2012 John Sebastiano Food and Wine Pairing

jseb food and wine pairing

FOXEN presents our weekly food and wine pairing

Our 2012 John Sebastiano Pinot Noir is a wonderful Sta. Rita Hills Pinot. We discovered this recipe below of duck breast with a pomegranate glaze from Martha Stewart and believe it will pair wonderfully with a glass of this particular Pinot Noir.

 93 points – Wine Enthusiast

92 points – Vinous

“The 2012 Pinot Noir John Sebastiano Vineyard is one of the more intense, explosive wines in the Foxen range. Dark red and black stone fruits, cloves, menthol, tar and licorice blossom as this large-scaled, voluptuous Pinot shows off its personality. The finish is rich, broad and creamy.” -Antonio Galloni

Retail: $48

Anchor & Compass Club: $40.80

Master & Commander: $38.40

Duck Breast with Pomegranate Glaze

INGREDIENTS
  • 1 teaspoon ground fennel
  • 3 tablespoons coarse salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground lavender
  • Three 1- pound duck breast halves, trimmed of excess fat and scored
  • Zest of 2 oranges
  • 1/4 cup brandy
  • 6 sprigs fresh thyme
  • 1 teaspoon freshly ground black pepper
  • Pomegranate Glaze
DIRECTIONS
  1. In a small bowl, mix together fennel, salt, lavender, and coriander. Place duck breasts, skin up, in a large dish. Sprinkle evenly with the spice mixture. Flip breasts over and place the zest, brandy, and thyme evenly on the flesh; let marinate for 30 minutes.
  2. Preheat oven to 350 degrees. Place the duck breasts, skin side down, in a large ovenproof skillet over medium heat. Cook until the fat is rendered and the skin is crisp and thin, about 15 minutes.
  3. Transfer breasts to oven and cook until pink in the center, about 4 minutes. Let duck rest for 2 minutes before slicing. Divide duck evenly among 4 serving plates and spoon over pomegranate glaze.

Pomegranate Glaze

INGREDIENTS
  • 2 tablespoons orange juice
  • 2 tablespoons brandy
  • 3 tablespoons honey
  • 2 pomegranates
  • 3/4 cup homemade or canned low sodium store-bought chicken stock
  • 2 teaspoons fresh thyme leaves
  • 3 tablespoons aged balsamic vinegar
DIRECTIONS
  1. Place the orange juice, brandy, and honey in a medium saucepan and bring to a boil. Immediately reduce to a simmer, add vinegar, and cook for 2 minutes.
  2.  Meanwhile, cut pomegranates in half. Hold pomegranate halves over a large bowl and beat each one with the back of a wooden spoon to release seeds and juices. Place 2/3 pomegranate seeds and any accumulated juices, thyme, and chicken stock in the jar of a blender; blend for 10 seconds. Strain pomegranate mixture through a fine sieve into saucepan.
  3. Return glaze to a simmer. Stir in butter. Spoon over duck and garnish with remaining pomegranate seeds.
Click the links below to find more recipes to pair with the 2012 John Sebastiano Pinot Noir 
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