EnRoute - Russian River Valley Pinot Noir

A Super Versatile Salmon and Pinot Noir Menu!

by on August 29, 2018

 

“It’s wild king salmon season in the San Francisco Bay Area! The season usually starts in May and runs through October, and I love using the fresh catches for dinners here at the winery. We served this Cedar Plank Roasted Salmon during a private event just last week, pairing it with wilted kale and fresh cranberry beans (I’m a little obsessed with beans right now).

The kale is really jamming in our garden and tomatoes are hitting their peak, so the menu was 100% seasonal and garden-inspired. We served our EnRoute Pinot Noir, “Les Pommiers,” alongside it. The wine’s bright acidity balanced the salmon’s natural oiliness, while its generous red fruit flavors brought out the richness of the fish.”

Far Niente Family of Wineries Chef Sarah Walz

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From the EnRoute Kitchen: A Favorite Russian River Wine and Food Pairing

by on February 27, 2018

 

As we slowly transition into spring, we invite you to warm up the last nights of winter with one of our favorite Russian River wine and food pairings: Roasted Duck Breast with Agrodolce and our flagship EnRoute Russian River Valley Pinot Noir, “Les Pommiers.”

Our winery chef, Sarah Walz, loves the subtly sweet yet sour flavor profile that a sauce agrodolce lends rich, tender meats like duck breast. For this particular recipe, we turn to saba, a grape-based syrup that can best be described as akin to balsamic but softer, rounder and less acidic. If you can’t find a high-quality saba near you,  Balsamic Reserve can serve as a palate-pleasing substitute.

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A Classic Food and Wine Pairing, with a Latin Twist!

by on November 8, 2017

 

A classic food and wine pairing gets a Cuban infusion with this exciting EnRoute Russian River Pinot and pork stew menu from The Yum Yum Foodie.

Our food and wine history with The Yum Yum Foodie goes back to the days before he was famous for  his #DoucheyDuckLipsSelfies and the TV host was better known as Eddie. Even then, though, his energy and passion for wine, food and adventure was contagious.

For the past seven years, we’ve followed The Yum Yum Foodie’s travels in search of foods and places that move him, and we’ve watched him embrace his own Latin culinary heritage along the way.

It was with those Latin food roots in mind that we asked The Yum Yum Foodie to take our  brand new three-bottle wine collection, The Epicure, and create three Cuban-inspired holiday dishes around it. (more…)

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Red Wine for Summer, EnRoute Single-Vineyard Pinot, Pt. 2

by on July 18, 2017

When temperatures really start to climb, this Single-Vineyard Pinot Noir from one of Russian River Valley’s coolest pockets, is our go-to red wine for summer! Get to know EnRoute’s Northern Spy Vineyard Pinot Noir.

red wine for summer

It’s official. Summer is here, and with it comes so many great occasions to get outside, break out your backyard smoker and pull the cork on a great bottle of wine. The summer caveat, however, is that you want a wine that can hold its own against the rich flavors of, say, a slow-smoked pork shoulder, yet has bright, silky flavors that still feel refreshing on a hot day.

On sunny July and August days here at EnRoute, we often turn to our Single-Vineyard Pinot Noir from one of our coolest Russian River Valley sites, the Northern Spy Vineyard. The wine consistently gives us the most intoxicating fruit-floral perfume (think plums, violets and lavender) with cool, dark blue fruit flavors, and a beautifully lifted minerality on the finish.

Keep reading to learn more about this special Green Valley vineyard and wine: (more…)

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Summer Wine List: EnRoute Single-Vineyard Pinot Noir, Pt. 1

by on June 7, 2017

 As we transition from late spring into early summer, we can’t get enough of our EnRoute Single-Vineyard Pinot Noir from the Amber Ridge Vineyard.

The days are long and warm. The evenings still hold a bit of that late spring chill. It’s the time of year when we want something more textured and complex than the uber-crisp white wines and rosés that are “trending” this season. We want something vibrant, that can be enjoyed slightly chilled, yet that also holds up to the glazed, double-cut pork chops we’re serving out on the back porch.

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