Russian River Valley Wine Archives - Enroute

Tag Archives: Russian River Valley Wine

Pinot and Pasta: One of our Most Versatile Winter Recipes

on January 10, 2020

Enroute Pinot and Pasta

“This potato gnocchi has everything I want in a winter recipe. The gnocchi are pillow-y yet filling. The parmesan cream offers subtle richness, without being over the top. The wild mushroom ragout adds the most delicious earthy flavors to the dish. But the most beautiful thing about this recipe? Its wonderful versatility.

You can skip the cream sauce or omit the ragout and it still tastes dreamy, even more so when paired with a glass of bright, berry inflected EnRoute Pinot Noir “Les Pommiers.”

Need to skip the truffles or swap the homemade gnocchi for your favorite store-bought dumplings? That’s fine. It will still bring out with the generous fruit flavors and soft sage-earth accents of our Russian River Valley Pinot.” – Chef Sarah Walz

 

One final chef’s note: Preparing and freezing the gnocchi ahead of time is encouraged for two reasons: it will significantly help you with your prep timing, and sautéed gnocchi adds a delightful “toothiness” to the texture of the potato pasta.

Gnocchi with Mushroom Ragout and Parmesan Cream

Serves 4

Gnocchi Ingredients

2 cups rock salt, for baking

1,000 grams Russet potatoes (roughly 4 medium-to-large potatoes)

1 egg

1 egg yolk

250 grams of flour (2cups)

1-2 teaspoons salt

1 teaspoon ground white pepper

 

2 tablespoons olive oil

Optional: 1/8 teaspoon nutmeg and one tablespoon chopped chives

 

Mushroom Ragout Ingredients

¼ cup extra-virgin olive oil

1 cup onions, diced

2 garlic cloves, minced

1 pound mixed mushrooms (hedgehogs, porcini, chanterelles), chopped to bite-sized pieces

Salt and freshly ground pepper

Fresh thyme sprigs

 

Parmesan Cream Sauce Ingredients

1 cup Chardonnay

1 shallot, sliced thin

2 thyme sprigs

1 quart heavy cream

1 1/2 cups grated parmesan

Optional: dash of nutmeg, for seasoning

 

Method

For the gnocchi:

First, wrap a full-sized sheet pan in plastic wrap and spay with non-stick cooking spray.

Bake potatoes on a bed of rock salt until soft. Remove and discard skins, then use a ricer to rice potato into a medium-sized bowl. Season with salt and fresh ground white pepper (an additional eighth of a teaspoon nutmeg and one tablespoon chopped chives optional), then add two tablespoons olive oil and the egg and egg yolk. As you add ingredients and begin to form your dough, be careful not to overwork it.

Sprinkle flour onto potato mixture, using your hands or a wooden spoon to mix until a sticky dough forms in the bowl. Then sprinkle a generous dusting of flour onto a clean work surface, place your potato gnocchi dough down and form a circular, flat ball. Cut one quarter of the dough and form it into a long snake. Slice one 1-inch piece and drop it into a small pot of boiling water. If the gnocchi falls apart, work two more tablespoons of flour into the dough.

Test two to three additional pieces until the dough stays together. Then, let your dough rest for 20 minutes, covered. Your dough should be below room temperature, and rather cool. Form gnocchi and place on sheet pan. When you’ve formed all your gnocchi, cook in salted boiling water. When the gnocchi rise to the top, remove with a slotted spoon. If you are serving right away, place cooked gnocchi in a shallow dish and toss with olive oil to keep them from sticking.

If you are preparing them in advance, remove the gnocchi and place in a large ice water bath to prevent them from continuing to cook. Spread them out on your sheet pan and place in freezer. When you are ready to serve, heat a large sauté pan on high heat, add two tablespoons vegetable oil and then add enough frozen gnocchi to cover – but not exceed – the bottom of the pan. (yes, it’s easier to sear the gnocchi’s from frozen). Each should have space to wiggle. Sauté until golden on all sides, season with salt and pepper and remove to serving dish.

 

 

For the mushroom ragout:

Heat olive oil in large skillet on medium-high heat. When the oil is almost smoking, add onions and garlic, lower temperature to medium-low and cook until the onions have wilted, roughly three minutes. Add mushrooms, season with salt and pepper, and sauté until the mushrooms are tender and all the liquid has evaporated.

 

 

For the parmesan cream sauce:

In a saucepan add Chardonnay, sliced shallot, and thyme sprigs and turn heat to high. Reduce until wine is al sec or has a syrup-like constancy. Watch it closely as it can quickly go from a syrup to a burnt mess if you’re not attentive. Add heavy cream and bring to a simmer. Cook for two minutes on medium-high heat.  When the cream has reduced by a quarter, strain the shallots and thyme sprigs and pour cream into a blender.  Blend on low and slowly add grated cheese until combined. Season with salt and white pepper (a dash of nutmeg is optional).

 

To serve:

Easily served family-style or in individual bowls, top your gnocchi with warm parmesan cream, followed by the mushroom ragout. If you’re feeling decadent, shave white truffles over each dish, pour a glass of EnRoute Pinot Noir “Les Pommiers,” and curl up by the fireplace with good company. Salut!

 

 

 

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

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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Our First-Ever EnRoute Russian River Pinot Noir Salon

on February 8, 2017

EnRoute Russian River Pinot Noir

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.

EnRoute Winemaking Team

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…)

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The Vintage Trifecta: A Look at the 2014 EnRoute Russian River Valley Pinot Noir

on May 11, 2016

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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…)

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Introducing EnRoute Single-Vineyard Pinot Noir

on November 23, 2015

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This month, we unveiled the debut vintage of our EnRoute Russian River Valley Single-Vineyard Pinot Noir: the 2013 EnRoute Amber Ridge Vineyard Pinot Noir and the 2013 EnRoute Northern Spy Vineyard Pinot Noir! These two vineyards comprise the backbone of our flagship Russian River Valley wine, the EnRoute Pinot Noir Les Pommiers, but they also make exceptional stand-alone wines.

Club members were the first to be offered these exciting new wines (we invite you to read more about our EnRoute Pinot Noir Club, here).To learn more about the inspiration behind their creation, read on! (more…)

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The New Girl: Kamyn Asher Joins the EnRoute Wine Team

on October 15, 2015

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In her first year as a full-time member of the EnRoute Team, Cellar Worker Kamyn Asher proved she’s got the humor and drive to keep pace with the pros. Which came in handy during what turned out to be EnRoute’s most high-speed Russian River Valley harvest to date.

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The Quiet Man: EnRoute Winery’s Master of the Cellar

on September 23, 2015

EnRoute Winery Cellar Master JP Perez

EnRoute Winery Cellar Master JP Perez

 

Ask the EnRoute Winery team about Cellar Master J.P. Perez, and you’ll hear very similar responses:

“He leads by example–just gets after it all day and into the evening. He NEVER complains or asks for time off or talks about how tired he is.”

“He’s a professional with his work. He gets the job done right, every time. No cutting corners.”

“He’s pretty quiet during harvest.”

 “He’s actually pretty quiet, and likes to actually DO the work instead of letting his team do everything.”

J.P. began his career with us in 1999 in the maintenance department at our sister winery, Far Niente. Recognizing his quiet work ethic and great attention to detail, the winemaking team eventually transitioned him into the cellar. In 2013, Winemaker Andrew Delos brought him on board as the EnRoute Winery Cellar Master, just in time to bring in our 2013 EnRoute Pinot Noir. He’s been an essential part of the team ever since.

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From the Ground Up: Gordon’s Russian River Wine Education

on September 8, 2015

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“It would not be a stretch to say that Gordon has had a hand in building everything in the winery – shelves, ladders, glycol lines, pumps, topping systems, air compressor parts, computer systems – all while building and then maintaining the EnRoute laboratory.” Andrew Delos, Winemaker 

 “Currently, I’ve been chancing things, by turning my iPod on “full shuffle,” a dangerous proposition, as this could mix Beastie Boys, Chopin, Metallica, and Thelonious Monk – and then suddenly throw out a lecture about Plutarch. I attempted all bluegrass yesterday morning; it did not go well. MUTINY.”   Assistant Winemaker Gordon Smith, on his PlayList Wars set

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Pinot Noir Harvest 2015: Winemaker Andrew Delos on Harvest Philosophy, Bottling While Picking, and PlayList Wars

on August 26, 2015

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“There’s nothing like listening to a little Rush while bottling, receiving fruit – and glass, simultaneously! – sorting, crushing, doing additions, sampling vineyards, and all with a team of seven people, total. I love this stuff!”

“And the bottling line just broke!”

–Andrew Delos, EnRoute Winemaker

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Springtime in Russian River Valley

on May 19, 2015

Flowering is underway in the vineyards,and we captured this exciting stage of growth on a perfect spring day. In Green Valley, our Northern Spy Vineyard is showing beautiful flower clusters (second photo). Further north in Windsor, the majority of the caps covering the flowers in our Amber Ridge vineyard (fourth photo) are just about to pop off and stamens are about to emerge. Next up in the life of the grape is fruit set, when the berries begin to form.

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Northern Spy Vineyard in Green Valley

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