Darcie Barrels
From Darcie’s Kitchen – Spring 2017 Wine and Food Pairings





2013 Hoffman Chardonnay and Oven Roasted Pistachio Crusted Salmon

The Hoffman Chardonnay is the fullest bodied white wine we produce so I have always enjoyed it interchangeably with dishes that scream for Pinot Noir, such as my Oven Roasted Pistachio Crusted Salmon. I roast vegetables alongside the Salmon having everything go in and out of the oven together, giving me time before dinner to enjoy a glass of Hoffman Chardonnay with friends!

The 2013 vintage was 100% barrel-fermented in new French oak, primarily Francois Frères, with regular stirring of the lees.

This wine features complex layers of lush tropical fruit with enticing aromas of green apple, pear, and toasted almonds. It has a buttery rich, creamy feel on the mouth, a slight flavor of aged Gouda with a lingering finish of vanilla and caramel.

92 Points – Wine Enthusiast Magazine, Editors Choice
Gold Medal – San Francisco Chronicle Gold Medal – Monterey Wine
Gold Medal – Pacific Rim Wine

The Hoffman vineyard consists of three distinct Northeast facing blocks inside the DeMayo Vineyard and is a stone’s throw from my Livermore art studio. We hand harvest each block separately so we can whole-cluster press each bunch to produce the most expressive fruit.

Oven Roasted Pistachio Crusted Salmon Recipe

1/2 cup shelled and chopped Pistachios
1/3 cup dried bread crumbs
1/4 cup Dijon mustard
1/4 cup honey or brown sugar
1/4 cup Darcie Kent Vineyards olive oil
4 6-ounce salmon filets
1/3 cup Darcie Kent Vineyards olive oil
1/4 tsp red pepper flakes
1/2 tsp sea salt
2 heads of fresh broccoli
1 head fresh cauliflower

Preheat oven to 350 degrees.

Finely chop the pistachios or quickly whirl them in them in a food processor. Mix with bread crumbs. Whisk together the Dijon mustard, honey or brown sugar and olive oil.Spread over salmon filets and sprinkle with the chopped pistachio bread crumb mixture. Arrange on a baking pan.

Cut the broccoli and Cauliflower into small pieces. Toss with olive oil, sea salt and red pepper flakes on a baking sheet. Bake both the salmon and vegetables together for 20min. Enjoy!

2013 Old Vines Merlot and Honey Orange Duck Breasts over Dried Cherry Arugula Salad

We love grilling duck in the Kent home, but it can be tricky to pair with wine depending on how much skin and fat you leave on the breast. My Honey Orange Duck Breasts over Dried Cherry Arugula Salad is the perfect spring into summer meal that balances out heavy and light elements in a delightful way. Our Old Vine Merlot has enough oomph to stand up to the duck’s sweet and sour taste, but without overwhelming the arugula salad.

Old Vine Merlot is Darcie’s original wine – first produced in 1996. These mature, low-yielding vines run north to south yet tilt to the west with a shallow red clay soil and persistent breeze that forms the ideal combination for growing world-class Merlot.

This exceptionally well-balanced wine has enticing aromas of fresh plums and bright flavors of blueberry and blackberry with a pleasant mocha finish that is a hallmark of this wine.

Honey Orange Duck Breasts over Dried Cherry Arugula Salad Recipe

Serves 6


1 bag of arugula
1/2 cup dried cherries
1 fresh apricot, chopped
3 green onions, both white and green parts, chopped
4 oz chèvre goat cheese, crumbled or cut into small pieces
1/2 cup pecans, toasted

Salad dressing:

1/4 cup balsamic vinegar
1/2 fresh squeezed orange
1/2 cup Darcie Kent Olive Oil
Freshly ground pepper

For the Duck:
6 6oz Duck Breasts
1/2 juice from orange
2 tablespoons honey
1/2 teaspoon cinnamon
1/2 teaspoon fresh ground pepper

Preheat the oven to 350 degrees. Trim fat off to sides to leave 3″ x 1 1/2″ down the middle of each breast. Run a knife diagonally across several times and then again the opposite way to create a diamond pattern. Place the breasts in a baking dish.   Mix the orange juice, honey cinnamon and pepper together and pour over the duck breasts. Bake at 350 degrees for 20 min.

For the salad:

Toast the pecans. Put in a pretty bowl with the arugula, dried cherries, apricots, green onions, and chèvre.

Toss with the salad dressing and lay a serving on each plate. Slice the duck and arrange over the salad.

2012 Stone Patch Cab Franc and David’s Favorite Pork Tenderloin with Spice Rhubarb Chutney

I love our Stone Patch Cabernet Franc with David’s Favorite Pork Tenderloin with Spiced Rhubarb Chutney. The tart cherries (or cranberries depending on the season) and cinnamon beautifully mirror the fruit and spice of my Cab Franc.

No matter how often we clear the boulders from the vine rows in our Stone Patch Block, they miraculously reappear in our small 2.5- acre home vineyard each spring, churned up from the adjacent Greenville Fault. And that’s how our Stone Patch block got its name. Winemakers for centuries have known that these tectonic soils tend to produce dynamic wines!

This amazing Cab Franc has ripe cherry, plum and raspberry fruit flavors. Firm acids, combined with age worthy tannins, make this a balanced-structured wine. The palate shows cassis, pepper and juniper notes.

Voted “Best Red Wine” in the 2016 Tri-Valley Uncorked! Competition

David’s Favorite Pork Tenderloin with Spice Rhubarb Chutney Recipe


3/4 cup honey
1 tablespoon balsamic vinegar
1/4 cup Darcie Kent Vineyards Stone Patch Cabernet Franc
1 tablespoon minced peeled fresh ginger
1 stick cinnamon
6 whole cloves
1/4 teaspoon dried crushed red pepper flakes
1/2 cup chopped red onion
4 cups 1/2-inch sliced fresh rhubarb
1/3 cup dried cranberries or tart cherries

2 pork tenderloins, about 1 1/2 lbs total
2 teaspoons dark chocolate baking powder
1/2 teaspoon cinnamon
1/2 teaspoon freshly ground pepper
1 tablespoon Darcie Kent Vineyards olive oil

Sautéed Zucchini and Carrots

6 organic carrots, cut into long thin strips
2 Zucchini cut into long thin strips
1/2 teaspoon oregano
Sea salt
2 tablespoon Darcie Kent vineyards olive oil
1/2 cup dry white wine or water

For Chutney: Simmer spices, honey, onion, vinegar and wine in a saucepan over medium heat for 5-10 minutes. Add rhubarb and dried cranberries or cherries and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely.

For Pork: Preheat oven to 350 degrees. Combine chocolate powder, cinnamon, and freshly ground pepper. Rub over tenderloins. Lay in a roasting pan. Cook for 30 min or until pork registers 155 degrees.

For Vegetables: Slice the carrots and Zucchini into long thin strips and toss together with oregano and sea salt. Gently sauté in olive oil until tender, adding white wine or water after a few minutes to keep the vegetables moist and from sticking to the pan.

Arrange carrots and Zucchini in a wreath on each plate. Place 4-6 pieces of sliced pork in the middle and spoon 2 tablespoons chutney over the port.

2013 Clone 337 Cab and Firepit Fillets with Cabernet Sauce

In our home, nothing seems to go better with a great Cabernet than a thick steak! If in doubt, try our Firepit Fillets with Cabernet Sauce. It seems a shame to use half a cup of Clone 337 Cab in the Sauce, but I’ve always believed that wine is food and you deserve the finest ingredients.

Firepit Fillets with Cabernet Sauce Recipe

Firepit Fillets:

1 teaspoon fresh or dried thyme
1 tablespoon dark unsweetened cocoa
1 teaspoon paprika
1/2 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon freshly ground pepper
6 6-oz fillet mignon

Red Wine Sauce:

2 tablespoons DKV olive oil
1/2 cup DKV Clone 337 Cab
3 tablespoons cognac
3 shallots, chopped
1 teaspoon chopped fresh thyme
6 tablespoons unsalted butter
Fresh ground pepper and sea salt

For the fillets:

Place paper towels above and below the fillets and let them sit several hours up to two days, changing frequently. Mix the spices together and rub over the fillets one hour before grilling. Bring to room temperature before grilling.

For the sauce:

Sauté the shallots and thyme in olive oil over medium high heat until the shallots are soft and aromatic. Pour in the Cabernet Sauvignon and cognac and reduce by half to 1/4 cup. Add the butter, one tablespoon at a time while stirring constantly. Season with sea salt and freshly ground pepper to taste. Place steaks on the plates and spoon the Red Wine Sauce over. Yummy!

2013 Field Blend Zin with Grilled Buffalo Burgers with Gorgonzola Mushroom Sauce

Our Field Blend Zin is the perfect compliment for my Grilled Buffalo Burgers with Gorgonzola Mushroom Sauce since both the food and wine are a cacophony of flavors.  I spent a lot of time growing up in Colorado and I am used to cooking with Buffalo. Bison is wonderfully lean and flavorful meat, but regular beef can easily be substituted.  since both the food and wine are a cacophony of flavors.

Since wines are made in the vineyard, why not plant a vineyard with the final wine in mind? Our neighbors did just that with a one-acre block containing 495 Zinfandel vines and 165 Petite Sirah vines to create a throwback “field blend” with brambly dark fruits that intrigue but never overwhelm.

The 2013 vintage features ripe plum, raspberry, and blackberry flavors with pleasant oak-derived spices such as cocoa, vanilla, and coconut. This is a soft, round, juicy Zinfandel with a rich mouth feel and a lingering, long, fruit and spice finish.

Grilled Buffalo Burgers with Gorgonzola Mushroom Sauce Recipe

Serves 4

1 1/3 pounds ground buffalo or beef
1/2 teaspoon freshly ground pepper
1/4 teaspoon sea salt
1/2 teaspoon paprika
1/4 teaspoon chili powder
4 oz Gorgonzola
1/2 pound shiitake mushrooms, sliced
1/4 pound mixed wild mushrooms, sliced
1 leek, sliced, white part only.
1/3 cup Darcie Kent Olive Oil
1/3 cup Darcie Kent Zinfandel

Form burgers into 1/3 pound patties. Mix together seasonings and sprinkle both sides of patties. Grill.

Sauté the sliced leaks and mushrooms in the olive oil until the leaks and mushrooms are lightly browned. Add the Zinfandel to the pan and continue to cook over medium to low heat. Reduce the wine by half. Turn of heat and immediately crumble the gorgonzola over the leeks and mushrooms so that it just begins to melt.

To serve arrange patties on plates and top with the gorgonzola mushroom sauce. Enjoy!

2010 Madden Ranch Petite Sirah with Spice Rubbed French Lamb Chops with Roasted Vegetables

Our 2010 Madden Ranch Petite Sirah is a lovely wine that cries out for Spice Rubbed French Lamb Chops with Roasted Vegetables. Lamb – whether leg or rack – can be fatty in a delicious way, and our Madden Petite Sirah has the ability to take this hedonistic pleasure up a notch or two.  This is a meal that never ceases to impress. It is also amazingly simple and required little time in the kitchen. It is one of my go to meals when entertaining.

An historic area that was once home to Livermore’s famed Olivina Ranch and Cresta Blanca Wineries — the Madden Ranch Petite Sirah vineyards consistently produce great wines. Gentle rolling hills and a unique northeast to southwest diagonal row layout ensures optimal sun exposure for our Petite Sirah grapes. Virginia and John Madden (yes, that John Madden,) experiment with diverse sustainable growing practices to suit each unique hill and arroyo.

Vintage 2010 greets the nose with blackberry and blueberry, complimented by firm tannins and a cherry, cocoa, spice and black pepper palate. Full bodied, fruit driven and soundly structured: A truly unique, single vineyard Petite Sirah that continues to improve with age.

Double Gold Medal SF Chronicle & Rhone Shootout Competition

Spice Rubbed French Lamb Chops with Roasted Vegetables Recipe

Serves 4

1 teaspoon fresh or dried oregano
1 teaspoon fresh or dried thyme
1 teaspoon fresh or dried mint
1 teaspoon cocoa powder
1/2 teaspoon freshly ground pepper
1/2 teaspoon sea salt
16 French Lamb Chops
3 red potatoes
3 orange sweet potatoes or yams
12 baby bell peppers
1/2 pound Brussels sprouts
1/3 cup Darcie Kent Olive Oil
Sea salt

Preheat oven to 350 degrees. Remove lamb chops from packaging and dry off with paper towels. Rest them on and cover them with paper towels in the refrigerator up to a couple days. The day you use them mix together the spices and rub them on the lamb chops. Place in a roasting pan. Bring to room temperature before baking. Roast for 30 minutes for medium rare.

Slice all the vegetables into bite size wedges and toss them together with olive oil and sea salt and spread on a baking sheet. Bake at 350 degrees for 30 minutes with the Lamb. Toss again after 15 minutes. If the Brussels sprouts get brown before the potatoes, remove them and keep warm.   Enjoy!