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Wine Club
A wine club membership designed for the intrepid explorer and tastemaker, or anyone looking to drink something new and delicous. With each shipment, you will discover extraodinary and unique wines, and the stories behind these passionate winegrowers and the regions they call home.
From $98.00
Curated Collections
Choose your own wine adventure with our 4-, 6- and 12-bottle Curated Collections. Ideal for enhancing your personal cellar or giving as thoughtful gifts. Shop by Occasion, Region, or Staff Favorites, and explore the diverse and extensive Vinalia portfolio today.
Bottle Shop
Embark on a journey through the world of wine, one grape at a time. Our Bottle Shop showcases the hidden gems of lesser-known wine regions, granting you access to incredible wines rarely found in the US.
Seasonal Sips
Cozy up this season with our Wines of Winter Collection, featuring rich, warming bottles perfect for chilly nights and festive gatherings.
Gift Guide
Shop Vinalia's wine gifts for all of the wine lovers in your life. From your favorite bottles to one-off collections and gift cards, all include a custom note. Gifting wine just got easier.
Corporate Gifting
Whether it’s for your team, clients, or partners, Vinalia’s handpicked wine collections offer a personal and unforgettable way to say thank you. We offer white glove service to ensure that every detail is accounted for, and we’ll streamline the whole process for you to make gift-giving simple.
Wine Tastings
At Vinalia, we believe every bottle tells a story, and our wine tastings bring those stories to life. Led by certified wine experts—including our co-founders, Bryce Wiatrak (Master of Wine candidate) and Mary Collineau (WSET Diploma candidate)—our tastings are engaging, educational, and anything but boring.
Our Producers
We source wines from winemakers across the globe who honor their land, history, and traditions. Their passion, dedication, and expertise are evident in every bottle we offer. Explore their stories here and discover the unique grapes they cultivate, as well as the regions they call home.
Our Story
Our goal is to shed light on the people, regions, and traditions that make up the incredibly diverse world of wine today. For we believe that great wine can come from any grape, any region, and any one. Read Our Story here.
Our Recipes
Just as the world of wine is vast and diverse, so too is the culinary landscape, though many local delicacies remain unrepresented here in the US. Our recipes honor the culinary traditions of the regions we source from, highlighting dishes that complement our wines.
Our Journal
Planning a trip to Greece and want to learn about its top wine regions and grapes? Or are you looking to discover 10 new Italian grapes to try? Discover answers to these questions and more in Our Journal, our weekly blog dedicated to all things wine.
Cultivar Club
Vinalia's Exclusive Loyalty Program. Join the club and be rewarded with exclusive discounts, club member perks and more!
INGREDIENTS
Prepare the duck: Remove the tenderloins (the thin strips of meat on undersides of the duck breast) and reserve for another use. With a sharp knife, trim away any gristle from the undersides of the breasts and trim any excess fat. Score the skin in a diamond pattern, cutting through the fat but not quite reaching the meat.
Sprinkle with salt on both sides, then rub 1 tsp cracked black peppercorns all over. Leave at room temperature for 1 hour. (For deeper flavor, refrigerate the breasts for several hours or overnight, then return to room temperature before cooking).
Heat a large, heavy skillet over medium-high heat. When the pan is hot, lay in the duck breasts, skin-side down. Let sizzle gently for 7 minutes, until skin is crisp and golden, adjusting heat as necessary to keep from getting too dark too quickly.
With tongs, turn the breasts over and let them cook another 3 minutes for rare, 4 to 5 minutes for medium-rare. Transfer to a warm platter and let rest.
Make the sauce: Pour off almost all the fat from the pot, leaving just a teaspoon or two (keep rendered duck fat for another use, like duck fat potatoes...). Add in the shallot, garlic, and 1 tbsp freshly ground black pepper. Sauté until garlic and shallot begin to brown, about 2 minutes. Deglaze the pan with Cognac and reduce by half.
Add in the demi-glace and heavy cream, lowering the heat as necessary to maintain a gentle simmer and reduce until thickened. Finish the sauce by swirling in the butter, adding an optional 1 tsp cognanc off the heat if you prefer a stronger flavor of Cognac.
Slice the rested duck breast crosswise, not too thickly, at a slight angle and serve with the sauce.
A couple of notes:
Vintage: 2020
Grape Variety: 54% Merlot, 23% Cabernet Sauvignon, 18% Cabernet Franc, 5% Malbec
Region: Pécharmant, France
Drink If You Like: Bordeaux, Napa Valley Cabernet, Malbec
Alcohol: 15%
A leading example from this historic French appellation, this Pécharmant from Château de Tiregand demonstrates the majesty of Merlot when given the spotlight in a blend. Sumptuous and velvety in its texture, the wine finds rich, brooding flavors of cassis, black plum, tobacco leaf, and cocoa powder. Maturation in French oak barrels lends further structure and sweet baking spice flavor. Long and enjoyable today, the wine can easily be cellared for a decade or longer.
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