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Tara Reprogle
 
May 18, 2016 | Tara Reprogle

Food & Wine Pairing: 2012 Scheid Vineyards Estate Pinot Noir with Baked Salmon

 

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 Estate 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: May 18, 2016 at 2:56 PM
Tara Reprogle
 
May 8, 2016 | Tara Reprogle

Food & Wine Pairing: 2014 Scheid Vineyards Estate Roussanne with Seared Scallops with Balsamic Glaze and Roasted Cauliflower

 

Serves 4

Roussanne is an intriguing and versatile wine that doesn’t get enough time in the spotlight. Although Roussanne is common as a component in blends, it isn’t often bottled on its own. We were so excited with the quality of the 2014 Roussanne, however, that we had to share it in a limited production bottling of 125 cases. And then we immediately went about finding the perfect recipe to match its light and refreshing character.

We finally settled on this deliciously healthy (and quick!) recipe featuring scallops seared and then placed on a bed of roasted cauliflower with a balsamic glaze. The scallops hold up well to the Roussanne without overpowering the delicate flavors, and the sweetness of the balsamic glaze and currants balance the earthiness of the cauliflower.

Ingredients

1 large cauliflower, separated into florets

1/2 cup olive oil

Kosher Salt

Freshly ground pepper

1/3 cup pine nuts

1/2 cup currants

1/4 cup balsamic vinegar

1/4 cup Scheid Vineyards Rousanne

1 shallot, finely chopped

8 jumbo sea scallops

1/4 cup tarragon leaves

Instructions

Preheat oven to 425° and generously coat a glass baking dish with olive oil. In large bowl, toss cauliflower with 2 tablespoons of olive oil, sprinkle with salt and pepper then roast in prepared dish for 40 minutes. Meanwhile, in microwave-safe bowl, combine the currants, balsamic vinegar and water and microwave at high power for 1 minute, then steep while cauliflower roasts. Strain the soaking liquid into a small saucepan, setting currants aside in a small bowl, then simmer until reduced to 2 tablespoons. Whisk in ¼ cup olive oil and chopped shallot; season with salt and pepper. In a large skillet, heat the remaining 2 tablespoons of olive oil over high. Season scallops with salt and pepper and add them to skillet in a single layer. Cook over high heat until golden brown on the bottom, about 1½ - 2 minutes. Turn and cook the scallops on the other side for about 1½ - 2 minutes. In a large bowl, gently toss the cauliflower with the pine nuts, currants, tarragon and balsamic reduction. Adjust seasonings and transfer to four plates. Top each plate with two scallops and serve immediately.

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: May 8, 2016 at 3:41 PM
Tara Reprogle
 
April 3, 2016 | Tara Reprogle

New Release: Explore our 2012 Scheid Vineyards Reserve Pinot Noir

2012 PINOT NOIR RESERVE

Terroir is a French word meaning that certain something that exists because of the unique combination of  climate, soil, aspect, rainfall, grape variety, clone and other critical factors that exist in a very specific locale. It is, in essence, the taste of place. And no other varietal reflects its sense of place more than the temperamental Pinot Noir grape. It’s a fascinating wine that, as Miles in the movie Sideways rhapsodized, has flavors that are “the most haunting and brilliant and thrilling and subtle and ancient on the planet.” The 2012 Reserve is a blend of our best barrels of the 2012 vintage. Comprised of Pinot Noir clones Pommard, 667, and 777, it is an elegant wine with enticing aromas of ripe strawberry, cherry, rose petal and truffle, effortlessly balancing richness and finesse.

VINEYARDS The cool temperatures of Monterey County present ideal growing conditions for Pinot Noir. Our 2012 Reserve was sourced entirely from our Viento and Riverview Vineyards. Both of these estate vineyards are located in the Greenfield area. The morning fogs, cool winds and longer-than-average growing season translate into intense black fruit flavors, full structure and excellent varietal character.

VINTAGE The 2012 growing season was picture-perfect. The spring months were temperate and uneventful, with no significant frost threats and ideal temperatures. Cool nights and overcast mornings followed by breezy afternoons made the summer months perfect for even ripening and good flavor development. Excellent harvest-time conditions allowed us to let the grapes hang until optimal ripeness was achieved.

WINEMAKING We picked our delicate Pinot Noir grapes by hand at optimum ripeness in the cool, very early morning hours. Upon arrival at the winery, the grapes were destemmed, but not crushed, into small fermentation bins and allowed to cold soak for three days, (cold soaks are used to help stabilize color and enhance flavor). The juice was then fermented in small lots in open top fermenters and punched down three times a day at the height of fermentation, then held on the skins for two weeks before pressing. The must was drained, pressed to stainless steel tanks and, after settling the heavy solids, the juice was racked clean to barrels for secondary fermentation and aging. Aged for 20 months in 100% French cooperage, the wine was bottled then laid down for an additional 18 months prior to release. Our goal in selecting the very best barrels was to attain an ideal balance of tannin,

Time Posted: Apr 3, 2016 at 10:28 AM