provenance Vineyards, Rutherford CA Provenance Vineyards PO Box 668 Rutherford, CA 94573 Toll Free 866.946.3252