Paired with a chilled glass of Metz Road Chardonnay, this spice-rubbed grilled chicken will be the perfect accompaniment to your Independence Day celebration!
2 pounds skinless, boneless chicken thighs
¼ cup extra-virgin olive oil
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon dried thyme
1 teaspoon kosher salt
2 teaspoons garlic powder
2 teaspoons ground pepper
2 tablespoons red wine vinegar
1 tablespoon honey
Preheat grill to medium-high heat. Lightly brush grill with extra-virgin olive oil. Stir together paprika, chili powder, cumin, thyme, salt, garlic powder and pepper.
Toss chicken thighs with spice mixture.
Grill the chicken until it is just cooked through, 5 minutes per side. Remove from grill and place on serving platter.
Whisk together vinegar and honey, and brush mixture over grilled chicken prior to serving.
Cedar plank for grilling
8-ounce center-cut salmon fillets, 1 per person
¼ cup extra-virgin olive oil
¾ teaspoon salt
½ teaspoon ground black pepper
2 teaspoons finely grated lemon zest
1½ teaspoons fresh rosemary, finely chopped
1½ teaspoons fresh thyme, finely chopped
2 cloves garlic, minced
Lemon wedges, for serving
Submerge and soak cedar planks in water (using sink or bowl) for at least 1 hour. Prepare the marinade by combining the extra-virgin olive oil, salt, pepper, lemon zest, rosemary, thyme, and garlic. Coast the salmon evenly with the marinade. Cover and refrigerate for at least 30 minutes or until ready to grill. Preheat the grill to medium-high heat, pat the plank dry and place the salmon on top. Place the plank(s) on the grill, cover, and cook for 10 to 15 minutes, or until salmon is done to your liking. Garnish with lemon wedges and serve immediately.
We're thrilled to share the review below from the March 2018 issue of The Tasting Panel.
Metz Road 2015 Riverview Vineyard Pinot Noir, Monterey ($35)
This esteemed 215-acre site—the Scheid family’s northernmost estate vineyard—is located adjacent to the Pinnacles on a bench overlooking the Salinas River. With its moderate microclimate and cold afternoons, the Riverview Vineyard is fortunate to have a long growing season. The savoriness of this small-production Pinot Noir, produced from Pommard clones and grown in well-drained, decomposed granite, is interwoven with juicy fruit and an undercurrent of tobacco, earth, and wet stone. Distinct tones of Cara Cara orange kissed with butterscotch weave through the wine’s silky frame. 94 Points
Surf & Turf is perfect for special occasions, but no need to save it for a night out when it’s so simple to recreate at home! Paired with a glass of wine, this meal is perfect for a Valentine’s Day surprise. Cheers to love, delicious food and fantastic wine!
2 steaks (filet, strip or your favorite cut!)
6 large, wild-caught sea scallops
4 tbsp. unsalted butter
1 tbsp. extra virgin olive oil
4 large garlic cloves, minced
1 lemon, freshly squeezed
Sea salt and freshly ground pepper, to taste
Season the steaks and scallops with salt & pepper. Melt 4 tbsp. butter in a cast-iron or other heavy pan. Let garlic cook for 3-5 minutes, or until fragrant and softened. Sear steaks for approximately 3 minutes on each side, or until a crust forms. Baste the melted butter over the steaks with a spoon, cooking until preferred doneness is achieved. Allow the steaks to rest under loosely tented aluminum foil. In the same skillet, heat olive oil over medium-high heat, and sear scallops for a minute and a half to two minutes on each side, until a golden crust forms. Add a squeeze of lemon, to taste. Plate steak & scallops, and include lightly dressed, mixed baby greens. Enjoy with a glass of our 2015 Pinot Noir!
Cheers to 2018! As we look forward to another wonderful year here at Metz Road Wines, we want to let you know how we'll be shipping orders to protect your wines from freezing temperatures happening throughout the country this winter.
We are offering temperature-controlled shipping at no additional cost the month of January. We will be shipping temperature-controlled to all states except the following:
We can ship temperature-controlled to any of the states above at no additional cost to you, please just let us know at the time you place your order and we're happy to assist!
This service works a little bit differently than standard ground. With this method, your order will travel in a temperature-controlled truck to a hub near you. As soon as your order is accepted by the carrier, you will receive an email with your tracking code. Total transit time will be approximately two to three weeks and you will receive your tracking code 1-5 days before delivery.
We are so excited to be able to offer this service to you at no additional cost, knowing that your wines will arrive safe and sound to your door. If you have any questions or concerns about our temperature-controlled service, please do not hesitate to contact us at firstname.lastname@example.org or 1-888-772-4343.
Oven-Roasted Cranberry-Dijon Glazed Ham
2 cups fresh cranberries
¼ cup water
¼ cup honey
2 tablespoons dijon mustard
¼ cup apple cider vinegar
½ cup brown sugar
½ teaspoon paprika
5-6 pound cooked spiral-sliced ham
Preheat your oven to 325 degrees F. Combine cranberries, water, and honey in a medium saucepan over medium heat. Cook for about 4-5 minutes, until most of the cranberries have popped.
Add Dijon mustard, vinegar, brown sugar, and paprika and continue to cook for another 3-5 minutes until the sauce has thickened. Remove from heat and use an immersion blender to blend the cranberry mixture.
Place the ham on a roasting rack and use a brush to coat the ham all over with the cranberry sauce. Place the pan in the oven and roast according to instructions on ham. About 20 minutes before the ham is done baking, brush with sauce one more time. Once the ham has finished roasting, remove from the oven and transfer to a cutting board. Surround the bottom of the ham with fresh sprigs of rosemary, thyme, and cranberries for a beautiful presentation.
Here's a quick reference guide to our order and shipping schedule for the 2017 holiday season.
Please note that these shipping dates are intended to be guidelines and can change depending on weather or any other unforeseen events. If you have any questions about the status of your order, please give us a call toll free at 1-888-772-4343 or email us at email@example.com.
Christmas Holiday Schedule
Temperature Controlled Shipping: order must be received by 12/04/2017 for departure on 12/08/2017.
Ground UPS/FedEx Orders: order must be received by 12/14/2017 and last day to ship to arrive by Christmas is 12/15/17.
3 Day/2 Day/Overnight UPS/FedEx Orders: order must be received by 12/17/2017 and the last day to ship to arrive by Christmas is 12/18/17.
Our fulfillment house, UPS, and FedEx will all be closed on 12/25/2017.
Our offices will be closed Friday, December 22nd and will reopen Tuesday, December 26th. Have a Merry Christmas!
SALINAS, CA, October 4, 2017 – Dave Nagengast, winemaker for Monterey County’s Metz Road Winery, wanted to make sure his 2017 Chardonnay was as true to the Riverview Vineyard as possible. “We knew we wanted to ferment the wine using native rather than commercial yeast. But we realized that if we brought the fruit back to the winery, there was a good chance the commercial yeast strains that live in the building would probably dominate the indigenous yeast strains. So we came up with the novel solution of crushing the grapes in the vineyard.”
Dave and his team brought a small press and refrigerated container to the vineyard to initiate a true Riverview Vineyard indigenous yeast fermentation before bringing the juice back to the winery to complete its barrel fermentation. “We crushed and filled 10 barrels each of the Wente clone and Dijon clone 96. We used 100% new French oak from a couple of our favorite coopers. If we’re happy with the results, we’ll isolate the yeast and send it to a lab to create a culture for future fermentations.”
Says Kurt Gollnick, COO of Scheid Family Wines, “Our Riverview property is a sustainably-farmed vineyard perched on a bench overlooking the Salinas River. It’s located on the east side of the valley just below the Pinnacles National Park. This is an exposed site with little protection from the strong winds that roll through the valley every afternoon. During the summertime, Riverview is typically cooler than comparable sites in the Santa Lucia Highlands and Arroyo Seco.”
“So far the quality looks great for Chard,” says Dave. “The flavors are ripe and concentrated and the acids are firm. The Pinot in 2017 also looks superb – great color, quite rich and very intense. This was one of the few sites in Monterey that was unaffected by the heat wave.”
Metz Road is owned by Scheid Family Vineyards. It is distributed nationally in all major markets.
What is the purpose of the wind turbine?
The wind turbine will generate power for our winery operations using a clean, renewable source of energy.
How does a wind turbine work?
The wind turns the propeller-like blades around a rotor. the rotor is connected to the main shaft, which spins the generator to create electricity.
How tall is the wind turbine?
The wind turbine’s blades reach 396 feet into the sky (nearly a 40-story building), and the centerline of the turbine’s hub is 264 feet above ground. On a clear day, the turbine can be seen for miles.
How much power is the wind turbine capable of creating?
The turbine will generate 4.5 million kilowatt hours yearly. this is the equivalent of powering 467 homes or using 7,300 barrels of oil. The wind turbine eliminates approximately 3,162 tons of carbon dioxide emissions.
How fast do the blades turn?
The blades turn at a speed of 22 RPM (revolutions per minute).
What technology does the turbine use?
The wind turbine has five internal computers: one in each blade to monitor and adjust the rotation speed when necessary, one in the nacelle (which houses the generator), and one main computer in the tower base that communicates with all the other computers. This turbine has its own server at Foundation Windpower and is monitored continuously by GE.
Why did you choose a wind turbine over solar panels?
For our local conditions in Monterey County, turbines are more effective than solar. The wind turbine generates electricity at night, it doesn’t lose efficiency due to dust, and it doesn’t use valuable agricultural land or create the maintenance issues that rooftop installations create. It is the perfect power source for the inexhaustible winds of the Salinas Valley.
How much energy does the winery use and how much will the wind turbine offset?
The winery uses about 900,000 watts at peak (0.9MW) and the turbine will generate double this load.
How does this wind turbine fit into Scheid Family Wine’s commitment to sustainability?
Scheid Family Wines has always been committed to sustainability. All 4,000 acres of our estate vineyards in Monterey County are officially certified by the California Sustainable Winegrowing Alliance. 100% of our wastewater is recycled and all our grape must is composted and spread as nutrition in the vineyards. We use 100% drip irrigation and low impact farming methods. we even have 250+ owl boxes to control rodent populations naturally. installing this wind turbine is yet another facet of our desire to preserve the environment.
4 whole boneless, skinless chicken breasts
salt and pepper
½ cup flour
2 Tablespoons butter
2 Tablespoons olive oil
1 cup chicken broth
2 whole lemons
1 cup heavy cream
½ cup capers
1 pound angel hair pasta
In a large pot of boiling, salted water, cook pasta according to package instructions; drain well. In the meantime, heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium high heat. Season each side of the chicken breasts with salt and pepper and dredge in the flour. Working in batches, place the chicken breasts in the hot skillet and cook for about 3 - 4 minutes on each side, or until nicely crispy and no longer pink inside. Ensure breasts do not touch and that there is sufficient room in the pan. When done, remove from skillet and set aside on a plate.
Turn the heat to medium. Add chicken broth, lemon juice, heavy cream, and capers. Bring the sauce to a boil, stirring occasionally, then reduce heat to low and continue cooking until slightly reduced, about 4 minutes. Season to taste with salt and pepper.
To serve, place pasta on plate, set chicken on pasta, spoon the sauce over both then sprinkle chopped parsley on top.