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Tara Reprogle
 
December 21, 2017 | Tara Reprogle

Holiday Cranberry-Dijon Glazed Ham with Metz Road Pinot Noir

Oven-Roasted Cranberry-Dijon Glazed Ham

Ingredients

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

Instructions

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.

Time Posted: Dec 21, 2017 at 2:43 PM
Tara Reprogle
 
November 27, 2017 | Tara Reprogle

Holiday Shipping Schedule

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 contact@metzroadwines.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!

Time Posted: Nov 27, 2017 at 10:07 AM
Tara Reprogle
 
November 13, 2017 | Tara Reprogle

Metz Road Crushes it in the Vineyard

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.

Time Posted: Nov 13, 2017 at 3:43 PM
Tara Reprogle
 
March 7, 2017 | Tara Reprogle

Food & Wine Pairing: Chicken Piccata and Chardonnay

Serves: Four

Ingredients
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

Instructions

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.

Time Posted: Mar 7, 2017 at 2:18 PM
Tara Reprogle
 
March 1, 2017 | Tara Reprogle

Now Shipping To Alabama!

Now Shipping to Alabama!

We are excited to announce that we now offer shipping to residents of Alabama. The process is a bit different than typical shipments, so we’ve put it all into this handy post for you!

Why It’s Different

Instead of being able to ship directly to your doorstep, we must ship to an ABC Liquor Store of your choice. When it arrives, the store manager will call you to let you know that your shipment is ready for pickup.

The Process

When you place an order for shipment to Alabama, a Metz Road Wines representative  will reach out to you and walk you through the process. Simply choose the ABC Liquor Store closest to you, and we’ll do the rest!

Contact Us

If you have any other questions about shipping wine to Alabama, please reach out to us at contact@metzroadwines.com or call toll free at 1-888-772-4343.

Cheers!

The Metz Road Wines Team

Time Posted: Mar 1, 2017 at 2:57 PM
Tara Reprogle
 
October 18, 2016 | Tara Reprogle

Food & Wine Pairing: Metz Road Chardonnay with Fig & Pistachio Baked Brie

INGREDIENTS
5 tbsp apricot preserves
1/2 cup dried mission figs, chopped
1/4 cup dried cranberries
1/3 cup shelled pistachios
1/3 cup walnut hearts, roughly chopped
3-4 sprigs fresh rosemary
1 round of French brie

INSTRUCTIONS
Preheat the oven to 400 degrees F.
Thoroughly mix the apricot preserves, chopped figs, cranberries, pistachios, and chopped walnuts in a small bowl until well coated.
Place the round of brie in a small cast iron skillet or oven-safe dish. 
Top the brie with the apricot mixture.
Bake at 400F for 10 minutes or until brie is warm and softened.
Once the brie is softened, turn the oven to broil and broil the brie for 30 seconds or until the nuts begin to brown (be careful not to burn the top).
Remove from the oven and decorate with fresh rosemary sprigs.
Serve immediately with sliced baguette or crostini. 

Time Posted: Oct 18, 2016 at 9:06 AM
Tara Reprogle
 
October 1, 2016 | Tara Reprogle

Food & Wine Pairing: The Perfect Cheese Board

The Perfect Appetizer

An elegant cheese board makes for the perfect appetizer – with a quick visit to your local cheese shop or specialty cheese section and a few minutes to assemble, you have an appetizer that is a definite crowd-pleaser. Pair different styles of cheeses with different wines to accommodate red and white wine drinkers and include a variety of dried and fresh fruits to round out the selection.  

Where Do I Start?

The perfect cheese board includes a wide variety of cheeses, fruits both fresh and dried, cured meats, and nuts. Start by choosing one cheese from each of the following categories:

Young and Fresh – this includes fresh cheeses like mozzarella and riccotta, but goat cheese is the most wine-friendly of this category. Try both spreadable goat cheese and the harder and more pungent aged crottin style. Pair young and fresh cheeses with rosés, sparkling wines, dry white wines, and low-tannin reds like Pinot Noir.

Soft, Medium-Aged – this includes cheeses that are still soft but are aged for a few months like Brie and Camembert. These cheeses are some of the most versatile on a cheese plate, pairing well with both white and red wines and with a variety of fruits as well. Not too soft and not too strong, these cheeses still have enough flavor to stand up to a wide range of wines.

Semi-Hard, Medium-Aged – Emmental, Gruyere, Jarlsburg, Monterey Jack and young Cheddar make up this category. Medium-bodied whites like Pinot Blanc, Viognier, and white Rhone Blends and fruit-forward, lighter-bodied reds like Pinot Noir, Merlot, and Zinfandel pair well with these cheeses.

Hard, Aged – Aged Cheddar, Gouda, Parmesan, Asiago. Pair these cheeses with bold reds and full-bodied white wines. The aging process concentrates the flavors of the cheese meaning they can hold their own against bold red wines. Look for cheeses aged longer than six months.

Classic, Can’t-Go-Wrong Pairings

Try pairing our Chardonnay with brie - the creaminess of the brie works perfectly with our medium-bodied Chardonnay. Experiment with different toppings including salami, fresh pear slices, almonds, and honey. For our Rosé, try pairing with fresh goat cheese on water crackers and topping with pistachios, dried figs, proscutto, or strawberry preserves. With our Pinot Noir, choose an aged cheddar, smoked gouda, or a wedge of asiago. Top with proscuitto or salami. 

Finishing Touches

Assemble your cheese board by first placing the cheese, then adding crackers, toasts, and cured meats. Fill in the gaps with nuts, fruits, and fresh herbs for an effortlessly elegant look. Your guests will love discovering the diversity of flavors! Be sure to show us your creativity by tagging us in your photos with #MetzRoadWines!

Time Posted: Oct 1, 2016 at 11:18 AM
Tara Reprogle
 
August 11, 2016 | Tara Reprogle

Food & Wine Pairing: Metz Road Pinot Noir with Herb-Baked Salmon

2012 Metz Road Pinot Noir with Herb-Baked Salmon

Total Time: 15 mins

Serves: 6

This recipe is one of those dress-me-up-or-dress-me-down types of meals. Need to impress the in-laws? Serve alongside pasta! Want a quick and wholesome dinner after work? Make a salad with a light vinaigrette while the salmon bakes and in a few minutes you'll have a tasty, healthy dish the whole family will enjoy.

Paired perfectly with our 2012 Metz Road Pinot Noir, this bright and aromatic style of Pinot Noir perfectly matches fish dishes such as salmon.

Ingredients
1 large salmon filet, 2 lbs. (skin on)
1 large shallot, finely chopped
3 tablespoons chopped fresh parsley
5 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh dill
1 lemon, cut in half
3 tablespoons olive oil
Sea salt (or Kosher salt)
Freshly ground black pepper

 

Instructions
Preheat oven to 400° and generously grease a glass baking dish with olive oil. Place salmon filets skin-side down on the foil and sprinkle with salt and pepper. In a separate bowl, mix the shallot, herbs, olive oil and juice from half the lemon. Thinly slice the other half of the lemon into rounds. Place on salmon in a row across the top. Gently spoon the herb mixture on top of lemon and pat to cover filet evenly. Bake for 10 - 11 min or just until the salmon is cooked (you can check by inserting the tip of a small knife into the center). Serve and watch the compliments roll in.

If you loved this recipe, we'd love to see your photos! Find us on Facebook or Instagram and show us your culinary prowess!

 
Time Posted: Aug 11, 2016 at 11:05 AM
Tara Reprogle
 
July 20, 2016 | Tara Reprogle

Food & Wine Pairing: French Onion Soup with Metz Road Chardonnay

Serves 4

Ingredients

2 tablespoons olive oil
4 cups thinly sliced yellow onions
6 cups beef broth
¼ cup Chardonnay
1 teaspoon dried thyme
Salt and pepper to taste
1 baguette fresh-baked bread
2 slices Swiss or Gruyere cheese
4 slices Provolone cheese
¼ cup freshly grated Parmesan cheese

Instructions

Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions. Add beef broth, Chardonnay and thyme; simmer uncovered for 45 minutes. Pre-heat the oven broiler; taste soup and adjust seasonings as needed. Ladle soup into oven-safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice Provolone, ½ slice Swiss and 1 tablespoon Parmesan cheese. Place bowls on rimmed baking sheet and broil in the preheated oven until cheese bubbles and browns slightly. Serve immediately with a crisp green salad and chilled glass of Metz Road Chardonnay.

If you loved this recipe, we'd love to see your photos! Find us on Facebook or Instagram and show us your culinary prowess!

Time Posted: Jul 20, 2016 at 11:15 AM
Tara Reprogle
 
June 1, 2016 | Tara Reprogle

Food & Wine Pairing: Wild Mushroom and Chèvre Crostini with Metz Road Pinot Noir


Ingredients

12 slices French-style baguette bread
3 tablespoon extra-virgin olive oil, divided
10 oz. assorted wild and cultivated mushrooms
3 sprigs fresh thyme, leaves removed from stems
12 sprigs fresh thyme for garnish
1 clove garlic, finely minced
½ cup Metz Road Pinot Noir
2 tablespoon balsamic vinegar
Salt and pepper to taste
2 tablespoons Chèvre
1 tablespoon ricotta cheese
1 teaspoon finely chopped chives
1 tablespoon red pepper flakes

PREPARE

BREAD
Preheat oven to 350°. Place baguette slices on baking sheet and brush with 2 tablespoons olive oil. Bake for 8 – 9 minutes or until bread is crisp and lightly browned.

MUSHROOMS
Heat 2 teaspoons olive oil in skillet over medium-high heat. Add mushrooms and sauté for 1 minute then add garlic and thyme, sauté for 1 minute then add wine and balsamic vinegar, lower heat to medium-low and cook until liquid is almost entirely reduced, about 6 minutes. Remove from heat and set aside.

CHEESE
In a small bowl place 1 teaspoon olive oil, Chèvre, ricotta and 1 teaspoon chopped chives; stir until well combined.

ASSEMBLE
Spread thin layer of cheese on each crostini, top with mushrooms then garnish with red pepper flakes and sprig of thyme. Serve immediately with Metz Road Pinot Noir. 

Time Posted: Jun 1, 2016 at 1:54 PM