Hot News Blog – Page 2 – Matchbook Wines

Hot News Blog

Read the lastest news about our wines and winery!

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

Ingredients:

  • 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)

Breading:

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

Instructions:

  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!


December 8th, 2020

The Silver Shovel Showdown!

by: Virginia Valdez Sandfer

After fermentation is complete, cellar crew members must take on the feat of scooping tons of grape skins out of our wine tanks. With the proper gear and some muscle, our hardworking crew gets down and dirty. Every year there is a fierce and friendly competition between the crew to get on the leaderboard for the most tons shoveled. To add to the fun, our Head Winemaker, Dan Cederquist, adds a silver plaque with the winner’s name to a shiny silver shovel that hangs all year in the winery office. This year, the winner was also the recipient of a custom made silver shovel t-shirt.

Our 2020 winner was J.P. Bermudez, coming in at 486.1 tons!

“J.P. was an incredible force this year, jumping into nearly all the tanks in the first 5 weeks. He was the clear leader from the beginning and had such a commanding lead that at the end. When he was called back to run the bottling line there was nobody close to catching him. J.P. ended up with 486.1 tons.” – Dan Cederquist

Also, recognized for his efforts for the 2019 year, was Adan Gallo who received a custom t-shirt to show off his bragging rights. But he didn’t let that silver shovel go easily …

“2019 was a huge year for us with over 2200 tons of reds fermentation. Adan dug out a record 498.7 tons nearly breaking the 500-ton mark. These 2 guys are some of the hardest working crew that I’ve ever seen. Hats off to them both!”- Dan Cederquist, Head Winemaker

Cheers to both J.P. and Adan, we’re proud to have you as part of our team!


November 24th, 2020

The Arsonist Red Blend & Matchbook Cabernet Named Top 100! by Wine Enthusiast

by: Virginia Valdez Sandfer

BREAKING NEWS! Our 2017 The Arsonist Red Blend made the Wine Enthusiast’s 2020 Top 100 List coming in at #71.

This makes two (2!) Matchbook wines featured on Wine Enthusiast’s top 100 lists this year: 2018 Matchbook Cabernet Sauvignon coming in at #28 on the Top 100 Best Buy list and now 2017 The Arsonist Red Blend on the Top 100 list.

Our 2017 The Arsonist Red Blend will be on the list in Wine Enthusiast’s Best of the Year issue to be released on December 15.

Congrats again to our amazing winemaking and vineyard teams for working together to make fabulous, high-scoring wines from the Dunnigan Hills!


November 9th, 2020

International Tempranillo Day!

by: Virginia Valdez Sandfer

It’s International Tempranillo Day! We’re celebrating with a SALE. Enjoy two of our bold, Spanish-style reds at a special price today (11/12/2020) only!

Tempranillo is a grape indigenous to Spain and used in the great Rioja and Ribera del Duero wines, you can find it planted in 500,000 acres of the world’s vineyards, making it the fourth most planted wine grape, and that would be enough reason to celebrate.

Until recently, the entire acreage was almost all grown in Spain. This noble grape is rapidly spreading, creating excitement and a spirit of cooperation among adventurous vintners bringing this Old World variety to New World soils. Tempranillo today is grown in many countries including our very own Dunnigan Hills. And that’s why The Tapa Society  (Tempranillo Advocates, Producers and Amigos Society) established this yearly celebration –  International Tempranillo Day. (via Tapa Society)

Tinto Rey Estate Bottled Tempranillo
SALE: $13
Regular: $15.99


Spain meets California in our Tinto Rey Tempranillo. Spicy old-world flavors play nicely with the bright juiciness of Dunnigan Hills fruit. Buy Now »  

 

 

 

Tinto Rey Estate Bottled Super Tinto Red Blend 
SALE: $16Regular: $21.99


We chose the most flavorful lots of Estate Grown Tempranillo, Graciano, Tannat and Petit Verdot to create this unique Dunnigan Hills blend. There is a lot going on in this complex red with flavors that keep unfolding with each sip. Buy Now »  


October 29th, 2020

Wine Club Recipe: Anna’s Holiday Chocolate Bars with Raspberry Drizzle

by: Anna Sargent

Since I have always enjoyed baking for my family and friends during the holidays, I decided to test my skills and come up with my own creation for this quarter’s Wine Club recipe. One of my favorite pairings is dark chocolate and red wine, and I hope you enjoy this quarter’s recipe for “Anna’s Holiday Chocolate Bars” as much as I do! (For best results, pair it with a glass of The Arsonist Red Blend).

Speaking of perfect holiday pairings – I think most of us would agree that 2020 has been a tough year, making wine one of the best gifts you can give this holiday season! So take advantage of your 15% Wine Club discount and give the gift of Matchbook Wine. Some of my favorite gift-worthy wines are the rich and creamy 2018 The Arsonist Chardonnay, or the toasty and smooth 2017 Mossback Chalk Hill Merlot. Order your wine online or visit our tasting room now to get a head start on your holiday shopping! Let’s spread holiday cheer one bottle at a time!

Makes: (16) 2-inch bars                           Total prep/cook time: 45 minutes

Bar Ingredients:

  • 1 stick (½ cup) of unsalted butter
  • 1 cup of dark chocolate chips
  • 2 cups all-purpose flour
  • ¼ teaspoon of salt
  • 1 ½ teaspoons of baking powder
  • 1 ½ teaspoons of baking soda
  • ½ cup of baking cocoa
  • 3 eggs and 1 egg yolk, at room temperature
  • 1 cup of sugar
  • 2 teaspoons of vanilla extract

Sauce Ingredients:

  • 1 ½ pounds of fresh raspberries
  • ¼ cup white sugar
  • 2 teaspoons of lemon juice

Directions:

  1. Preheat the oven to 325 degrees. (I prefer convection bake).
  2. In a medium-sized saucepan over low heat, melt the butter with the chocolate, stirring occasionally until smooth. Remove from heat and allow to cool until luke-warm (5-10 minutes).
  3. Combine the raspberries, sugar, and lemon juice in a small saucepan over low heat, stirring occasionally.
  4. Once the raspberries have broken down (3-5 minutes), remove from heat and press the sauce through a fine strainer to remove the seeds.
  5. Cool the sauce to room temperature and refrigerate for at least 45 minutes before serving.
  6. In a small bowl, combine the flour, salt, baking soda, baking powder, and baking cocoa. Set aside.
  7. In a large bowl, beat the eggs and sugar until light and creamy (about 2-3 minutes), add the vanilla and beat well.
  8. Add the chocolate mixture and beat until combined, add the dry ingredients and mix well (desired texture is a peanut-butter-like consistency).
  9. Spread the batter evenly in a greased 8×8 pan and bake for 20 minutes or until a toothpick inserted in the center of the pan comes out with moist crumbs attached.
  10. Allow the bars to cool completely before cutting and serving with the raspberry drizzle.
  11. Enjoy with a glass of The Arsonist Red Blend!

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