Wednesday, September 24, 2008
Anthony Dias Blue is a James Beard Foundation Award recipient and one of the most influential food and wine personalities in the United States. He recently talked about J’s Pinot Noir winemaking program on his James Beard Award–winning Blue Lifestyle Minute radio program in early September. The show broadcasts on WCBS in New York and KFWB in Los Angeles, and was heard by over 1,000,000 listeners.
Anthony talks about how Judy Jordan decided to expand the still wine program, using Russian River Valley fruit, and how our "maverick" winemaker George Bursick is using long, slow fermentations lasting up to 4 month to ratchet up J’s Pinot Noir program.
You can download his podcast by clicking here or pasting the link below into your web browser:
Monday, September 22, 2008
Last week Washington Post wine writers Karen Page and Andrew Dornenburg suggested that thinking of wines as having "personalities" makes for improved wine pairings with food. Collaborating with a creativity expert, they used enneagrams as a tool to find these personalities.
One of the wines they used was J's Cuvée 20 Brut, which was also Karen's Pick of the Week. She offers it "will lift your spirits and the flavors of virtually any hors d'oeuvre, especially fried or salty ones."
You can click here to read the review or paste the link below into your web browser:
Wednesday, September 17, 2008
Wine writer Peg Melnik has just named J Vineyards 2006 Russian River Valley Pinot Noir the Press Democrat Wine Of The Week! Tasted blind amongst other standout Pinot Noirs, she gave it four stars, explaining "it had the most sex appeal with its lush texture and rich mouth feel."
See below for a video of Peg's recent visit to J, where she interviews winemaker George Bursick on his approach to making Pinot Noir and talks about J's food and wine program.
You can read her review by clicking here or pasting the link below:
Her interview of George can also be read by clicking here or pasting the link below:
Linda Murphy recently recounted her visit to J as part of a vertical tasting of J Vintage Brut, from the initial 1987 bottling through the newly released 2000 vintage. She writes how this event demonstrated the evolution of the Vintage Brut program at J and Judy Jordan's commitment to making only the best Russian River Valley sparkling wines.
She finds the 2000 J Vintage Brut to have "an enticing brioche nose, creamy mousse, green apple, tropical and citrus fruits, and a spicy kick of ginger. It has, dare I say it, some true Champagne personality to go with sunny California fruit."
Click here to read the entire story or paste the link below into your web browser: