Roast Turkey with Fried Sage and Pecans with J's Jewell Ranch Chardonnay

We love that home chefs aren't necessarily sticking to the traditional Thanksgiving dinner menu these days — coming up with interesting new interpretations or introducing completely new traditions instead. Over the next week or so, we'll be highlighting some of the more interesting Thanksgiving Day recipes we're seeing out there and highlighting some great J wine pairings for each. 

Roast Turkey with Fried Sage and Pecans with J's Jewell Ranch Chardonnay. Flavors of clean, vibrant pineapple, Meyer lemon, and lime make our Jewell Ranch Chard the perfect Thanksgiving Day white wine, both for its festive flavor profile and a clean, bright acidity that cuts the richness of holiday dishes like Food & Wine's delicious preparation of roast turkey with fried sage and pecans. We love the way the fragrant lemon characters and dry finish of this wine balance the sweetness of the pecans in this dish, but the Jewell Ranch would be great with a more traditional holiday turkey preparation as well. 

Chilled Oysters with Apple-Ginger Mignonette and J Vintage Brut. Oysters, of course, are a magnificent way to start any meal but this zesty apple-ginger mignonette from Martha Stewart adds a cheerful holiday influence to the tradition. This mignonette is absolutely delicious on Kumamotos and paired with and our J Vintage Brut, which has yeasty, brioche and butterscotch aromas and flavors of toasted almond and pear.

Stuffed Leg of Lamb with J's Nicole's Vineyard Pinot Noir. Mediterranean influences have been popping up on menus everywhere lately, which has some home chefs abandoning the turkey and ham altogether this Thanksgiving in favor of dishes like this stuffed leg of lamb from Food.com. Our Nicole's Vineyard Pinot Noir is absolutely delicious with this dish. It has elegant spices, cherry compote, and a touch of earthiness wrapped in a toasty caramel and vanilla finish, so it has that rich, holiday tapestry of flavors you want for a winter feast of any kind.

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Easy Election Day Tart to Pair with J STRATA Chardonnay

Happy Election Day! To fuel your trip to the polls, we present a delicious dose of red, white, and blue: red potato and blue cheese tart — paired with crisp, minerally J STRATA Chardonnay.  

Roasted red potatoes get a pungent pop of flavor from salty knots of bubbling blue cheese and freshly chopped rosemary. This hearty tart tastes great warm or at room temperature and a fresh green salad makes the perfect accompaniment — enough to sustain you through even the most prolonged swing state recount.

Speaking of perfect accompaniments, as Wine Spectator once observed, blue cheese tastes fantastic with the new generation of fresher, leaner California Chardonnays like our J STRATA Chardonnay, with its tight crispness and elegant lemon, apple, and white peach flavors. 

Red Potato and Blue Cheese Tart 

• 1 pound red potatoes, scrubbed and sliced into 1/4 inch rounds
• 2 large eggs (or 3 small)
• 1/4 cup crumbled blue cheese 
• 1 tablespoon finely chopped herbs (i.e. rosemary or thyme)
• 1 tart shell (We like this foolproof recipe from Martha Stewart)

Preheat oven to 350 degrees. In a medium saucepan, cover potato slices with two inches of water. Simmer uncovered until tender — about ten minutes. Drain and lightly pat dry with a clean towel. 

Arrange the potato slices — allowing them to overlap slightly — in concentric circles around the tart crust. Sprinkle blue cheese on top of the potatoes. Whisk eggs together and pour into tart shell, then sprinkle the entire thing with some freshly chopped herbs of your choice, as well as fresh ground pepper.  

Bake tart on a baking sheet until bubbling and golden brown — about 45 to 50 minutes. Cool in pan on rack. Serve warm or cold. Pairs beautifully with a big green salad and a chilled glass of a lean, crisp California Chardonnay, like our J STRATA Chardonnay. 

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Food & Wine Pairing of the Day: Vella Dry Jack and J Barrel 16 Pinot Noir

Our highly unofficial poll indicates that watching election returns with a few friends tomorrow would be four times more fun than doing so without them. Here are a few wine and cheese pairing ideas to keep the rhetoric savory.

• Vella Dry Jack and J Barrel 16 Pinot Noir. If you haven't tried California's dry grating cheeses yet, it's really time you started. They're similar in character to a fine Parmigiano-Reggiano, so they're perfect on a cheese and charcuterie plate or served with some figs and Bosc pears. One of the most venerable dry Jack producers is Vella Cheese Company, which began making its signature Dry Monterey Jack in 1931. This cheese has a firm, golden paste, nutty aroma, and expertly balanced flavors of sweetness, saltiness, and acidity. We absolutely love it with our J Barrel 16 Pinot Noir for the way the wine's complex vanilla cream and strawberry characters mingle with the mild flavors of the cheese. 

• Bleating Heart's "Mixtress" and J Vineyards 2011 Hoot Owl Viognier. Deriving its name from a suave blend of of cow and sheep's milk, the delicious Mixtress has a subtle, nutty flavor that plays beautifully against the fresh fruit aromas of our 2011 Hoot Owl Viognier.   The supple texture and gentle flavors of the Basque-style cheese work well with the wine's lush mouth of silky vanilla. We love that Mixtress' rind is allowed to develop spontaneously while aging on wood for two months in an aging room located on an apple orchard. 


• Central Coast Creamery's Aged Goat Gouda and J Brut Rosé. With luscious caramel aromas and fuller, more robust flavors than their Dutch counterparts, goat goudas have really taken off in California lately, with the aged varieties taking on completely different characters than younger, milder versions. We love Central Coast Creamery's rendition — a firm, smooth cheese with a powerful range of sharp and sweet flavors, as well as floral and herbaceous ones. This potent gouda is delicious with a clean, crisp sparkling wine like our J Brut Rosé, which has subtle rose petal and raspberry characters tied together by vibrant citrus. 

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Mustard Soft Pretzels and J Russian River Valley Chardonnay

Mustard Soft Pretzels from Cynthia Nims' new cookbook, Salty Snacks

Thanksgiving is just around the corner and if you're looking for fun things to do that weekend, come to our Kick Off the Season at J event, where we'll be welcoming the holiday season with three fun-filled days of food and wine pairings. 

On Friday, November 23rd, Saturday November 24th, and Sunday, November 25th, the J culinary team will be serving a delectable array of hors d'oeuvres paired to your favorite J sparkling and varietal wines. One day event passes are available for $30 or $15 if you're a Club J member.

Among the treats we're planning for this event are appetizers from Cynthia Nims' latest cookbook, Salty Snacks, so today as a preview we're featuring her incredibly delicious recipe for Mustard Soft Pretzels from the cookbook. 

We love that this recipe calls for baking some grainy mustard right into the pretzels. It calls for malt, too, which has a thick, creamy quality that pairs beautifully with our 2010 J Russian River Valley Chardonnay — in particular its tasty Bosc pear and green apple flavors. This delicious Chard also has hints of guava, vanilla, and hazelnut, so there's a complexity that works well with the more straightforward pleasures of the pretzels. 

These pretzels, of course, make perfect party fare and it's fun to serve them with a nice cheese fondue. We asked Doralice Handal of the Cheese Shop in Healdsburg which cheese she'd choose for this recipe and she immediately responded with James Ranch's Mature Belford. James Ranch is in Durango, Colorado and the Belford is its signature cheese. It's "very creamy with a lovely tang" and has a lovely golden color. 

Doralice also said that a Swiss Appenzeller would work well as a fondue for this dish. Appenzeller is a raw cow's milk cheese with great melting quality.  

To pick up either of these cheeses, visit the Cheese Shop in Healdsburg — a fantastic place that you really need to make a regular part of wine country sojourns. It's located at 423 Center Street in charming downtown Healdsburg, just three miles from the J Visitor Center.

Speaking of which, we look forward to seeing you for the Kick Off the Season at J event on the 23rd, 24th, and 25th of this month! This event is almost always a sell-out, so we recommend picking up your tickets today. 

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Grilled Ham & Gouda Sandwiches with Caramelized Onions and J Russian River Valley Pinot Noir (Plus Three More Comfort Food and Wine Pairings)

Our hearts go out to everyone still coping with the aftermath of Hurricane Sandy this Halloween. (By the way, if you live in an unaffected area and haven't yet made a charitable donation to the Red Cross, we encourage you to do so.)

During trying times, the instinct to cook definitely kicks in, so here are some especially comforting dishes we've come across lately along with recipes J wine pairing suggestions for each.

• Smoky Grilled Ham and Gouda Sandwiches with Caramelized Onions and J Russian River Valley Pinot Noir. With bright cherry aromas and flavors of vanilla and nutmeg, our Russian River Valley Pinot Noir pairs beautifully with the salty smokiness of this grilled ham and Gouda sandwich with caramelized onions — quite possibly the ultimate comfort sandwich from Bon Appétit. 


• Achiote Chicken and Dumplings and Jewell Ranch Chardonnay. The divine interplay of dough and broth is maintained in this rendition of chicken and dumplings from the Food Network, but gets a subtle boost of spice from achiote and cilantro. We love this dish with a medium-body white like our 2010 Jewell Ranch Chardonnay; the fresh, vibrant pineapple and Meyer lemon characters provide perfect counterpoint to the rich dumplings. The Jewell Ranch also works well with a more traditional recipe like this one with leeks and tarragon.
   
• Grilled Skirt Steak with Charred Pepper Sauce and J Freestone Hill Pinot Noir. Because of their sweet yet sharp flavor red peppers can be tricky for wine pairing but this inspired charred red pepper sauce from Smitten Kitchen prompted us to find the perfect pick. The clear winner was our Freestone Hill Pinot Noir with a complexity that nicely matched that of the sauce and stood up to the steak, too. The hearty yet elegant Freestone has aromas of cedar and blackberry jam that give way to vibrant cherry and exotic plum flavors with an earthy padding of mushroom and cocoa notes. This is a truly exceptional food-wine pairing for late fall and winter.
  
  
• Brownie Cupcakes with Peanut Butter Frosting and J Cuvée Brut. The crisp, clean bubbles and lively apricot characters of our Cuvée Brut are perfect for washing down Bon Appétit's chocolate brownie cupcakes, which for some will merely act as a delivery vehicle for the outrageousely creamy peanut butter frosting. If you'd prefer a varietal wine, try our J STRATA Chardonnay, which has a nice acidity to cut the richness of the peanut butter.

And since it's Halloween, you should check out one of our other recent food-wine pairing posts, "Salted Pumpkin Caramels and J Barrel 16 Pinot Noir," plus three other Halloween treats for foodies.

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Our Localicious Cheese & Charcuterie Menu Featuring Friend in Cheeses Jams

October is American Cheese Month and we're here to tell you: cheeses never knew they had such a friend as the vibrant array of condiments we serve with our cheese and charcuterie menu, all from Friend in Cheeses Jam Co in Santa Cruz, California.

The genius idea of Friend in Cheeses is to make locally sourced jams especially to eat with cheese such as their delicious Chow Chow — a mix of nuts and berries in a honey base with a bit of bourbon thrown in for good measure. (It's basically everything that tastes good with cheese.) Yum. 

Then there's Friend in Cheeses' Rosie's Hip Jelly, a sublime mix of Santa Cruz rose hips and lemongrass with orange peel, ginger root, and a hint of cinnamon. We also serve their FIC's carrot Marmalade — a delectable mix of earthy, tart, and sweet flavors. These are all simply fabulous with cheese. You really must experience it. 

Since it's American Cheese Month, we should also mention our cheese and charcuterie menu features three great American cheeses: buttery cow's milk Carmody from California's Bellwether Farms, nutty goat's milk Cabecou from the renowned Laura Chenel, and smoky Oregon Blue Vein from Rogue Creamery. (The menu also features Idiazabel from Spain and silky Robiola Rocchetta from Italy.) 

Our artisanal cheese and charcuterie menu is available as an add-on to our Legacy Tasting — a seated tasting experience you'll enjoy in one of our Legacy reserve rooms.  The Legacy Tasting is $30 per person per flight or $10 for Club J members at the Signature level (complimentary for Experience, Elegance, and Luxe levels.) See the current tasting menu or make a reservation here. 

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Three Fun Things to Do in Sonoma County This Weekend

Sonoma County is uncorking some big fun this weekend and the forecast calls for some gorgeous early fall weather, so come and enjoy some of what this magical place has to offer. Here are our three picks for ways to have fun in Sonoma County this weekend.

1. Enjoy Some Pinot on the River. The incredibly fun Pinot on the River Festival is being held on Sunday, October 21st in charming downtown Healdsburg, where over 100 top West Coast producers — including J Vineyards, of course — will be pouring special, limited production Pinots. (Here's exactly what we'll be pouring, by the way.) It's a fantastic day of casual tasting with lots of artisan food vendors participating, too. The $75 ticket covers everything and can be purchased online.


2. Go on an Art Ramble. Sonoma County is buzzing with how cool the ARTrails event has been this year, and there's still one more weekend to experience it. ARTrails is a unique chance to visit the studios of over 150 Sonoma County artists on a free, self-guided tour. Grab an ARTrails catalog from the Santa Rosa Visitors Bureau or any of the art studios themselves, then spend a day or two checking out some of the best art in Sonoma County. The remaining dates for ARTrails are Saturday, October 20th and Sunday, October 21st from 10am to 5pm. More info here.


3. Lounge on a Sun-Warmed Patio. The J Terrace experience is only available for a precious few remaining weeks in 2012, so we recommend experiencing it now, while you can! You and a friend sit under a white canvas umbrella on our warm, creek-side patio while sharing a platter of peak season foods (current menu is here) accompanied by J wines. Cost is $40 per couple ($35 for Club J members). The Terrace experience is available through October and reservations are recommended, but walk-ins are welcome, too. Call us at 707.431.5430 to make a reservation or request a reservation online. 

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Four Fun Things to Do in Sonoma This Weekend

Sonoma County's weekend weather is looking as if it'll be fairly Octoberrific on Saturday — temperatures in the low 70's and just enough crispness to make things feel autumnal. Here are our top picks for having fun in wine country this weekend.

1. Discover a New Way to See Art. ARTrails is an incredibly unique chance to visit the studios of over 150 Sonoma County artists on a free, self-guided tour. Grab an ARTrails catalog from the Santa Rosa Visitors Bureau or peruse the online directory and spend a day or two checking out some of the best art in Sonoma County. ARTrails takes place on the second and third weekends of October from 10am to 5pm. More info here.
   
   
2. Do Some Savvy Shopping. Over 60 artisans, craftspeople, and small businesses will be on hand at the 2nd Annual Savvy Shopper Expo, exhibiting an array of gifts for the whole family. This is being held at the Wells Fargo Center for the Arts in downtown Santa Rosa, which is also another location where you can pick up one of the ARTrails catalogs mentioned above.


3. Enjoy Wine and Food Pairings on a Picturesque Patio. The wonderful J Terrace experience will only be available for another few weeks in 2012, so come and enjoy it now, while you can! You and a friend sit under a white canvas umbrella on our warm, creekside patio while sharing a platter of peak season foods (current menu is here) accompanied by J wines. Cost is $40 per couple ($35 for Club J members). The Terrace experience is available through October and reservations are recommended, but walk-ins are welcome, too. Call us at 707.431.5430 to make a reservation or request a reservation online. 


4. Taste Something Special. If you're more in the mood for an indoor experience, J Vineyards is offering a brand new wine tasting experience  — the Legacy Tasting — featuring small lot and library style wines. Click here for the full Legacy Tasting menu. The Legacy Tasting is offered daily on the hour and costs $30 per person or $10 if you're a Club J member at the Signature level. More details here.  

If you're not able to make it to Sonoma this weekend, consider visiting on Sunday, October 21st for the incredibly fun Pinot on the River Festival where over 100 top West Coast producers — including J Vineyards, of course — will be pouring special, limited production Pinots. It's a fantastic day of casual wine and artisan food tasting. The $75 ticket covers everything and can be purchased online.

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Fall Food & Wine Pairing of the Day: Gruyère and J Vineyards' 2011 "Hoot Owl" Viognier

"Who are you, October," asks poet Al Young, and we'd really love know the answer. The nights grow crisp and our appetites sharper during this mysterious month, so for the next few weeks we'll be featuring food and wine pairings that celebrate the unique alchemy of autumn.

One of our favorite pairings this fall is a nice Gruyère with our 2011 Viognier from the famed Hoot Owl Vineyard in the Alexander Valley. 
 
Gruyère, of course, is a Swiss cheese with a mild nutty flavor that perfectly rides the line between subtle and distinctive. It plays beautifully against the fresh fruit aromas of the Hoot Owl Viognier and the wine's lush mouth of silky vanilla mingles seamlessly with Gruyère's gentle earthiness. 

Gruyère is one of the best cheeses for baking, so we love it in a gratin like this Swiss Chard and Sweet Potato Gratin from Smitten Kitchen or this Wild Mushroom and Onion Gratin by Epicurious. A bubbling layer of Gruyère would make the perfect topping for this delightfully dark French Onion Soup from The Kitchn and we've even been known to succumb to the guilty pleasures of this Gruyère Spinach and Artichoke Dip.

Gratins make great party fare because many of them can be prepared the day before and popped in the oven just before guests start arriving. Serve with thinly sliced toasted baguette and you have an easy, mingle-friendly first course. If you'd like to step up the celebratory atmosphere, serve your gratin with some J Cuvée 20 Brut, too. Enjoy!

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