FEATURE/Vichon Winery and Laura Chenel's Chevre debut "Chev & Chev" program.

OAKVILLE, Napa Valley--(BUSINESS WIRE FEATURES)--Nov. 17, 1994-- Two of Northern California wine country's most respected food and wine producers have announced a joint campaign.

Vichon Winery and Laura Chenel's Chevre will debut their "Chev & Chev" program in cities throughout the country this fall and winter.

"The program is designed to be both educational and fun with elements created to reach consumers at fine wine shops, grocery stores and restaurants. Our goal is to create excitement about interesting and delicious wine and food combinations, while raising awareness about the broad range of quality products produced in our region," Paula Kornell, director of sales for Vichon Winery, said in announcing the campaign.

The program features the winery's proprietary white wine Chevrignon (pronounced shev-reen-yon) -- a blend of Sauvignon Blanc and Semillon -- teamed with a variety of Laura Chenel goat cheeses. A series of events and special materials will highlight these two unique wine country products, including in-store cooking demonstrations and tastings; easy and delicious recipes developed by some of the country's most respected chefs; and cheesemaker/winemaker lunches and dinners hosted at selected restaurants throughout the United States.

"Our fresh chevre and Vichon Chevrignon are a natural match. The crisp fresh flavors of the one play off those of the other. Together they reveal aspects of character and flavor that may be missed by tasting each alone. In short, they form a delicious partnership," Laura Chenel said.

"This program really emphasizes wine's traditional and integral role at the table -- our Vichon wines are grown to naturally complement a variety of different foods," Karen Culler, Vichon winemaker said.

Laura Chenel's Chevre was founded in Sonoma County in 1981 and was the first commercial French-style goat cheese making operation in America. Today her commitment remains the same: to produce consistently high quality award-winning cheeses.

Founded in 1980 and purchased by the Robert Mondavi family in 1985, Vichon combines traditional French techniques and state of the art equipment to produce elegant fine wines. Vichon specializes in the annual production of four varietals: Chevrignon, Chardonnay, Cabernet Sauvignon and Merlot. -0-

CHEVRE PIZZA WITH PROSCIUTTO, RED PEPPER AND ARUGULA

Serves 6

INGREDIENTS ----------- Pizza Dough ------------ 1/2 teaspoon sea salt 2 teaspoon honey or sugar 2 tablespoon olive oil 1/2 cup water, room temperature 1 package dry yeast 1/4 cup warm water 1 1/2 to 2 cups unbleached all purpose flour

Pizza Topping -------------- 1 to 2 teaspoons extra virgin olive oil 8 to 10 Arugula leaves 1/4 teaspoon crushed chili flakes 8 ounce log Laura Chenel's Chevre (young and fresh) 3 to 4 ounces sliced prosciutto, cut in thin strips 1/4 cup roasted red pepper, cut into strips 1 teaspoon each basil and thyme

Accompanying Salad ------------------ 1/2 pound fresh mixed baby greens 1 shallot, finely chopped 2 tablespoons Balsamic vinegar 2 to 3 tablespoons extra virgin olive oil salt and cracked pepper to taste

PREPARATION ----------- Pizza Dough Combine first four ingredients in a small bowl and mix together. Dissolve yeast in 1/4 cup warm water. Add yeast and water mixture to first mixture. Slowly add flour until dough begins to form. Transfer dough to a lightly floured surface and knead until smooth. Let dough rise for 30 minutes to an hour.

Pizza Place a pizza stone or turned over baking sheet in oven and preheat to 500 degrees. Form dough into 10" to 12" pizza bottom. Place the dough on a pizza paddle or inverted baking sheet dusted generously with corn meal. Brush with olive oil, sprinkle with crushed pepper flakes. Arrange crumbled Chevre, prosciutto, Arugula and roasted pepper on top of pizza. Sprinkle with thyme and basil and season with salt. Slide pizza onto pizza stone or baking sheet, and bake for 10 - 15 minutes or until crispy.

TO FINISH --------- Slice pizza into 6 wedges. Dress the greens with olive oil and vinegar, salt and pepper. Place the pizza onto plates and garnish with baby greens.

Serve with 1993 Vichon Chevrignon Recipe by Michael Chipchase, chef, Vichon and Robert Mondavi Wineries -0-

Note to Editors: Photos available upon request.

CONTACT: Vichon Winery, Oakville

Margaret Kearns, 707/226-1395 ext. 3299