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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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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The post Mushroom Pappardelle Recipe appeared first on Kendall-Jackson Blog.

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.

 

For more amazing recipes, keep up with us on Pinterest.

 

Follow Kendall-Jackson Wines’s board Recipes on Pinterest.

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...

This Spring Vegetable Poutine recipe is a lighter, healthier spin on the beloved Canadian dish to pair with the zippy K-J AVANT Sauvignon Blanc.

Hi! Kelsey here again. I’ve been looking forward to sharing this recipe with you for weeks! I first learned about poutine on a visit to Toronto a few years back. French fries drenched in cheese curds and gravy? Yes, please! On the two or three occasions I’ve indulged in poutine over the years, though, I’ve always end up with a royal belly ache. This year I tried to put a lighter, healthier spin on the beloved Canadian dish here and think it’s pretty special! Pair with the zippy K-J AVANT Sauvignon Blanc and you’ve got yourself an ‘ode to spring.  This Spring Vegetable Poutine recipe is a lighter, healthier spin on the beloved Canadian dish to pair with the zippy K-J AVANT Sauvignon Blanc. This Spring Vegetable Poutine recipe is a lighter, healthier spin on the beloved Canadian dish to pair with the zippy K-J AVANT Sauvignon Blanc. This Spring Vegetable Poutine recipe is a lighter, healthier spin on the beloved Canadian dish to pair with the zippy K-J AVANT Sauvignon Blanc. This Spring Vegetable Poutine recipe is a lighter, healthier spin on the beloved Canadian dish to pair with the zippy K-J AVANT Sauvignon Blanc.

Spring Vegetable Poutine
Serves: 4-6
 
Ingredients
  • 3 lbs russet potatoes
  • 6 radishes, shaved thin
  • 1 cup spring garlic, chopped
  • 1 cup shelled peas
  • 4 spring carrots with greens attached
  • 3 asparagus stalks, shaved
  • ½ cup of chives, chopped
  • ½ cup green onion, cut at a bias
  • handful flat leaf parsley, chopped
  • 4 oz fresh cheese curds
  • 8 oz goat cheese
  • juice of 3 lemons
  • 1 tsp salt
Instructions
  1. Rinse and cut russet potatoes into strips to preferred thickness, I like a heartier fry so I cut mine to the thickness of about my pinky finger. Rinse twice and then allow to soak in a basin of cold water in the fridge for at least 2 hours and up to two days before you plan to cook. This will help the starch dissipate and create crispier french fries.
  2. For the goat cheese sauce, blend about 6 oz of the goat cheese with the lemon, salt until creamy. Use a little water to thin if necessary. Reserve 2 oz of crumbled goat cheese for garnish.
  3. Prepare vegetables and set aside until assembly.
  4. Instructions for frying potatoes can be found here: http://bit.ly/1HyjZw0 If you prefer baked french fries (like me!), then preheat the oven to 475' F. Spread potatoes across a rimmed baking sheet and coat with softened coconut oil and a dash of salt. Bake for 20 minutes, then broil for an additional 5 minutes to brown the tops. Remove from the oven, While the potatoes are still hot, top with cheese curds to melt a bit.
  5. To assemble, place in a large serving bowl. Layer with vegetables, herbs, and goat cheese sauce in batches to completely coat. Enjoy immediately.

This Spring Vegetable Poutine recipe is a lighter, healthier spin on the beloved Canadian dish to pair with the zippy K-J AVANT Sauvignon Blanc.This Spring Vegetable Poutine recipe is a lighter, healthier spin on the beloved Canadian dish to pair with the zippy K-J AVANT Sauvignon Blanc.This Spring Vegetable Poutine recipe is a lighter, healthier spin on the beloved Canadian dish to pair with the zippy K-J AVANT Sauvignon Blanc.

 

The post Spring Vegetable Poutine appeared first on Kendall-Jackson Blog.

Hi! Kelsey here again. I’ve been looking forward...

I adore antipasto platters because they allow you to be infinitely creative without spending all day in the kitchen. Plus, with a big crowd, you can set up a few platters at the table and at the bar, maybe one on the coffee table, even, to create more intimate settings for conversation.

Hi there! Kelsey here from Happyolks.com again. Of all the recipes I’ve shared with you here, it’s the spread you’ll find below that makes the most frequent appearance at my table when we’re entertaining friends and family. I adore antipasto platters because they allow you to be infinitely creative without spending all day in the kitchen. Plus, with a big crowd, you can set up a few platters at the table and at the bar, maybe one on the coffee table, even, to create more intimate settings for conversation. While it’s hard to go wrong with any wine paring when it come to cheese and charcuterie, we recommend serving a crisp, fruit-forward Chardonnay like the K-J AVANT Chardonnay to perfectly compliment the following:  I adore antipasto platters because they allow you to be infinitely creative without spending all day in the kitchen. Plus, with a big crowd, you can set up a few platters at the table and at the bar, maybe one on the coffee table, even, to create more intimate settings for conversation.I adore antipasto platters because they allow you to be infinitely creative without spending all day in the kitchen. Plus, with a big crowd, you can set up a few platters at the table and at the bar, maybe one on the coffee table, even, to create more intimate settings for conversation.I adore antipasto platters because they allow you to be infinitely creative without spending all day in the kitchen. Plus, with a big crowd, you can set up a few platters at the table and at the bar, maybe one on the coffee table, even, to create more intimate settings for conversation.I adore antipasto platters because they allow you to be infinitely creative without spending all day in the kitchen. Plus, with a big crowd, you can set up a few platters at the table and at the bar, maybe one on the coffee table, even, to create more intimate settings for conversation.I adore antipasto platters because they allow you to be infinitely creative without spending all day in the kitchen. Plus, with a big crowd, you can set up a few platters at the table and at the bar, maybe one on the coffee table, even, to create more intimate settings for conversation.I adore antipasto platters because they allow you to be infinitely creative without spending all day in the kitchen. Plus, with a big crowd, you can set up a few platters at the table and at the bar, maybe one on the coffee table, even, to create more intimate settings for conversation.

Building the Perfect Antipasto Platter
Serves: 6-12
 
Ingredients
  • The perfect antipasto platter involves a balance of sweet, salty, piquant, and mild flavors. By serving fruits, veggies, and Marcona almonds provide a bit of respite from the bold flavors of cheese and charcuterie. I like serving grapes, both red and green, apple slices, nuts, sliced raw Belgian endive, and fig jam across several platters.
  • Choose a minimum of two meats to serve (if you have a vegetarian crowd, as a courtesy its generous to make at least one meatless platter). Here I've chosen some prosciutto and sopresatta, although fennel salami, terrines, galantines, ballotines, pâtés, and confit also make great options. Olives are a must! Serve in a small bowl to prevent the brine from tainting the flavors of everything else on the plate. Your favorite crackers, a loaf of fresh bread sliced into thin toasts are a must. Cantaloupe makes a great neighbor to the prosciutto.
  • It's nearly impossible to go wrong with your cheese selection. Try and include a variety of textures and flavors. Think: something aged (cheddar, comte, goat gouda), soft (camambert, goat cheese, brie), firm (manchego, parmigiano-reggiano) or blue (gorgonzola dolce, stilton). Definitely serve something familiar! I like to serve a bit of aged swiss and honey goat cheese to placate the less adventurous of your guests.
Instructions
  1. Depending on how many you'll be serving, plan on serving, consider the following ratio of product to head count: 3 pounds for 8 people, 6 pounds for 16, or 9 pounds for 24. Cheese should account for 4-5 ounces per person.
  2. Let cheese come to room temperature for about an hour before serving and arranging on the platters. There is no rhyme or reason to assembly, just that you create enough diversity on each platter as to not create a traffic jam around specific trays and areas of the house.

I adore antipasto platters because they allow you to be infinitely creative without spending all day in the kitchen. Plus, with a big crowd, you can set up a few platters at the table and at the bar, maybe one on the coffee table, even, to create more intimate settings for conversation.I adore antipasto platters because they allow you to be infinitely creative without spending all day in the kitchen. Plus, with a big crowd, you can set up a few platters at the table and at the bar, maybe one on the coffee table, even, to create more intimate settings for conversation.I adore antipasto platters because they allow you to be infinitely creative without spending all day in the kitchen. Plus, with a big crowd, you can set up a few platters at the table and at the bar, maybe one on the coffee table, even, to create more intimate settings for conversation.I adore antipasto platters because they allow you to be infinitely creative without spending all day in the kitchen. Plus, with a big crowd, you can set up a few platters at the table and at the bar, maybe one on the coffee table, even, to create more intimate settings for conversation.

The post Building the Perfect Antipasto Platter appeared first on Kendall-Jackson Blog.

Hi there! Kelsey here from Happyolks.com again. Of all...

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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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