Wild Mushroom and Chevre Crostini with Metz Road Pinot Noir
• 12 slices French-style baguette bread
• 3 tablespoons extra-virgin olive oil, divided
• 10 oz. assorted wild and cultivated mushrooms
• 3 sprigs fresh thyme, leaves removed from stems
• 1 clove garlic, finely minced
• ½ cup Metz Road Pinot Noir
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste
• 2 tablespoons Chèvre
• 1 tablespoon ricotta cheese
• 1 teaspoon finely chopped chives plus 12 additional sprigs cut to 3” length
BREAD DIRECTIONS: Preheat oven to 350°F. Place baguette slices on baking sheet and brush with 2 tablespoons olive oil. Bake for 8 – 9 minutes or until bread is crisp and lightly browned.
MUSHROOM DIRECTIONS: Heat 2 teaspoons olive oil in skillet over medium-high heat. Add mushrooms and sauté for 1 minute then add garlic and thyme, sauté for 1 minute then add wine and balsamic vinegar, lower heat to medium-low and cook until liquid is almost entirely reduced, about 6 minutes. Remove from heat and set aside.
CHEESE DIRECTIONS: In a small bowl place 1 teaspoon olive oil, Chèvre, ricotta and 1 teaspoon chopped chives; stir until well combined.
ASSEMBLE: Spread thin layer of cheese on each crostini, top with mushrooms then garnish with single chive. Serve immediately with Metz Road Pinot Noir. Recipe courtesy of Metz Road.
Scheid Family wines created Metz Road out of a desire to express the unique terroir of a single vineyard site, Viento Vineyard. Pinot Noir is grown on six of their estate vineyards. For Metz Road, the winery selected the top vineyard block from each vintage to craft a vineyard-designated Pinot Noir that is genuine in style and exemplifies this complex, temperamental varietal. Viento means “wind” in Spanish, an apt name bestowed on this estate vineyard planted in 1972. The micro-climate is noted for its moderate conditions and cool afternoon winds, ideal for a cool-climate varietal such as Pinot Noir.
“Aromas of ripe cherries, red fruit and blood orange mingle with subtle notes of vanilla and butterscotch. The palate is supple and layered with vivid flavors of black cherry and raspberry. Silky and elegant, the balance of tannin, acidity and intense fruit truly captures the beauty of Pinot Noir.” – winemaker Dave Nagengast
Winemaker: Dave Nagengast
Appellation: Monterey, California
Varietal Blend: Pinot Noir
Analysis: 13.3% alcohol / volume, 3.60 pH
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine.