Hot News Blog – Matchbook Wines

Hot News Blog

Read the lastest news about our wines and winery!

April 6th, 2021

Wine Club Recipe: Capay Grazing’s Mezze Board

by: Anna Sargent

To celebrate the inaugural release of our new Pillars of Hercules Red Blend, we found inspiration in Greek-style entertaining for our new perfect pairing.
Local food artist Kate Montgomery, owner of Capay Valley Grazing Co., stepped in to help us create the perfect list, tips and tricks for making the ultimate Greek Mezze Board.

What is a Mezze Board, you ask? Translated literally, the word mezze (meh-ZEH) means a taste or a bite. It is used to describe small plates of savory snacks that are served as a complement to drinks. What could be more perfect to pair with a wine named for the power and strength of a Greek God?

Feeds: Approximately 10 people                Total prep/cook time: 30 minutes

Suggested Accoutrement:

    • 12 oz. container fresh hummus
    • 12 oz. container fresh tzatziki
    • 12 oz. container tabbouleh
    • 1cup of mixed Greek olives
    • 12 oz. container fresh marinated mozzarella balls
    • 8 oz. herbed feta cheese, cubed
    • 1 jar roasted red peppers
    • 14 oz. jar of marinated artichoke hearts
    • 2 large cucumbers, sliced
    • 6 small radishes, halved
    • 1 lemon, sliced and halved
    • 8-10Dolmas (stuffed grape leaves)
    • 1 container cherry tomatoes
    • 6 oz. assorted nuts
    • Assorted meats (such as salami and prosciutto)
    • Matchbook Extra Virgin Olive Oil, for drizzling
    • 1 package soft pita bread, brushed lightly with olive oil and toasted


Building your Mezze Board: Pro-Tips

  • Factor in your guest count. Depending on the number of guests, choose a platter or cutting board that is large enough to hold all of your dishes and sides. Square, round, or oval, white, patterned or colored – the dish you choose will be your vehicle as guests snack and nibble directly from the plate.
  • Taking center stage. Start by placing your hummus, tzatziki and olives in small bowls or ramakins. Place these randomly on your platter.
  • A little flare. Garnish hummus with a drizzle of Matchbook Olive Oil and cut cucumbers lengthwise for optimum dipping.
  • Color is king! Now it’s up to you to have fun with this recipe! Envision what you want your board to look like. Get creative, use complimenting colors like reds and greens or purples and yellows – breaking up the white and tan items with color. Keep layers and textures in mind as you arrange the board. You be the artist; the sky is the limit.
  • Finishing touches. When all sides are on the plate, fill in with warm fresh pita bread just before serving. Pop a bottle of Pillars of Hercules Red Blend and enjoy with friends!

 About our Guest Food Artist: Kate Montgomery

Kate Montgomery was born and raised in Wyoming and now calls the beautiful Capay Valley home. She established Capay Valley Grazing Co. in 2020 and now serves the greater Yolo County area with unique boards and boxes.

Each board and box includes a variety of fresh and local accoutrements such as cured meats, cheeses, olives, fresh fruit, dried fruit, seasonal veggies, nuts, jams, honey, artisan crackers and a sweet treat.  Availability of certain items will vary by season.

All boards are curated on eco-friendly boxes or 100% biodegradable disposable trays. Capay Valley Grazing Co. also offers elegant wood boards and beautiful round cheese boxes to help elevate your presentation.

If you’re a local, you can order through Instagram  or on the phone by calling 406-850-4107.

For those of you who wish to enjoy one of Kate’s boxes on the Matchbook patio, she offers always free delivery to Matchbook Winery!

Not a wine club member? Click here for more information about how to join the Matchbook Wine Club!

March 12th, 2021

Wine + Pizza Pairing Guide

by: Virginia Valdez Sandfer

Springtime brings the perfect weather for dining alfresco. What’s better than enjoying wood-fired pizza and #matchbookwines on the patio? Whether you are dining at home or on our patio – PIZZA + WINE always make the perfect match. Check out our pairings below.

February 11th, 2021

Hey, Sweets! Comfort Food Pairings for Valentine’s Day

by: Virginia Valdez Sandfer

The past year has been a challenge, to say the least! In the spirit of keeping things simple this Valentine’s Day, ditch the roses and fancy chocolates. Instead, gather an assortment of your favorite comfort foods like cookies, brownies, and cupcakes to pair with your favorite Matchbook wine.

Perfect Pairings:

Tip: For a healthier sweets option, try sliced Asian pears or an exotic fruit like Gooseberry.

Click here to download our FREE Valen-Wine Postcards – print at home on letter-sized cardstock.

Happy Valentine’s Day from Your Friends at Matchbook Wine Company.

January 28th, 2021

International Day of Women and Girls in Science

by: Virginia Valdez Sandfer

International Day of Women and Girls in Science is February 11th. Today (and every day) we recognize the critical role women and girls play in science and technology. We want to shine the spotlight on an awesome woman on our team – lab director, Mikayla Callen Ruvalcaba. She is pictured above testing the yeast and checking fermentation on our Malbec, Cabernet, and Petit Verdot.

Mikayla has been working with Matchbook since the summer of 2013. She is originally from Wisconsin and earned her Bachelor of Science Degree in Chemistry from Carroll University in WI. Mikayla loves reading, writing, and spending time with her adorable 8-month old son and loving husband.

Thanks for all you do, Mikayla!


January 8th, 2021

Wine Club Recipe: Kuji’s Salmon Croquettes

by: Anna Sargent

To celebrate the new vintage of our 2020 Tinto Rey Rosé, we teamed up with locally-loved Kuji Asian Grill from our neighboring town – Woodland, California. This delicious Wine Club recipe is perfect to pair with a bottle of Rosé on a cold winter’s night!

We are so grateful to Kuji’s talented chefs, Kai and Suji Jung, for taking time to share this recipe with us. We hope you enjoy it as much as we do!

Makes: Approximately 8 servings                Total prep/cook time: 90 minutes


  • 1 lb. Yukon gold potatoes, peeled and quartered
  • 1 medium zucchini, diced small
  • 1 medium carrot, diced small
  • 1 medium yellow onion, diced small
  • ½  bunch of green onion, diced small
  • 12 oz. fresh salmon, diced large
  • 1 cup butter
  • Canola oil for deep frying (amount varies, based on pan size)


  • 4 eggs 
  • 2 cups flour
  • 2, 8 oz. boxes of Panko crumbs


  1. Place potatoes in a small pot and cover with water. Bring potatoes to a simmer and cook for 20 – 30 minutes until tender, drain in colander and let dry.
  2. Sauté the zucchini, carrots, and yellow onion on medium-high heat with 2 tablespoons of butter until tender. (About 3 minutes)
  3. Melt the remaining butter slowly over medium-low heat in a small saucepan. Once butter is melted, add the salmon and poach until fully cooked, about 10 minutes. Remove the salmon and reserve excess butter.
  4. In a large bowl, smash the potatoes, and add in the cooked vegetables, green onions, salmon and reserved butter. Mix thoroughly and season with salt and pepper to taste. Let cool to room temperature.
  5. Once cooled, form mixture into croquette patties and place on a tray lined 
  6. with parchment paper. Place tray in refrigerator and let set.
  7. Place the flour, eggs, and panko into separate bowls. Whisk the eggs with 2 ounces of water. Cover croquettes in flour, then egg, and then panko.
  8. Heat enough oil to completely submerge croquettes to 325 degrees. Gently place croquettes in oil, and fry for about 5 minutes or until golden brown.
  9. Drizzle croquettes with lemon aioli and enjoy with a glass of Tinto Rey Rosé!

 About the Guest Chefs: Kai & Suji Jung

Chefs Kai and Suji Jung have been bringing classic dishes from Hawaii and Korea to Woodland since early 2019. Kuji Asian Grill offers outstanding food lovingly prepared in an open kitchen – where you can hear your marinated short ribs hit the fire, listen to your rice crisp in the hot stone-pot bibimbap, and “talk story” with the chefs.

Kai grew up in Davis, California, where he realized his true passion: eating. This led him to attend the Culinary Institute of America in Hyde Park, New York. He then moved to the Big Island of Hawaii, started working for the Hilton Waikoloa Village, and met his wife Suji who is also the co-owner and chef of Kuji Asian Grill.

Suji is a native from the bustling port city of Busan, South Korea. Raised in a restaurant family, she spent much of her youth in the kitchen learning to cook from her mother. She attended Kyungnam College in Busan where she obtained her Certificate of Professional Korean Cooking along with her degree in Culinary Arts.

In 2019, they started Kuji together, realizing their dreams of sharing their interpretations of classic dishes from both Hawaii and Korea. Kuji is located in Gibson Plaza next to Pioneer High School and Woodland Community College and offers a casual eating space with delicious food.

Not a wine club member? Click here for more information about how to join the Matchbook Wine Club!