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Barbera

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Recipes


Pan-Seared Duck Breasts with Frisée, Cherry, and Almond Salad

Cooking duck breasts “low and slow” renders almost every speck of fat, leaving the skin crisp and the meat juicy. A light, crunchy salad dressed with a little of the hot duck fat helps balance the meat’s richness. Pair with California Pinot Noir or Grenache.



Chicken-Chipotle Posole with Avocado and Lime

A rich broth, moist hand-shredded chicken and smoky chipotle make this posole a standout. And you’ll have some extra poached chicken to enjoy in a salad the following day.


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