We announced our collaboration with Tesla Energy as one of the first wine industry collaborators and largest user of their stationary energy storage technology with 4.2 MW of capacity installed across 6 of our wineries in Sonoma, Napa, and Monterey Counties
We installed 4.3MW of Solar Photovoltaic solar systems on our Wineries, offsetting over 40% of our annual electricity consumption with clean, renewable energy
We were the first winery in the industry to deploy a waterless UV sanitation technology called BlueMorph and a microfog tank sanitation technology called Aurratech. These two new technologies have the capability to help us save 1.5 million gallons of water each year when fully deployed!
In partnership with the National Marine Fisheries Service (NMFS), California Fish and Wildlife (CDFW), and Trout Unlimited, we participated in a Voluntary Drought Initiative to release 7.2 acre-feet of water from one of our vineyard reservoirs into Green Valley Creek in support of Coho salmon habitat. To help our rural neighbors participate in this conservation initiative, we also donated $40k to Trout Unlimited’s Flows for Fish Program which places storage tanks along key Russian River watershed tributaries to reduce the reliance on pumping water.
As a result of our efforts to conserve water resources in our wineries, we reduced our total companywide water use by 17% in 2015 from 2014. These accomplishments have paved the way for our 2016 projects, and we already have our sleeves rolled up and some great projects in the hopper. Stay tuned throughout the year to stay up to date on our journey towards a more sustainable future for generations to come.
Lastly, I hung a couple “XO” balloons to finish off the decor!
I’m really happy with how the dessert table turned out, and it was all so easy to put together. The envelope backdrop took me less than five minutes (just taping envelopes up on the wall), and could be easily adapted with different shapes, letters, or numbers for other celebrations. And all the desserts were so yummy! If you’re planning to celebrate Valentine’s Day at home this year, consider adding a dessert table to make your evening that much sweeter.
Hi, Friends! Katie from Butterlust here, sharing my first Kendall-Jackson-inspired recipe of the year. It’s been way too long, and boy does it feel good to be back! Today’s recipe is bright, citrusy and simple — the perfect dessert for quickly and deliciously pulling you out of even the most dreary of winter funks.
It’s the time of year when light, fresh white wines seems to be forgotten and neglected, replaced by the warmth and body of big, bold reds. And understandably so. When it’s frigidly cold outside, wine-lovers the world over might argue that there’s little that’s more comforting than wrapping yourself up in a cozy blanket and a generous pour of Cabernet Sauvignon. (Good thing Kendall-Jackson makes a few great ones, too!)
But, I’m here today to represent the seasonably forgotten Sauvignon Blanc. It’s the perfect mate to these lemony blondies, and the perfect pick-me-up when you’re looking for a little less cozy and a little more pep during the gloomy winter months.
Not to be lumped into the category of average lemon desserts, these blondies are intensely chewy, best served ever-so-slightly underbaked so they retain a gooey, dough-like center, and studded with golden, fragrant Meyer lemon zest. Thought to be a cross between a lemon and a mandarin, Meyer lemons have a lighter acidity and more complex, floral flavor than a regular lemon. I love using them in place of their more commonplace cousin this time of year, in everything from tea to pasta to dessert.
In this case, the buoyant freshness of the Meyer lemon plays perfectly with the citrus notes in K-J AVANT Sauvignon Blanc, retaining just enough comforting chew via classic blondie texture, but with enough sunny punch to chase away those winter blues. Enjoy!
¾ cup (1½ sticks) unsalted butter, melted and cooled
2 large eggs, lightly beaten
1½ tablespoons Meyer lemon juice
powdered sugar, for dusting
Preheat the oven to 350F. Line a 8x8-inch pan with aluminum foil or parchment paper, lightly grease and set aside.
In a large bowl, whisk together the flour, baking powder and salt; set aside
In another large bowl, combine the brown sugar and Meyer lemon zest and use your fingers to massage the zest into the sugar. This will help to boost the lemony flavor in your blondies.
Add the melted butter to the sugar mixture and stir until combined. Add in the eggs and Meyer lemon juice and mix well.
Using a spatula, fold in the dry ingredients until just combined; do not over mix.
Add dough to your prepared pan and bake for 20-25 minutes, until firm and golden brown. Let cool completely on a wire rack. Sprinkle with powdered sugar then cut into squares and serve with K-J AVANT Sauvignon Blanc.
With your hands, make a ball of clay. Then roll it out with your rolling pin until it’s about a quarter inch thick. Set your existing coaster on top to use as a template, then cut away the excess clay with an Xacto knife.
Carefully stamp out the letters for your first phrase. I would recommend practicing on the excess clay first, to get the pressure right. I pressed too hard the first time and had to re-roll my coaster out.
Repeat the process for the remaining coasters. I made three to start with, and picked a few short sayings: drinks on me, the good stuff, and cheers! You could also personalize these with your family’s names, so each person has their own coaster and drinks never get mixed up.
Lastly, bake your coasters according to the directions on the package (I did 275 degrees for 30 minutes). Once they cool off, they’re ready to use!
Hope you like these! What sayings would you stamp your coasters with?
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.
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