K-J Avant

The Official Wine of Austin City Limits

  • K-J Avant Chardonnay
     
    K-J Avant Chardonnay
    Fresh / Crisp / Clean

    Crisp, bright and sleek, Kendall-Jackson AVANT Chardonnay is cold-fermented to retain green apple and lemon drop flavors.

    Acclaim:

    90 points, Robert Parker’s Wine Advocate, December 2013 (2012 Chardonnay)

    Appellation:
    California
    Flavor Profile:
    Fresh, crisp, fruit-driven
    Goes well with:
    Monterey Jack cheese, guacamole, grilled shrimp
  • New
    K-J Avant Red Blend
    Rich / Silky / Smooth

    Enticing aromas of ripe raspberry and bold black cherry are complemented by hints of spice and dark chocolate to deliver a smooth and lingering finish.

    Appellation:
    California
    Flavor Profile:
    Fruit forward taste of plum, ripe raspberry and pomegranate with hints of vanilla and cocoa
    Goes well with:
    Fondue, prosciutto wrapped dates, sweet and savory flatbread pizza
  • New
    K-J Avant Sauvignon Blanc
    Bright / Fresh / Vibrant

    Handcrafted and cold-fermented in stainless steel to preserve the grape's alluring, fruit-forward aromatics layered with notes of lemongrass and subtle minerality.

    Appellation:
    California
    Flavor Profile:
    Light-bodied with distinguished flavors of vibrant lime and passion fruit
    Goes well with:
    Feta cheese, spring salad, fish tacos

Spicy Peanuts with Pepitas Recipe

This is my husband’s (mi carino’s) favorite pre-game snack. Every Sunday I make a batch for him to enjoy during pre-game. He can’t get enough of them!

These spicy peanuts with pepitas are perfect for the game day crowd, can be made ahead and pair nicely with Kendall-Jackson AVANT Sauvignon Blanc.

Spicy-peanuts-pepitas-VianneyRodriguezNo football party should be without a large bowl of kicked up nuts. I make them every weekend in a variety of flavors. Honey-cumin, Cinnamon-chile and Piloncillo-oregano, but the most requested is always this spicy version.

KJAVANT-spicy-peanuts-pepitas-VianneyRodriugez

Fresh lime juice adds a vibrant touch which compliments the depth of spiciness. I advise you to double or triple the batch, trust me they will be a hit.

Toss the peanuts and pepitas a few hours before game time and pop them into the oven 30 minutes before your guests are set to arrive. Serve warm with plenty of Kendall-Jackson AVANT Sauvignon Blanc.

Spicy Peanuts with Pepitas
Author: 
Recipe type: snack
Serves: 4
 
Ingredients
  • Zest from 1 lime, plus juice from 2 limes
  • 6 tablespoons ground chile ancho or chili powder
  • 4 teaspoons kosher salt
  • 2 teaspoons pepper
  • 3 cups roasted, unsalted pepitas
  • 3 cups unsalted peanuts
Instructions
  1. Preheat oven to 300 degrees. Whisk together lime juice, ancho chile powder or chili powder, salt and pepper in a large bowl. Add pepitas and peanuts; toss to coat. Spread evenly on a large baking sheet.
  2. Bake, stirring every 10 minutes, about 30 minutes. Serve warm.

 

The post Spicy Peanuts with Pepitas Recipe appeared first on Kendall-Jackson Blog.

Spicy Peanuts with Pepitas Recipe

This is my husband’s (mi carino’s) favorite pre-game...

Plantain Fries with Queso Fresco Dip  Recipe

Looking for a new game day snack to serve to your guests?  How about a salty, crispy chip that is the perfect vessel to scoop up any dip or salsa? Have you tired plantain chips?

No, well my friends you are missing out. Don’t confuse the taste of a sweet banana to a hearty plantain. Plantains are thick, study and can be fried, sautéed or baked. They are often served as a side dish or made into a dessert in Latin cuisine. But today we are slicing them thin, frying them and serving them up with a tangy queso fresco dip.

KJAVANT-plantain-chips-dip-queso-fresco

When selecting your plantain look for a less-ripe green plantain that is firm to the touch. When sliced they hold up to the heat from frying and provide the perfect crunch in chip form.

I simply sprinkled my chips with salt, but feel free to play around with spices and herbs. I used a mandolin to keep my slices uniform in size, but a sharp knife can be used also.

Plantain fries with Queso Fresco Dip
Author: 
Recipe type: Appetizer
Serves: 4
 
Ingredients
  • For Chips:
  • 4 pounds plantains, green
  • 4 cups vegetable oil
  • 2 pounds green plantains
  • For Queso Dip:
  • 12 oz queso fresco, crumbled
  • ½ cup cilantro
  • 1 cup crema Mexican
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt
  • 1 teaspoon pepper
Instructions
  1. For Chips:
  2. Heat oil to 350 degrees in a Dutch oven or heavy pot. Cut the ends off of each plantain, cut silt lengthwise down the plantains and peel. Halve each plantain and carefully using a madnoline or vegetable peeler slice the plantain into thin slices. Fry plantains in batches until golden brown on each side, about 2-3 minutes. Drain on paper towels, season with salt and serve warm with queso fresco dip.
  3. For Queso Dip:
  4. Combine all ingredients in a bowl and stir to combine, serve with plantain chips.

 

The post Plantain Fries with Queso Fresco Dip Recipe appeared first on Kendall-Jackson Blog.

Plantain Fries with Queso Fresco Dip Recipe

Looking for a new game day snack to serve to your guests...

Rajas de Poblano Recipe

Hearty green poblanos are sliced and sautéed with onions and seasoning to make the ultimate game day appetizer. Served warm over crisp tortilla chips and a glass of Kendall-Jackson AVANT Sauvignon Blanc, this rajas de poblano recipe is sure to be a hit with football fans.

From scrambled eggs, over burgers, on nachos and used to top tacos these rajas can be made in advanced and store in the fridge, in a tightly covered container for up two days until ready to use.

KJAVANT-rajasThe word “rajas” means “strips” in Spanish.

Remove the seeds for a milder version or add a cup of cheese to make a cheesy version.  If you cannot find poblanos, Anaheim chiles can also be used. Look for firm poblano to the touch and store them on the countertop, never in the fridge.

rajas-KJAVANT-tortillachips

Rajas de Poblano
Author: 
Recipe type: Appetizer
Cuisine: Mexican
Serves: 4
 
Ingredients
  • 4 poblano, halved, seeds removed and sliced
  • 1 onion, sliced
  • 3 tablespoons olive oil
  • ½ teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
Instructions
  1. Heat oil in a large nonstick skillet over medium-high heat. Add sliced poblano strips and onions. Sauté until poblanos are softened, but still crisp about 10 minutes. Season with cumin, salt and pepper and serve warm over tortilla chips.

 

The post Rajas de Poblano Recipe appeared first on Kendall-Jackson Blog.

Rajas de Poblano Recipe

Hearty green poblanos are sliced and sautéed with onions...

K-J Avant: Committed to Sustainability

We are honored to be recognized for our sustainability efforts. We are a member of the EPA’s (Environmental Protection Agency) Green Power Leadership Club and a past recipient of the prestigious Green Power Leadership Award for our performance in energy conservation and renewable energy use. Other recipients included Intel, Google and the City of San Francisco.

Renewable Energy

Each bottle of Kendall-Jackson AVANT wine is vinted and bottled with 100% certified wind energy. Learn more about our sustainability efforts at KJ.com/Sustainability

K-J AVANT. The Right Wine for Right Now.

Want more? Visit KJ.com and check out our blog.

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