K-J Avant

The right wine for right now.®

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  • 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.

    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
  • K-J AVANT Sauvignon Blanc
    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

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Tasting Room Tips

Going to a winery tasting room is one of the most fun things you can do, if you love wine and find yourself in wine country!

The nice people behind the bar will pour you their latest bottlings and tell you everything you want to know about wine. (They’ll also be happy to sell you some!) You can learn about everything from grape varieties and winemaking to the mysteries of terroir.

Here are a few ways you can maximize your enjoyment next time you visit a tasting room.

  1. It’s okay to spit! In fact, it’s encouraged. Don’t feel like spitting is rude or disgusting. Every winemaker and wine critic learns to spit early in the game. Your host will be happy to teach you how to spit like the pros.
  2. Even when you spit, some of the wine will get into your bloodstream. It’s not cool to get tipsy in the tasting room (and it’s illegal to drive while intoxicated), so it’s also a good idea to eat a little something before and while you taste. The food will help metabolize the alcohol.
  3. It’s also a good idea to drink fresh water in between sips of wine.
  4. Asking questions of the tasting room staff is highly recommended! That’s what they’re there for, to answer your questions. And remember: There are no bad questions! Tasting room staff people are hired, not only because they’re knowledgeable about the wines, but because they truly like people and making new friends. So engage them. Come prepared with a few questions to get things started.
  5. Planning your stops in wine country will increase your chances of the trip being successful. Most wineries and wine regions, such as the Russian River Valley, have websites that give you all the information you need on tasting rooms, including how much they charge.
  6. If you do buy wine, don’t keep it in a hot car. Summer daytime temperatures can get very high in wine country, and wine—a living food—will bake quickly in the trunk or back seat.
  7. If you buy some wine and wish to ship it home, your hosts will be able to help you figure out the best legal way to do it.
  8. And finally, if you’re bringing the kids, call the winery in advance to make sure the tasting room is kid-friendly.

And that’s it! We hope to see you at the Kendall-Jackson Wine Estate & Gardens soon!

Steve Heimoff is one of America’s most respected and well-known wine writers. The former West Coast Editor for Wine Enthusiast Magazine and a contributor to Wine Spectator, he has also authored two books on the subject of California wine, including “New Classic Winemakers of California: Conversations with Steve Heimoff,” published in the fall of 2007.

 

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The post Winery Tasting Room Tips appeared first on Kendall-Jackson Blog.

Going to a winery tasting room is one of the most fun...

Baked Oysters with Roasted Tomatoes

A baked oyster is a very, very fine appetizer for any meal but especially one that craves some festivity.

Baked Oysters Topped with Roasted Tomatoes Baked Oysters Topped with Roasted Tomatoes

Forget everything you’ve ever thought about oysters–that they must be eaten raw, that you’re too weak to shuck them, head to your favorite local fishmonger, open a bottle of wine (before you even start cooking), and let’s bake some oysters!

The reason you should open the bottle of wine–here, K-J AVANT Chardonnay, whose body and hint of fruit-forward flavors goes so well with the roasted tomatoes and the seafood (if you like your oysters raw, then you’ll want to pair those with the Kendall-Jackson AVANT Sauvignon Blanc — it pairs so perfectly!) –is that you’re going to have to teach yourself to shuck oysters at home. This isn’t hard, but it could take a couple of attempts. Here’s a demo of how to shuck an oyster. Don’t get frustrated! Once you get one oyster unhinged, it all becomes kind of fun.

Baked Oysters Topped with Roasted Tomatoes Baked Oysters Topped with Roasted Tomatoes

Oh, and while you’re carefully shucking, you’ll also be roasting whole peeled tomatoes from a can so that they turn jammy and sweet and nearly taste like summer. Make extra if this sounds delicious to you: you’ll want them on pasta and sandwiches, not just on oysters.

Anyway, if you’re shucking-challenged, your time is still not wasted.

Baked Oysters Topped with Roasted Tomatoes

The shucked, tomato-topped, butter-gilded oysters then cook on a bed of salt. That helps keep each shell upright and all the juices, which taste like the sea, inside.

When they’re done, you’ll see the tomatoes becoming even more jammy, and the oysters curling up off the sides of their shells.

Baked Oysters Topped with Roasted Tomatoes #KJAVANTBaked Oysters Topped with Roasted Tomatoes

That’s the time to pour new glasses of K-J AVANT Chardonnay and dig in.

Baked Oysters Topped with Roasted Tomatoes

Slurp!

Baked Oysters with Roasted Tomatoes
Author: 
Recipe type: Appetizer
Cuisine: American
Serves: 2
 
Just a few ingredients turn oysters into an addictive and festive dinner party appetizer. This recipe is easily doubled or tripled to serve a crowd.
Ingredients
  • One 14.5 ounce can whole peeled tomatoes, juice drained and reserved for another purpose, like making a Bloody Mary
  • 3 cloves whole garlic
  • 2 tablespoons olive oil
  • 6 oysters, shucked
  • About ¾ cup kosher salt
  • 2 tablespoons butter
  • Lemon wedges for garnish
Instructions
  1. Preheat the oven to 400°F. Combine the tomatoes, garlic, and olive oil in a small pan, then place in the oven. Roast for about 45 minutes, until the garlic is golden and the tomatoes are blackened in places. You'll only use 1 or 2 tomatoes in this dish, so reserve any extras for eating on crostini or mixing in with pasta.
  2. Turn the oven to broil. Take a 9-by-9 inch baking pan and arrange the salt in the bottom. Place the oysters in the salt, using the salt to support them so they don't fall over and lose their juices. Mince two of the whole tomatoes and dollop them on top of each oyster. Cut the butter into little wedges and scatter them on the oysters.
  3. Place on the top level of the oven and broil for about 6 minutes, until the oysters have shrunken a bit and the edges are brown. Serve immediately on a plate garnished with lemon wedges.

 

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The post Baked Oysters with Roasted Tomatoes appeared first on Kendall-Jackson Blog.

A baked oyster is a very, very fine appetizer for any...

I love this mushroom pappardelle with it's zippy lemon cream sauce because it's hearty enough to satisfy, but not heavy enough to weigh you down. The #KJAVANT Red Blend makes a perfectly balanced pairing with it's silky notes of berry jam and black pepper.

Winter’s winding down for most of us, but cool days and cool nights still leave us craving warm, comforting meals before all the spring produce hits the market. I love this pappardelle with it’s zippy lemon cream sauce because it’s hearty enough to satisfy, but not heavy enough to weigh you down. The K-J AVANT Red Blend makes a perfectly balanced pairing with it’s silky notes of berry jam and black pepper.

I love this mushroom pappardelle with it's zippy lemon cream sauce because it's hearty enough to satisfy, but not heavy enough to weigh you down. The #KJAVANT Red Blend makes a perfectly balanced pairing with it's silky notes of berry jam and black pepper.I love this mushroom pappardelle with it's zippy lemon cream sauce because it's hearty enough to satisfy, but not heavy enough to weigh you down. The #KJAVANT Red Blend makes a perfectly balanced pairing with it's silky notes of berry jam and black pepper.I love this mushroom pappardelle with it's zippy lemon cream sauce because it's hearty enough to satisfy, but not heavy enough to weigh you down. The #KJAVANT Red Blend makes a perfectly balanced pairing with it's silky notes of berry jam and black pepper.

Mushroom Pappardelle
Author: 
 
Ingredients
  • 16 ounces baby portobello mushrooms
  • 2 tbsp butter
  • 1 shallot, minced
  • Juice of 2 lemons
  • ½ cup heavy cream
  • Salt and pepper to taste
  • 1 pound pappardelle
  • ½ cup fresh grated parmesan
  • 25-30 flat leaf parsley leaves
  • 2-4 tbsp minced chervil
  • Drizzle of olive oil
  • Cracked black pepper
Instructions
  1. Slice cleaned mushrooms thinly. Place in melted butter in a large pan warmed to high heat. Toss once or twice then add shallot. Toss in a pinch of salt and continue stirring over high heat for 5 minutes. Remove from heat, add lemon juice and cream. Set aside.
  2. Cook pasta in boiling water about 1-2 minutes less than package instructions. We want the noodles to be a bit al dente as they will continue to cook as we mix them with the mushrooms. Remove from heat and strain lightly without rinsing and add to the pan of mushrooms. Cook for 1-2 additional minutes to combine. Adding the cheese and olive oil as you stir.
  3. Serve with fresh parsley and chervil leaves as well as a pinch of cracked black pepper.

 

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Winter’s winding down for most of us, but cool...

When generously spooned over the white chocolate sorbet the resulting dessert is a tantalizing contrast of tart, sweet and cool creaminess. It’s perfect for welcoming spring, but so delicious that I have a feeling it’s going to remain a staple in my house through end of summer. #KJAVANT

When generously spooned over the white chocolate sorbet the resulting dessert is a tantalizing contrast of tart, sweet and cool creaminess. It’s perfect for welcoming spring, but so delicious that I have a feeling it’s going to remain a staple in my house through end of summer. #KJAVANTWhen generously spooned over the white chocolate sorbet the resulting dessert is a tantalizing contrast of tart, sweet and cool creaminess. It’s perfect for welcoming spring, but so delicious that I have a feeling it’s going to remain a staple in my house through end of summer. #KJAVANTWhen generously spooned over the white chocolate sorbet the resulting dessert is a tantalizing contrast of tart, sweet and cool creaminess. It’s perfect for welcoming spring, but so delicious that I have a feeling it’s going to remain a staple in my house through end of summer. #KJAVANT

Hi there, my name is Katie and most days you can find me blogging over at my internet home, Butterlust. I’m beyond excited to be here on the Kendall-Jackson blog to share some of my favorite, wine-inspired sweets with you!

And now that we’re formally introduced, let’s get straight to the dessert, shall we?

One of my favorite parts about the onset of spring is the reintroduction of frozen desserts into my diet. Not that I ever fully abandon my love of ice cream but there is something so supremely refreshing about an icy popsicle or a creamy scoop of ice cream during the warmer spring and summer months.

When generously spooned over the white chocolate sorbet the resulting dessert is a tantalizing contrast of tart, sweet and cool creaminess. It’s perfect for welcoming spring, but so delicious that I have a feeling it’s going to remain a staple in my house through end of summer. #KJAVANTWhen generously spooned over the white chocolate sorbet the resulting dessert is a tantalizing contrast of tart, sweet and cool creaminess. It’s perfect for welcoming spring, but so delicious that I have a feeling it’s going to remain a staple in my house through end of summer. #KJAVANT

In my kitchen, this white chocolate sorbet is this year’s season opener. It’s smooth and creamy yet still light and refreshing since it’s water-based with just a touch of half & half for richness. To brighten things up a bit and bring on that springy feeling, I’ve topped it with a tropically inspired passion fruit and key lime topping. When generously spooned over the white chocolate sorbet the resulting dessert is a tantalizing contrast of tart, sweet and cool creaminess. It’s perfect for welcoming spring, but so delicious that I have a feeling it’s going to remain a staple in my house through end of summer.

And let’s not forget that it pairs splendidly with the tropical fruit notes in Kendall-Jackson AVANT‘s Sauvignon Blanc. Try them together for a vibrant and sophisticated finish to your springtime meals. Enjoy!

When generously spooned over the white chocolate sorbet the resulting dessert is a tantalizing contrast of tart, sweet and cool creaminess. It’s perfect for welcoming spring, but so delicious that I have a feeling it’s going to remain a staple in my house through end of summer.When generously spooned over the white chocolate sorbet the resulting dessert is a tantalizing contrast of tart, sweet and cool creaminess. It’s perfect for welcoming spring, but so delicious that I have a feeling it’s going to remain a staple in my house through end of summer. #KJAVANT

White Chocolate Sorbet with Passion Fruit and Key Lime Topping
 
Ingredients
For the White Chocolate Sorbet:
  • 1½ cups water
  • ⅔ cups half & half (you can sub whole milk)
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 8 oz. white chocolate, roughly chopped
  • 3-4 tablespoons light rum
For the Passion Fruit & Key Lime Topping:
  • ½ cup key lime juice
  • ¼ cup water
  • ¼ cup + 2 tablespoons sugar
  • 1 tablespoon corn starch, dissolved in 3 tablespoons water (this is called a slurry)
  • Flesh of 2 passion fruit
Instructions
For the White Chocolate Sorbet:
  1. Prepare your ice cream maker as needed -- for me, this means placing the freezer bowl into the freezer for at least 6-8 hours.
  2. In a saucepan over medium heat combine the water, half & half, sugar and vanilla. Heat, stirring occasionally, until the mixture comes to a simmer. Remove from heat and whisk in the chopped white chocolate until fully melted. Strain through a fine mesh sieve into a medium bowl and then place in a larger bowl of ice water to cool. You can also place the water bath into the refrigerator to speed the cooling process.
  3. Once the mixture is cool, stir in the rum. This is optional but highly recommended as the alcohol in the rum helps to keep the sorbet scoopable once frozen. If you omit it, you may have trouble scooping the sorbet prior to serving. Keep in mind that the more you add, the softer the sorbet will stay, but also the more quickly it will melt.
  4. Pour the chilled mixture into your ice cream maker and churn according to manufacturer instructions, typically about 15 - 20 minutes.
  5. When your sorbet is the consistency of soft serve ice cream, transfer to a chilled loaf pan and freeze for at least 2 hours before serving.
For the Passion Fruit & Key Lime Topping:
  1. In a saucepan over medium heat, combine the lime juice, water and sugar. Stir over heat until the sugar is dissolved. At this point, taste the mixture to test for sweetness. Add more to taste.
  2. Bring the mixture to a boil and add the corn starch slurry. Continue cooking for another 1 - 2 minutes or until the sauce begins to thicken. Remove from heat and stir in the flesh of the passion fruit. Let cool completely. Pour over White Chocolate Sorbet to serve.

 

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The post White Chocolate Sorbet with Passion Fruit & Key Lime Topping appeared first on Kendall-Jackson Blog.

Hi there, my name is Katie and most days you can find...

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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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