K-J Avant

The right wine for right now.™

anchor

  • 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

anchor

anchor

Chickpea Chorizo Pasta

Hola! Vianney from sweetlifebake.com here to share with you a fall inspired pasta dish that is pure comfort. Enjoy!

We’re celebrating the arrival of fall with comfort in a bowl. Nothing screams comfort more that a perfectly cooked pot of al dente cooked pastas tossed with a rich, savory sauce.  Mexican chorizo in all its glory is sautéed with onion, garlic and cumin. Stir in chickpeas, a pass of heavy cream along with cooked pasta this recipe is simple to make. Begin by bringing a large pot of water to a boil, pour yourself a glass of K-J AVANT Red Blend and let’s eat.

KJAVANT-pasta-chickpea-VianneyRodriguez-1

Mexican chorizo is made from ground pork, beef or soy and can be used to make breakfast tacos, queso, in tacos or in pasta. Made with ground ancho chiles, guajillo chiles, ground cumin and coriander chorizo can be found in near the breakfast meats at your local grocery store.

Chickpea Chorizo Pasta
Author: 
Recipe type: pasta
Serves: 4-6
 
Ingredients
  • 12 ounce pasta, rotini
  • 12 ounces Mexican chorizo, casing removed
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 2 cups chicken broth
  • 1 cup heavy cream
  • Salt
  • Pepper
  • 1 (14.5 ounce) can of chickpeas, drained and rinsed
  • Grated parmesan
Instructions
  1. Fill a large pot with lightly salted water and bring to a rolling boil, stir in rotini; return to boil and cook under pasta is cooked but still firm, about 11 minutes. Drain, set aside.
  2. While pasta cooks, place chorizo over medium-high heat in a nonstick pan and fully cook, breaking up chorizo with wooden spoon. When fully cooked remove from pan and drain on a paper-towel lined plate. Remove all but 1 teaspoon fat from chorizo and return pan to heat, add onion and garlic, sauté until soft and translucent, about 4 minutes. Add chicken broth and cumin and bring to a boil. Reduce heat, stir in heavy cream, season with salt and pepper, add chickpeas and simmer until chickpeas heat through. Add pasta, toss to coat and serve warm with grated parmesan.

KJAVANT-pasta-chickpea-VianneyRodriguez

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

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

The post Chickpea Chorizo Pasta appeared first on Kendall-Jackson Blog.

Hola! Vianney from sweetlifebake.com here to share with...

Shaved Salad with Guajillo-Lime Vinaigrette

Hola! Vianney from sweetlifebake.com here to share with you a fall inspired shaved salad, Enjoy!

Fall is here! Living in South Texas this means a break from the grueling summer temperatures, which makes us Texans happy, really happy.  Fall also makes me crave slow cooked meals, oven baked goodies and comforting dinners brimming with fall flavors. This shave salad paired with K-J AVANT sauvignon Blanc would be a welcome addition to your fall table and can be made in less than fifteen minutes.  Thinly sliced vegetables provide a light touch to the salad while the vinaigrette wraps the complete dish in blanket of warmth with guajillo chiles.

KJAVANT-shaved-salad-VianneyRodriguez-1Tip: Reduce your prep time by assembling the vinaigrette over the weekend, store in fridge until ready to serve

Guajillo chiles are a favorite among Mexican cooks – smokey with a tangy bite, guajillos are an ingredient you need to try.  I keep my guajillo chiles stored in a large resealable plastic bag in the freezer and use them to flavor my stews, salsa, pozole and to make this vinaigrette. Try this vinaigrette tossed with quinoa and a mix of steamed vegetables for a tasty lunch or serve drizzled over salmon.

KJAVANT-shaved-salad-VianneyRodriguezTool Tip: A mandoline makes slicing the vegetables a flash, a few careful swipes across the sharp blade and your all set.    

Shaved Salad with Guajillo-Lime Vinaigrette
Author: 
Recipe type: salad
Serves: 4
 
Ingredients
  • Ingredients for Salad:
  • 2 zucchini
  • 1 yellow squash
  • 1 pound crimini mushrooms
  • 2 cups fresh spinach, julienned (sliced into thin strips)
  • Grated parmesan
  • Ingredients for Vinaigrette:
  • 2 dried guajillo chiles, stem removed and seeded
  • 2 garlic cloves
  • ¾ cup olive oil
  • Juice from 1 lime
  • ¼ cup sherry vinegar
  • 3 tablespoons honey
  • Salt
  • pepper
Instructions
  1. Place guajillo chiles in a small saucepan with two cups water and bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat, cover and cool completely. Place rehydrated chiles, garlic, olive oil, sherry vinegar and honey into a blend. Blend until smooth, season with salt and pepper. With a sharp knife thinly slice zucchini, squash and mushrooms and place in a bowl along with spinach. Drizzle with half the vinaigrette and toss. Serve garnished with parmesan and additional vinaigrette.

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

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

The post Shaved Salad with Guajillo-Lime Vinaigrette appeared first on Kendall-Jackson Blog.

Hola! Vianney from sweetlifebake.com here to share with...

Austin City Limits 2014 Instagram Contest Winners

Earlier this month we headed down south to Austin, Texas to partake in the biggest music festivals in the country. As proud wine sponsors of the 2014 Austin City Limits Music Festival, we wanted to give festival goers the chance to take home a fun prize. So we asked people to share their most creative and festival moments on Instagram for a chance to win $250 and one FREE year of music. All they had to do was follow us on Instagram and use the hashtag #KJAVANT on their post to be entered.

After our panel of judges reviewed hundreds of amazing photos from each weekend, we were able to narrow down the tough competition to six talented winners. Below are the winning photos from weekend one and two of ACL. A special thanks to all that entered your fun and creative photos into our contest. Click here to check out all of the creative and spontaneous moments.

 

Winners

 

10724080_809737559076437_383802075_n

John E. – @estradajohnm 

10727701_306905026168432_1990568468_n

Marco M. – @marcoluft

10518182_582551701871821_282126748_n

Jessica S. – @jeesssica

10724802_364369170397631_129908118_n

Tim F. – @timssolution

 

Honorable Mention

 

By @ljkreiling

By @ljkreiling

By @mikeed_

By @mikeed_

By @ljkreiling

By @ljkreiling

By @eureek

By @eureek

By @honey6789

By @honey6789

The post Austin City Limits 2014 Instagram Contest Winners appeared first on Kendall-Jackson Blog.

Earlier this month we headed down south to Austin, Texas...

Spooky Tea Sandwiches for Halloween

Boo! That’s the sound of your tea sandwich jumping off the serving board at this Friday’s Halloween cocktail and wine party. Don’t worry, that ricotta-topped ghost won’t really scare you but it might freak out the black bean cats and bats and the hummus-topped pumpkins beside it.

Yes, I’ve taken my love for crostini (just another word for open-faced tea sandwiches) to a spooky level.

See, I’ve long been a proponent of serving a mixed platter of crostini at parties. By including a few different toppings, you’re likely to please everyone. The light eaters can craze, and the hungry folks can treat each morsel like one small plate in a many-plated meal.

Halloween-Tea-Sandwiches2

Today, I’ve gone further. I picked up a set of Halloween-themed cookie cutters and used them to turn plain white bread into the base of themed crostini. For toppings, I brainstormed the right colors for each shape: black (black beans) for the cats and bats, white (ricotta and lemon) for the ghosts, and orange (squash hummus) for the pumpkins. Capers, nuts, chives and other fridge staples came to the rescue for eyes and stems and whatnot. Even better, decorating the bread was truly fun, almost as much fun as trick-or-treating.

Halloween Tea Sandwiches by Big Girls Small Kitchen

But not as much fun as hosting an adult-style Halloween party, complete with plenty of wine!

I love these–especially the ricotta ghosts–with a cool glass of K-J AVANT Sauvignon Blanc. And I bet both wine and food will taste best when I’m dressed up to match.

Read on to see how to make Halloween Crostini, and be sure to visit Big Girls, Small Kitchen or follow along on Twitter and Instagram for more accessible and delicious recipes!

Halloween-Tea-Sandwiches3

 

Spooky Halloween Tea Sandwiches

You’ll likely have leftovers of each spread–but they’re delicious served with pita or potato chips, so enjoy the extras! You can make all the spreads up to 2 days in advance.

Spooky Tea Sandwiches for Halloween
Author: 
Serves: 40 Pieces
 
You'll likely have leftovers of each spread--but they're delicious served with pita or potato chips, so enjoy the extras! You can make all the spreads up to 2 days in advance.
Ingredients
  • For the sandwiches
  • 2 loaves of thinly sliced bread (White Pepperidge Farm works great)
  • Assorted small foods for decoration, like capers, sesame seeds, minced chives, and pine nuts
  • 2-inch Halloween-themed cookie cutters (I used pumpkins, cats, bats, and ghosts)
  • For the squash hummus
  • 1 small delicata squash, cut in half with seeds scooped out
  • Olive oil
  • Salt
  • 1 15-ounce can white beans
  • 1 clove garlic
  • ½ teaspoon paprika
  • ¼ teaspoon turmeric
  • juice of half a lemon
  • For the black bean dip
  • 1 garlic clove
  • ½ small shallot
  • 1 15-ounce can black beans, rinsed and drained
  • 1 chipotle chili, plus 1 tbsp adobo sauce
  • ¼ teaspoon cumin
  • ¼ teaspoon chili powder
  • juice of half a lemon
  • 1 teaspoon salt
  • For the lemony ricotta
  • 1 cup fresh ricotta
  • juice of half a lemon
  • zest of 1 lemon
  • 2 teaspoons honey
Instructions
  1. First, cut the bread into shapes. You can do one or many, depending on your guest count and preferences. Arrange the bread shapes in a single layer on several baking sheets.
  2. Preheat the oven to 350°F. Toast the bread shapes for 10 to 15 minutes, turning once, until the bread feels crusty to the touch. Set aside. You can do this a few hours in advance, to save time closer to the party.
  3. Make the squash hummus: Place the squash on a baking sheet and brush with olive oil. Sprinkle with salt. Roast for 35 to 40 minutes, until the squash is easily pierced with a fork. Scoop out the flesh and add to a food processor with the white beans, garlic, paprika, turmeric, lemon juice, salt, and 3 tablespoons olive oil. Process until very smooth. Adjust the color, adding more paprika and turmeric as needed to make the dip truly orange. Then, adjust the taste, adding salt and lemon juice as needed. Set aside til you're ready to decorate.
  4. Make the black bean dip: Combine all the ingredients plus ¼ of a cup of warm water in a small food processor. Puree until smooth and creamy, then taste for salt and add more if needed. Set aside til you're ready to decorate.
  5. Make the lemony ricotta: In a small mixing bowl, combine the ricotta, lemon, lemon zest, and honey. Set aside til you're ready to decorate.
  6. No more than 1 hour before the party, carefully decorate the bread shapes with the various dips. Cover the pumpkin stems with chives, and use capers or nuts for the eyes on the cats, bats, and ghosts. Arrange on platters and serve! (After a few hours, the bread will get a bit soft, so don't leave these out too long.)

 

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

 

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

The post Spooky Tea Sandwiches for Halloween appeared first on Kendall-Jackson Blog.

Boo! That’s the sound of your tea sandwich jumping...

anchor

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.

Return to top