Merriman Vineyard Estate Pinot Noir, 2014
Mike Merriman has a goal to produce, exceptional Oregon wines. Dijon, Wadenswil, and Pommard, clones were planted in 1999, where only sustainable viticultural practices, are used in the vineyard. The vineyard is certified LIVE and Salmon Safe, and often they will crop the grapes in many blocks to just one cluster per shoot, ensuring ripeness and flavor development, helping them reach their goal of making world class Pinot Noir, just like this one.
92Vinous."Spice and smoke accented black raspberry and cherry pit aromas, along with wood smoke, cola and pungent flowers. Silky and focused. Floral pastille flavors deepen as the wine opens up. Dusty, slow building tannins. Impressively long, spice- tinged finish.
90WE. “From Pommard and Wädenswil clones, this tart and tasty wine brings cranberry and raspberry fruit, lively and acid-driven. Highlights of lemon curd and orange marmalade add further interest.
90WS. “Tightly focused and snappy, with cherry, pepper and sassafras notes accented by savory spice details that linger toward refined tannins. Drink now through 2021, $29.99
Old-Fashioned Ham with Brown Sugar and Mustard Glaze
What you will need:
1 (10-pound) smoked ham with rind, preferably shank end
1 cup unsweetened apple juice or apple cider
1/2 cup whole grain Dijon mustard
2/3 cup (packed) golden brown sugar
1/4 cup honey
How to prepare:
Preheat oven to 325°F. Place ham in large roasting pan. Pour apple juice over ham. Cover ham completely with parchment paper, then cover ham and roasting pan completely with heavy-duty foil, sealing tightly at edges of pan. Bake ham until instant-read thermometer inserted into center of ham registers 145°F, about 3 hours 45 minutes. Remove ham from oven.
Increase oven temperature to 375°F. Remove foil and parchment from ham. Drain and discard liquids from roasting pan. Cut off rind and all but 1/4-inch-thick layer of fat from ham and discard. Using long sharp knife, score fat in 1-inch-wide, 1/4-inch-deep diamond pattern. Spread mustard evenly over fat layer on ham. Pat brown sugar over mustard coating, pressing firmly to adhere. Drizzle honey evenly over. Bake until ham is well glazed, spooning any mustard and sugar glaze that slides into roasting pan back over ham, about 30 minutes.
Transfer ham to serving platter; let cool at least 45 minutes. Slice ham and serve slightly warm or at room temperature. Recipe adapted from Epicurious