Michael was featured in the latest edition of Wine Enthusiast magazine, December 2016

Michael was featured in the latest edition of Wine Enthusiast, December 2016. Here is an excerpt:

Wine & Ratings

The Hidden Treasures of Monterey

Get to know the winemakers and vineyards who are shaping the future of Arroyo Seco, Chalone and Carmel Valley in California’s Central Coast.

By Matt Kettmann

Chalone

Rugged and Remote

Like the out-of-place volcanic spires of the nearby Pinnacles National Park that shoot toward the sky, the remote, rugged Chalone AVA is an anomaly. Despite scarce water, nearly impervious soil and treacherous chaparral all around, about 300 acres of vineyard survive against all odds. It also produces what just might be the most distinctive wines in California.

The region’s late pioneer, Dick Graff, built the Chalone brand into one of the first globally respected American wineries, thanks to success at the historic Judgment of Paris tasting in 1976. The region’s Pinot Noir and Chardonnay remain incredibly ageworthy and reflective of the terroir.

Today, the Chalone AVA is being discovered by a generation of winemakers that is finding success with more obscure varietal grapes like Mourvèdre. After years of relative isolation, due in part to Diageo’s hands-off ownership of the Chalone brand from 2004 until earlier this year, the public is being invited back, with tasting rooms slowly opening in the area.

“There’s a wild element to the wines up here,” says Michael Michaud, who worked with Graff in the 1970s.

Michaud bought his own property in the early 1980s to produce his namesake wines, which can now be tasted on site. He’s also back consulting with Chalone, a move made by Bill Foley when he bought the brand in January from Diageo.

Too Much of a Good Thing?

“The thing you’re fighting is tannin,” Michaud says. “There is so much sunlight that you get the flavors naturally, but you get tannins, too. The wines age beautifully.”

Reviews

Harvest party at Vineyard in Chalone, Sept. 2016

Michaud Vineyard Updates, Hearty Soups and Chardonnay Wine Pairings

News from Michaud Vineyard

Fall has returned, the vines are heading into dormancy, leaves are falling and the first rain of the season has arrived. In the cellar the wines are fermenting away, bubbling in their barrels. It has gotten a lot cooler, a time of year when a good soup is appreciated. We often think of red wine in the colder seasons, however Chardonnay is often a better accompaniment with vegetable, chicken or sea food soups. In my formative years, just getting introduced to wine, I had the great fortune to taste many great European wines and my favorites were from Burgundy. The wines of Burgundy, Chardonnay and Pinot noir, show at once grace, strength and complexity and a wonderful balance of all components. They also have the ability to age and become something more in the bottle. We often hear the white wines don’t age, well many don’t, but if you have ever had the pleasure of tasting 10, 15, 20 year or older Chardonnay from Burgundy or Chablis, then you know how exciting a bottle aged white wine can be.

One of the aspects of the white wines from the Chalone AVA is that they can age and develop for 10 – 20 years and not only retain fruit and acidity but develop subtle nuances and become a rewarding experience for those with patience. During my years as Chalone Vineyard’s winemaker, I had the opportunity to taste older Chardonnay, Chenin blanc and Pinot blanc. Some had hit their 20 year anniversary. They had become more interesting in many cases, than they were when they were first bottled.

Being mostly a one man band and quite busy with the farming and winemaking, I produced a bit more Chardonnay than I was able to sell. No worries, I knew it would just get better in the bottle!

Right now the 2002, 2003 and 2004 Michaud Chardonnay are in a superb state. We pour these in our Saratoga Tasting Room and people love them, especially those folks that say they don’t like Chardonnay! We also have a newsletter-only special offer so sign up for our newsletter today.

M4 Tasting Room News

We have a new website. Please check it out – and don’t forget to bookmark it! M4TastingRoom.com

COME VISIT US!

M4 Tasting Room
14598A Big Basin Way
Saratoga, CA 95070

Soup a great family project!

Carrot soup, Minestrone, Corn Chowder, Cream of Mushroom, Onion soup Gratinée, Pumpkin Soup, Vegetable soup, Tomato Cream soup, Leek and Potato soup, Stracciatella alla Fiorentina, Classic Deli Matzo Ball Soup, Japanese Miso Ramen with Sliced Pork and Egg, Greek Chicken and Lemon soup with Orzo, Steamed Clams in Garlic Seafood Broth, Cream of Shrimp, Consommé with Grilled Seafood, New England Clam Chowder, Provençal Fish Soup, Sherried Crab Bisque, Scallops å la Nage and Oyster Cream soup are some of the possibilities. I found recipes for these in Williams Sonoma’s Soups book or online at http://www.williams-sonoma.com/recipe/soups/vegetable-soups/?page=viewall

Don’t feel like cooking? There are some very good soups available at Trader Joe’s or your local specialty market.

Michaud & Martella Tasting Room Hosts A Saratoga Pop-Up Event

Please Join Us!

Michaud & Martella “M4″ Wine Tasting Room
14598A Big Basin Way
Saratoga, CA 95070
Website: www.M4TastingRoom.com

Michaud Vineyard Updates and Wine Pairing Recipes for Halloween

News from the Vineyard

2012 was a small harvest for us with grapes of unusual concentration. After a long dry season, we are looking forward to the forecast rain, this week. The vines are thirsty!

A recent review from Enobytes.com:

Wine Review: 2010 Michaud Vineyard Chalone California Marsanne

A well made Rhone varietal produced in the famous Chalone AVA. This wine is 100% Marsanne and showcases the textbook honeysuckle and almond aromas that this varietal is associated with—the flavor profile indicates Marsanne qualities … orange zest, apricot and honey flavors …. Culinary pairings are broad and the  flavors of the wine will work well with complex dishes. 158 cases produced.  Rating: Very Good | 14.2% ABV

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M4 Tasting Room News

Our M4 Tasting Room is newly opened and already getting some rave reviews on Yelp! Please check ’em out then come visit us and post your own glowing review. This is a glorious time of year to enjoy the lovely Autumn sun on our patio. Our wines are waiting for you!

Our new website will be up and running within the next few weeks. We’ll be posting our upcoming events there as well as tasting room specials you’ll definitely want to take advantage of.

M4 Tasting Room
14598A Big Basin Way

Saratoga, CA 95070
Click here for Google Maps directions

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Special Offer on Michaud Vineyard Wines

2010 Marsanne, 2004 Chardonnay and 2005 Pinot noir, 1 bottle each, just $99.01 includes $.01 shipping!!!

Call to order (650) 529-0973 or visit our website: www.michaudvineyard.com

Our “Black and Orange” Themed Halloween Dinner Menu and Wine Pairings (recipes are below):

Butternut Squash and Apple Soup – pair with our 2010 Marsanne
Pumpkin-Turkey “Ghoulash” With Caraway Noodles –  pair with our 2004 Chardonnay 
Salmon & Steak  – pair with our 2005 Pinot noir
Mimolette and Beemster cheeses with pumpernickel bread – pair with our 2005 Pinot noir

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Butternut Squash and Apple Soup – pair with our 2010 Pinot Blanc or our 2010 Marsanne

Recipe by Antoinette Muto of Los Angeles, California | Photograph by Scott Peterson |  http://www.bonappetit.com/

Ingredients

2 tablespoons (1/4 stick) butter

1 large onion, chopped

1/2 teaspoon ground nutmeg

4 1/4 pounds butternut squash, peeled, seeded, cut into 1-inch cubes

4 1/4 cups (or more) vegetable broth

1 Gala apple, peeled, cored, diced

1/2 cup apple juice

Light sour cream

Chopped fresh chives

Preparation

Melt butter in large pot over medium-high heat. Add onion and nutmeg; sauté until onion begins to brown, about 5 minutes. Add squash, 4 1/4 cups broth, apple, and apple juice. Bring to boil; reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. Bring soup to simmer, thinning with more broth if desired. Ladle soup into bowls. Garnish with sour cream and chives.

Pumpkin-Turkey “Ghoulash” With Caraway Noodles –  pair with our 2004 Chardonnay 
Recipe by Rori Trovato | Photograph by Tina Rupp |http://www.bonappetit.com/

Ingredients

2 large turkey thighs (1 3/4 pounds each), skin removed, meat cut into 1-inch pieces

1/2 cup Hungarian sweet paprika or Hungarian hot paprika (or a mixture of both)

2 teaspoons coarse kosher salt

1 teaspoon freshly ground black pepper

3 tablespoons olive oil

2 large onions, chopped (about 3 cups)

2 large russet potatoes (about 1 1/2 pounds total), peeled, cut into 1-inch pieces

4 cups low-salt chicken broth

14 1/2 ounces pure pumpkin (1 can)

4 garlic cloves, chopped

1 bay leaf

1 large fresh thyme sprig plus 3 tablespoons chopped fresh thyme, divided

1 1/2 pounds egg noodles

5 tablespoons butter

1 tablespoon caraway seeds

sour cream

Preparation

Place turkey, paprika, 2 teaspoons salt, and 1 teaspoon pepper in large resealable plastic bag. Seal bag; shake. Heat oil in large pot over medium-high heat. Remove turkey from spice mixture (reserve spice mixture in bag). Add turkey to pot; cook 5 minutes. Place onions and potatoes in bag with spice mixture. Seal bag; shake to coat. Add vegetables to pot; cook 5 minutes, turning occasionally. Add broth, pumpkin, garlic, bay leaf, and thyme sprig; bring to boil. Reduce heat; cover and simmer until potatoes begin to fall apart, about 1 hour.

Discard thyme sprig. Stir in 1 tablespoon chopped thyme. Season stew with salt and pepper.

DO AHEAD: Can be made 2 days ahead. Chill uncovered until cold, then cover and chill. Rewarm stew over medium heat before serving.

Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain noodles; return to pot. Add butter and caraway seeds to noodles. Toss until butter melts. Divide noodles among bowls; top with stew. Sprinkle with remaining 2 tablespoons chopped thyme. Serve, passing sour cream alongside.

World’s Best Grilled Steak – pair with our 2005 Syrah

By Chef Dee. http://www.food.com/
Photo by Azparzych

Ingredients

4 -5 choice beef steaks

1/2 cup low sodium soy sauce

2 teaspoons olive oil

2 teaspoons ketchup

1 teaspoon minced garlic

1 teaspoon oregano

1 teaspoon pepper

Directions

Blend all ingredients, pour over steaks.

Marinate 3 hours, turning frequently.

Grill to your liking.

Grilled Lemon Salmon – pair with our 2006 Pinot noir

By MizzNezz. http://www.food.com/

Photo by Michelle Figueroa

Ingredients

2 teaspoons fresh dill

1/2 teaspoon pepper

1/2 teaspoon salt

1/2 teaspoon garlic powder

1 1/2 lbs salmon fillets

1/4 cup packed brown sugar

1 chicken bouillon cubes, mixed with

3 tablespoons water

3 tablespoons oil

3 tablespoons soy sauce

4 tablespoons finely chopped green onions

1 lemons, thinly sliced

2 slices onions, seperated into rings

Directions

Sprinkle dill, pepper, salt and garlic powder over salmon.

Place in shallow glass pan.

Mix sugar, chicken boullion, oil, soy sauce, and green onions.

Pour over salmon.

Cover and chill for 1 hour, turn once.

Drain and discard marinade.

Put on grill on med heat, place lemon and onion on top.

Cover and cook for 15 minutes, or until fish is done.

End your “black and orange” Halloween dinner with Mimolette and Beemster Cheeses, bakery fresh Pumpernickel bread and our 2005 Pinot noir.

Taste Michaud Vineyard Wines At The California Wine Festival, Monterey

Taste Michaud Vineyard Wines Here:

News From Our New Wine Tasting Room in Saratoga, CA

Join us at the Michaud/Martella “M4” Tasting Room Cheese and Wine Pairing Special Event this Saturday, August 18th!

5 cheeses, 5 wines, only $20!

Michaud/Martella “M4” Tasting Room
14598A Big Basin Way
Saratoga, CA 95070

Click here for Google Maps directions 

Our New Saratoga, CA Tasting Room Grand Opening is August 3, 4 and 5 – Join Us!

Our New Saratoga, CA Tasting Room Grand Opening is August 3, 4 and 5.  Come on by!!

Michaud/Martella “M4″ Tasting Room
14598A Big Basin Way
Saratoga, CA 95070
650.529.0973

Michaud/Martella Winemaker Dinner, Ribbon Cutting Ceremony and Tasting Room Grand Opening in Saratoga, CA

You are cordially invited to the Michaud/Martella Winemaker Dinner which follows our ribbon cutting ceremony with the mayor of Saratoga.