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.

    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
  • K-J AVANT Sauvignon Blanc
    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



Build Your Own Mac and Cheese Recipe

Build Your Own Mac and Cheese RecipeBuild Your Own Mac and Cheese Recipe Build Your Own Mac and Cheese Recipe Build Your Own Mac and Cheese Recipe Build Your Own Mac and Cheese RecipeBuild Your Own Mac and Cheese Recipe #KJAVANT Hey everybody! It’s Molly from my name is yeh here. I hope you’re all enjoying the new year so far! I have to admit that usually around this time of year, I get some post-holiday blues. I call them the Januaries because January is kind of like the Monday of months, amiright? I usually try to conquer the Januaries with some fun and goofy made-up holidays and parties. First up this year was a whole party devoted to my all-time favorite food, macaroni and cheese. I made some basic cheddar mac and cheese, put out a ton of tasty mix-ins and toppings, and then my friends and I made our own personalized macs in mini cocottes. Mine had hot dogs, everything bagel seasoning, sriracha, and ketchup. While they baked, we sipped on Kendall-Jackson AVANT Red Blend and discussed all of our favorite mac and cheese toppings. By the time the mac was ready, we were so hungry that we scarfed it down and then went back for seconds. It was such a tasty party!

For more photos from my party and tips to have your own mac and cheese party, check out my blog post about it.

cheddar mac and cheese
Serves: 8
  • 1 pound pasta
  • 6 tb unsalted butter
  • ½ cup flour
  • 6 cups milk (skim, 2%, or whole milk will do)
  • 1 pound cheddar cheese, shredded
  • salt and pepper to taste
  • Fun mix-ins and toppings, such as: cut up hot dogs, everything bagel spice, other spices, sriracha, ketchup, broccoli florets, peas, chopped bell peppers, bacon, bread crumbs, more shredded cheese, etc.
  1. Preheat oven to 375.
  2. Cook pasta for one minute less than the directions on the box say. Drain it and set it aside.
  3. In a large saucepan, melt the butter over medium high heat. Whisk in the flour until combined. Slowly add the milk and whisk constantly until it begins to thicken. Add the cheese and whisk until it melts. Season with salt and pepper. Reduce heat to low.
  4. Have your guests dish up pasta, cheese, and any mix-ins of their choosing into oven-proof dishes. Top with breadcrumbs and/or shredded cheese, if desired, and then bake for 15-20 minutes, until the cheese is bubbly and the tops are slightly browned. For more color, run them under the broiler for a few minutes.
  5. If you don't have small oven-proof dishes or you simply want to forego the baking step, feel free! Just remember to cook the pasta fully, rather than leaving it super al dente, so that it's ready to eat immediately.


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Hey everybody! It’s Molly from my name is yeh...

Kendall-Jackson Committed to Sustainability – Where We’ve Been and Where We’re Going

Sustainability is an ongoing journey for us at Kendall-Jackson, and while we are looking forward to getting a jump on all the great projects we have planned for 2015, we wanted to take a moment to reflect on how far we’ve come in our quest to craft the highest quality wines with minimal impact on our environment and communities. In collaboration with Renewable Choice Energy, our renewable energy certificate (REC) provider, we developed a case study to document our progress to date.

Kendall-Jackson Committed to Sustainability – Where We’ve Been and Where We’re Going

A Few Highlights from the Case Study:

  • Beginning in 2012, we have focused on developing more onsite solar electricity generation. By the end of 2015, we will have installed 7 megawatts (MW) of solar electricity across 9 of our sister wineries which is enough energy to power 1,400 California homes! This will make us the largest solar producer in the wine industry and will offset ~50% of our companywide electricity usage.
  • Since 2008, we have reduced the baseline water use in our wineries by 49%. Each year since, we have saved nearly 9 million gallons of water. This is equivalent to 180,000 bathtubs full of water!
  • We always aim to reduce or reuse materials used during our production processes, and as such, 98% of all materials used on our bottling line are recycled or returned.

The story isn’t over. We are proud to announce that as a next step, we will be publishing our first ever Sustainability Report this spring to build upon this case study and to share our goals and progress moving forward.


What exactly is a Sustainability Report?


A sustainability report shares information about an organization’s economic, environmental, and social impact performance. This reporting helps companies measure, understand, and communicate their sustainability efforts in addition to setting goals for continuous improvement for the future.


Why does any of this matter?


We will be able to fully understand our impacts as an organization, with a particular focus on water, energy, waste, transportation, and social/community, and hold ourselves accountable towards achieving 5-year goals in these various impact areas. We will then be able to share our progress towards achieving these goals, and take credit for all of the hard work we commit to each year.

This report will help create transparency in the steps we are taking towards greater company sustainability and will allow us to share our progress towards meeting our goals with those who interact with our business year after year. This story is important to folks who buy and drink our wine, like you! Furthermore, this story is a core part of our family business and our legacy. We look forward to sharing our progress with you and for all of the great things ahead. Stay tuned!

-Sabrina Sihakom, Sustainability Coordinator

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Sustainability is an ongoing journey for us at Kendall-...

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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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


Baked Oysters with Roasted Tomatoes
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.
  • 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
  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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A baked oyster is a very, very fine appetizer for any...


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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