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

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Saratoga Pop Up Event at M4 Tasting Room

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

Michaud Vineyard Updates and Wine Pairing Recipes for Halloween

News from the Vineyard

Michaud 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

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

M4 Tasting Room News

M4 Tasting Room

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

Michaud Vineyard Wines

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:

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

Not a member of our Wine Club yet?   Please click here to join.

Squash Soup

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 |


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


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 |

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

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.
Photo by Azparzych
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
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.
Photo by Michelle Figueroa
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
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.
bread and cheese
End your “black and orange” Halloween dinner with Mimolette and Beemster Cheeses, bakery fresh Pumpernickel bread and our 2005 Pinot noir.