Archive of EnRoute Winery
on February 19, 2019
Get ready to go wild for this mushroom, pork and Pinot Noir menu from our winery kitchen. The quintessential pairing here is the pork tenderloin and our flagship Russian River Valley Pinot Noir, EnRoute “Les Pommiers,” but the wild mushrooms (foraged or store-bought) take it to heavenly levels!
“It’s a mushroom forager’s favorite time of year here in Northern California. Although I’ve long enjoyed harvesting my own mushrooms, I recently had the pleasure of going on my first professionally guided wild mushroom hunt. It was rainy and cold as we trekked out to coastal Jenner, but the soggy day spent digging in the dirt rewarded us with a roasted mushroom feast that evening. That impromptu supper inspired the roasted mushroom and pork recipe below. It’s woodsy, meaty and fantastic with our EnRoute Pinot Noir, “Les Pommiers.” I’m excited to share it with you!” – Executive Chef Sarah Walz
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
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.
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…)
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.
on April 12, 2017
We served this Asian-inspired appetizer with our flagship Russian River Pinot Noir during our first-ever EnRoute Salon this past February (learn more about the event here), The rains were pouring outside, but the indoor vibe was pure Beach Boys and surf boards. Placing the lettuce cups in the bamboo basket added just the right tropical touch. Since then, it’s become our favorite Pinot Noir appetizer for casual gatherings and small dinner parties. (more…)
on February 8, 2017
Although 2007 was our first vintage for EnRoute, we’ve been enchanted by Russian River Pinot Noir for nearly three decades. We’re clearly passionate about our wines. So, when our Napa Valley sister winery, Nickel & Nickel, invited us to hop over the county line and introduce our new single-vineyard Pinot Noirs during their annual Open House, the entire EnRoute winemaking team (yes, those gents pictured below) showed up to pour and talk about our passion for Pinot.
In addition to our new single-vineyard collection, we brought the newest release of our flagship Russian River Pinot, the EnRoute “Les Pommiers,” to the Salon. This was the very first time we’ve poured all four of our EnRoute Pinots together at one event, and it was very exciting to taste them all side by side. The single-vineyard wines showcased the pedigree of their individual site, yet ultimately they underscored the greatness of our “Les Pommiers” blend.
For those who missed this year’s Open House event, we put together a quick and easy recap of the tasting notes from the day. (more…)
on November 4, 2016
And Access to Our Single-Vineyard Russian River Valley Pinot Noirs!
One of the things we most often hear from those who love our Russian River Valley Pinot Noir and Chardonnay is, “We’d love to visit your winery!” And then we have to tell them that we don’t, in fact, have a tasting room—that for now, the best way to experience EnRoute is through our wines—or by visiting our brand new website.
The new EnRoute website features our Russian River Valley wines and the vineyards where they are grown. You are likely familiar with our flagship Pinot Noir, “Les Pommiers,” which began with the 2007 vintage. But you may not know we produce a Chardonnay, “Brumaire,” and limited-release Single-Vineyard Pinot Noirs.
Join the Club or sign up for the List to access (more…)
on October 21, 2016
Russian River Valley harvest. “The picking starts at midnight and continues until sunrise. The fruit comes into the winery in waves, where it’s hand-sorted, destemmed and moved into open top tanks. Punchdowns happen around the clock. There is coffee, so much strong coffee. There’s that moment when your shoes are still soaked from processing fruit the morning prior (or was it the day before that?), and you start to wonder if it’s possible to sleep on a forklift,” says EnRoute Winemaker Andrew Delos. Grinning, he adds, “And on top of it all, we have to miss the first four weekends of college football.”
on May 11, 2016
With the release of our 2014 EnRoute Pinot Noir Russian River Valley, “Les Pommiers this month, we can’t help but flash back to August, 2014, when one of the earliest, most intensely-paced harvests in EnRoute history kicked off. Below, Winemaker Andrew Delos recounts: (more…)