K-J Avant

The right wine for right now.™

  • 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.


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

    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.

    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.

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

What Makes a California Wine a "California Wine?"

It sounds like one of those silly riddles: “Who’s buried in Grant’s tomb?” But there’s more to the question “What makes a California wine a California wine” than first appears.

For although our state is a large one — more than half a million acres of wine grapes, according to the Wine Institute, more than any other country except Spain, France, Italy, China (!) and Turkey (!!) — and while California’s climate and soils vary dramatically from place to place, there’s still an essential “California-ness” to our wines.

I would describe that quality as ripe, fruity deliciousness. It’s important to keep in mind how far south California is, compared to the great wine regions of Europe. For example, Bordeaux’s latitude is 44.8 degrees north, about the same as the State of Maine. Meanwhile, the latitude of Sonoma County is 38.5 degrees north, about the same as Sicily’s. So it’s easy to appreciate the difference in the climates of Bordeaux and California. The former is quite a bit cooler and rainier than most of California’s prime wine growing regions. Since wine grapes are a fruit, they behave like any other fruit. Give them enough warmth, dryness and sunshine, and they’ll get plump and ripe. Deprive them of sun and heat, and they can’t quite manufacture the sugars needed to make them sweet. Bordeaux has this problem several times each decade: a cool vintage leads to wines that can be lean and hard. California, by contrast, almost never has a cold vintage. The 2011 harvest was as tough as the state has seen in decades, yet even in that chilly year California produced wonderful wines, for the most part.

This “California-ness” has been dubbed by some wine writers as an example of a “New World” style of wine that also includes Australia, Argentina and Chile. (The “Old World” style would be Europe’s.) There’s a tendency for experts to lump all New World wines together and describe them as fruit-forward. To a large extent, this is true: The New World growing countries tend to be warmer and sunnier than “Old Europe.”

Yet I still think there’s a special California-ness to our wines, whether it’s a Pinot Noir from the Santa Maria Valley of Santa Barbara County, a Chardonnay from Monterey County, a Cabernet Sauvignon from Napa Valley or a Zinfandel from Mendocino County. These are all going to be fresh, clean, vibrant wines, and each will be true to its varietal character: the Pinot Noir will taste like Pinot Noir, the Zinfandel will taste like Zinfandel, and so on. Each will possess that pinpointed focus that only California’s warm summer sunshine can coax from the grapes.

One final aspect of California’s terroir that sometimes escapes notice is the state’s mountains and hillsides. Anyone who’s ever driven from, say, San Francisco to Los Angeles is aware of how hilly the coast is. That’s because the San Andreas Fault System’s earthquakes have been rocking and uplifting California for millions of years. If the coast were flat, like the Central Valley, then California wine wouldn’t be as good as it is, even with our wonderful climate. But “grapevines love a hill,” says the old saying, and in California’s prime coastal regions, there are plenty of slopes for vines to cling to as they sing their song under the summer sun.

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.

The post What Makes a California Wine a “California Wine?” appeared first on Kendall-Jackson Blog.

What Makes a California Wine a “California Wine?”

It sounds like one of those silly riddles: “Who’s buried...

K-J Recipe: Meatballs

Who doesn’t love spaghetti and meatballs? We’ve taken this classic, simple recipe and spruced it up with a little more flavor and sophistication that pairs perfectly with our K-J AVANT Red Blend wine. The recipe creates 36 delicious meatballs that can be served with your favorite tomato sauce over pasta, polenta or rice. And don’t feel like you need to finish all 36 meatballs in one sitting — they make for excellent leftovers or you can turn them into a delicious meatball sandwich, omelet or lasagna.

Meatball Ingredients


  • 2 cups onion, small dice
  • 5 Tbsp. olive oil
  • 2 Tbsp. garlic, minced
  • 3 Tbsp. fresh thyme, chopped
  • Kosher salt
  • Freshly ground black pepper
  • 2 eggs, lightly beaten
  • 1 cup Parmesan cheese, grated
  • 1 cup seasoned bread crumbs
  • ½ lb. ground veal
  • ½ lb. ground pork
  • 1½ lb. ground beef (80/20)
  • 2 jars of your favorite tomato sauce



In a sauté pan over medium heat, sweat the onion in 2 tablespoons olive oil for 5 minutes. Add garlic and sweat for 5 additional minutes, stirring often. Add thyme, ½ teaspoon salt and ¼ teaspoon pepper; cook for 1 minute. Remove from heat and allow to cool.


In a large bowl, combine onion mixture with eggs, parmesan and bread crumbs.  Mix until a paste forms. Add the veal, pork, beef, ¼ teaspoon pepper and 2 tablespoons salt.  Stir to combine. Test a small piece to check for seasoning, cook and adjust accordingly.

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Form the meat mixture into golf ball size balls.  Heat 3 tablespoons olive oil in a large flat-bottom sauté pan.  Brown meatballs on all sides.  Cook meatballs in your favorite tomato sauce, over low heat, for 1 hour.  Serve meatballs over pasta, polenta or rice.

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The post K-J Recipe: Meatballs appeared first on Kendall-Jackson Blog.

K-J Recipe: Meatballs

Who doesn’t love spaghetti and meatballs? We...

DIY Teracotta Wine Stand

Hi I’m Kimberly from A Night Owl Blog, a space where we share our latest DIY, craft and recipe endeavors. I recently held a little get together with a few girlfriends featuring fun and fresh Kendall-Jackson AVANT wines! Now we served up the K-J AVANT Chardonnay and K-J AVANT Sauvignon Blanc on ice. However, since we didn’t want to leave the K-J AVANT Red Blend out there on its own, we created this beautiful and clever DIY Terracotta Wine Stand!

I love terracotta. It is so versatile and can be made into so many more things than just a planter, like our stand! So let’s walk through the steps we took to make this stand so you can fashion your very own.

Terracotta bowl and lid
Adhesive (that will work on pottery, such as Weldbond)
Chalk paint – grey and white
Sealing wax
Antique stain

Steps to make your own DIY Teracotta Wine StandAnd the steps:

  1. Simply glue the bottom rim of the planter to the bottom of the terracotta lid, making sure it’s centered.
  2. Once dry and secure (about one hour depending on adhesive used), paint on a thin layer of gray chalk paint. To get the right amount of coverage, dip your paint brush in water first, then in paint and dab on a paper towel.
  3. Next up, add your white layer the same, letting some of the gray still show through.
  4. Once the paint layers are dry, cover with a thin layer of sealing wax.
  5. We then added some antiquing stain to the finished product for a more complex, aged look.

And the result? A beautiful Terracotta Wine Stand.

DIY Teracotta Wine Stand

DIY Teracotta Wine Stand

DIY Teracotta Wine Stand

It is a fairly simple project to put together but would add such a nice touch to your next party or get together, just like ours!

K-J AVANT Wine Party

The post DIY: Terracotta Wine Stand appeared first on Kendall-Jackson Blog.

DIY: Terracotta Wine Stand

Hi I’m Kimberly from A Night Owl Blog, a space...

Guacamole Recipe


There are many, many guacamole recipes out there these days. From the inspiring selections at restaurants to the innovative concoctions we all create at home! But one thing is for certain, everyone I’ve talked to about their own creations always say, “I make the best guac, ever!” So through all of these conversations, our Bonjour + Hola team decided a few years ago it was a must to host a Guac-Off! And each year, it has grown and increasingly gotten more competitive. Hola #guacswag!


What makes the guac really stand out when our guests are voting with a glass of K-J AVANT in-hand? That would be the distinctive flavors, the energetic colors mixed in between and the overall memorable taste after plopping that chip into your mouth.

And Bonjour + Hola’s Guac-Off winner this year, Katie Crider {creator of Guac #4}, went above and beyond with her recipe. Combining various Thai-inspired flavors, spices and colors galore in between — all of the guests went ga-ga!

Her guac was so delicious and memorable that the Bonjour + Hola team thought it was a must to share the recipe with you!:


4 ripe haas avocados
2-3 Thai chilies
1 lime (zest and juice)
1/2 medium sweet onion (Vaidalia) chopped
1 yellow bell pepper chopped
1 stalk of lemongrass
1 tablespoon of freshly grated ginger
1 whole clove of garlic
1 tablespoon of olive oil
1 mango
2 tbs coconut oil
Salt & pepper



1.  Cut the top third off of the garlic head. Drizzle with olive oil, salt, and pepper and wrap loosely in tinfoil. Roast in oven until the cloves are soft, 30-45 min at 400 degrees.

Unknown-3Unknown-5Unknown-4 2. Cut the lemongrass stalk into 3 or 4 pieces. Sauté the lemongrass pieces with the bell pepper in the coconut oil. When the bell pepper is soft, add ginger and remove from heat. Remove the lemongrass stalks.

Unknown-6Unknown-7 3. Roughly cube the avocado. Add the juice and zest of the lime. Add the sautéed bell pepper mixture making sure the cooking oils are added as well. Add the mango, onion, and raw chopped Thai chili according to desired heat level. Squeeze the garlic cloves out and mash them and add to the mixture. Stir mixture well to combine. Salt and pepper to taste.


Whether you’re looking to host your own Guac-Off soon or just want a new + hip recipe to create over the weekend, check out Bonjour + Hola’s Guac-Off for inspiration!


The post Guac-Off Recipe Winner: Congratulations Miss Crider! appeared first on Kendall-Jackson Blog.

Guac-Off Recipe Winner: Congratulations Miss Crider!

  There are many, many guacamole recipes out there...

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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