Colorful close-up of pouring white wine in a glass

Gravity Flow at Moshin

by with No Comment Professor Pinot

In order to pamper our estate specialty, Pinot Noir, our owner/winemaker Rick Moshin (along with family and friends) designed and built one of California’s first gravity-flow wine cellars. Delicate, thin-skinned Pinot Noir grapes are sensitive to being overworked, so Moshin Vineyards’ four-level cellar uses the momentum of gravity—rather than the more aggressive power of pumps and conveyors—to gently move them between each stage of wine production.

Mopotini (1)

MopoTini (Moshin Potion Martini)

by with No Comment Recipes
Recipe

MopoTini (Moshin Potion Martini)

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How to make, MopoTini (Moshin Potion Martini):

Yields:

1 servings

Ingredients:
  • 1 part Moshin Potion Dessert Wine
  • 3 parts premium Vodka
  • Ice
  • orange slice for garnish

The secret ingredient in this dangerously delicious drink is the beautifully aromatic dessert wine made by Moshin Vineyards. Floral with scents of apricots and honey.

Directions:

Combine ice, Moshin Potion and Vodka in a cocktail shaker and shake vigorously. Strain into a martini glass and add an orange slice. Sip and savor this decadent and slightly sweet libation!

Squash Soup

Amber’s Creamy Butternut Squash Soup

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Recipe

Amber’s Creamy Butternut Squash Soup

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How to make, Amber’s Creamy Butternut Squash Soup:

Yields:

3 to 5 servings

Ingredients:

  • 6 cups cubed butternut squash
  • 2/12 – 3 cups chicken broth
  • 1 yellow onion – chopped
  • 2 tablespoons butter
  • 3 tablespoons cream cheese
  • 1/4 teaspoon curry powder
  • 1/8 teaspoon cinnamon
  • pinch of cayenne
  • 1/4 teaspoon maple syrup
  • 1/8 teaspoon apple cider vinegar
  • salt and pepper to taste

Directions:

  1. Saute’ butter and onion in soup pot until translucent.
  2. Cook one minute more, then add butternut squash. Cook on medium, stirring occasionally. Cook for approx. 5 minutes, reduce heat to low as soon as onions begin to brown.
  3. Add broth, curry powder, cinnamon, and cayenne. Bring to soft boil, cover, reduce heat and simmer on low until squash is soft.  (10 – 15 minutes)
  4. Puree’ with a hand blender. Add maple syrup, vinegar, and cream cheese. Blend again and add salt and pepper to taste.
  5. Garnish with fresh chopped chives. Pairs well with a nice Chardonnay or Pinot Blanc.
star of the show pinot

Why Is Pinot Noir Such a Drama Queen?

by with No Comment Professor Pinot

Here’s the funny thing about Pinot Noir. A decent Cabernet is usually still enjoyable. A decent Chardonnay is usually still enjoyable. But Pinot Noir doesn’t really do “pretty good.” When conditions aren’t right, the wine can be thin, awkward, or forgettable.

When everything comes together, however, Pinot becomes one of the most expressive wines in the world. It has an extraordinary ability to reflect where it was grown, revealing subtle differences in soil, climate, and vintage that few other grapes can match. That’s why winemakers become obsessed with it.

Ricks Famous Salmon

Rick Moshins Famous Smoked Salmon

by with No Comment Recipes
Recipe

Rick Moshin's Famous Smoked Salmon

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How to make, Rick Moshin's Famous Smoked Salmon:

Yields:

8 to 12 servings

Ingredients:

  • 1/2 c soy sauce
  • 1 T brown sugar
  • 1/2 c water
  • 1 T garlic salt
  • 1 T smoked paprika
  • 1 T black pepper
  • 1 large (3-pound) salmon fillet
  • 1 T thyme

Directions:

  1. Combine first 7 ingredients in zip-top plastic bag. Place salmon fillet in bag and marinate in refrigerator overnight.
  2. Stack charcoal briquettes in barbecue grill and ignite. Meanwhile, soak 1 pound of fruitwood chips – or pinot noir grape wood chips if you have them — in 2 to 3 cups of pinot noir for 20 minutes. When charcoal is ready, drop chips on glowing coals.
  3. Place salmon on grill away from direct heat and close grill cover. Cook salmon till done and the smoke has properly flavored the fish, about 30 minutes to 1 hour.
  4. If you’ve been lucky enough to have tasted this salmon at the winery, then you understand why we call it “Famous.” Smoking the salmon with Pinot Noir–soaked fruitwood chips lends a delicate smokiness to the fish while keeping it moist. Serve with a bottle of delicious Moshin Vineyards Pinot Noir.