Twitter Suddenly Sparkling with J Wines

Over the last week, it seems like every Tweet we spot out there is about one of our sparkling wines. Shorter days seem to have put J Wine fans into an especially festive mood. 

• Rick Bakas is a forward-thinking wine connoisseur with a big social media following, so we were thrilled when he tweeted out his domestic sparkling wine picks for fall, which included our J Brut Cuvée.


• Kim's Gems is a Stella & Dot stylist who tweeted, "Making chocolate dipped strawberries and treats to go with our J Winery Brut Rosé to celebrate with an awesome group of Stella & Dot stylists." Now, the Stella & Dot stylists know a thing or two about great parties, so we were honored to be included.
  


• The Chef Series folks from KABC Radio used the Emmys as an occasion to pop the cork on some J Brut Rosé and hang out with friends.
  
• Deann kept it simple when she tweeted, "Relaxing by the fire with some J Brut Rosé sparkling wine." Warm fire, cool bubbles. Clearly, Deann knows how to relax in style.

Club J | Directions | Event Calendar | Gift Boutique | Wine Shop

Bubble Lady - Judy Jordan has built J Vineyards and Winery into a top-name sparkling wine house, Press Democrat, July 23, 2011

Bubble Lady


Judy Jordan has built J Vineyards and Winery into a top-name sparkling wine house


By VIRGINIE BOONE FOR THE PRESS DEMOCRAT
Published: Saturday, July 23, 2011 at 3:00 a.m.

SCOTT MANCHESTER / For The Press Democrat

With J Vineyards sparkling wine in hand, Judy Jordan, Founder and President of J Vineyards & Winery and second generation vintner, during her 50th birthday party cruise on the San Francisco Bay on the Empress of Sausalito motor yacht on Saturday night June 11, 2011.

Judy Jordan was only 25 when she leveraged the resources and knowledge of her dad, Jordan Winery founder Tom Jordan, to launch her own sparkling wine house, J Vineyards & Winery.  A geology graduate and college tennis star out of Stanford, she settled on the Russian River Valley as her base.

“If I were talking to the 25-year-old who started this company and I remember enough about her, she was spicy and spunky,” Jordan recalled. “At that time I really believed that nothing could get in my way, and I was so passionate about sparkling wine and about geology and about the Russian River Valley.”

Recently 50, she's still at it, having turned J into a marquee name in Sonoma County and a popular bubbly brand across the country.  Along the way, she has survived floods and down markets, winemaker changes and a move into varietal wines.  As a single, very much working mom, she is also raising two kids, Nicole and Robert, now in their teens.

“What I didn't know at 25 was how many times I was going to run up against walls and how many times you think you're on a certain path and are sure that's the right path and bam. You hit a wall,” she said.

 Judy Jordan, 1987

“And how often, with a big sore on your head, you move back from it and go, okay, that hurt, and finding how to get around that wall and finding a path that works.

“I'd say, don't get so wrapped up in the emotional swings.  Now what I know is, you get through it. Sometimes it has not been a pretty landing, but I have ended up on my feet.”


Emotional swings indeed. The ambient lighting in Jordan's winery office gives off an air of calm, as does the soft-spoken, deliberate Jordan, tall and still athletic with blonde, short-cropped hair.

So singularly committed to making sparkling wine, Jordan still is mired in a business that's not always joyful.  She is committed to a product that's expensive to make and subject to the weather, market fickleness and a never-ending parade of competitors and Johnny-come-lately trends in taste and price.

J  Sparkling Wine

“You either continue to make smaller quantities at very high quality and you position your wines that way, which is what we choose to do,” she said, “or you make a lot of wine.  After 25 years we're all-American, high-quality from Russian River Valley vineyards, but we also like to think of ourselves as fun, as joyous and attainable.”

Adaptation has been key.  In the last year Jordan has hired former Kendall-Jackson public relations king pin George Rose to take on J's communications needs.  She also has lured winemaker Melissa Stackhouse away from La Crema to make J's sparkling and varietal wines, starting this harvest.  She takes over from Jordan's personal friend George Bursick, who wanted to go back to consulting.

Melissa Stackhouse, J Vineyards & Winery Winemaker

“What appealed to me about coming to work for J is Judy's offbeat sense of humor and sharp independent streak,” said Rose.  “She brings a sense of fun and a uniquely all-American spirit to the winery that, when mixed with hard work, brings out the best in people.”

Stackhouse is happy to get back to making more artisanal pinot noir and chardonnay, noting that “Judy is very focused on producing world-class varietal wines from her 10 Russian River Valley estate vineyards.”

 J Sparkling, J Vineyards Pinot Noir, Chardonnay, J Pinot Gris

In the early days, the wines were made in an old, ramshackle prune processing barn without indoor plumbing and a leafy roof.  In 1995, it flooded under five feet of water.

The first release, a 1987 J Vintage Brut, came into the market in 1991 at about the exact moment the Gulf War in Kuwait began.  Jordan and her team pounded every strip of pavement across the U.S. to sell 4,000 cases in 32 cities.

Sales eventually added up, and Jordan was able in 1997 to buy the Piper Sonoma winery, another sparkling producer, on Old Redwood Highway south of Healdsburg, where J still sits.  Included in the deal were 118 acres of vineyards in the Russian River Valley.

J Vineyards & Winery Entrance

Jordan now owns 10 vineyards laced throughout the Russian River Valley, leveraging one to get another one and paying off debt as she went so she could be ready to grab more vineyard land.

“I do believe things go in phases,” she said.  “That's the great opportunity in life, to re-invent and re-engineer yourself to be relevant for new times.  It's very important to stay relevant and avant-garde.”

Convinced of sparkling wine's ability to pair with a wide range of food, Jordan was among the first in Sonoma County to devote a part of J's tasting room to food and wine pairing, starting in 1999.  The Bubble Room remains popular.

J Bubble Room Experience

Now she's pushing forward with J pinot noir, chardonnay and pinot gris to further make that point.  After all these years, she doesn't want to have all her eggs in the sparkling wine basket, stressing that she likes and needs diversity.

“I had a midlife crisis a few years ago, a teenage crisis because I wasn't quite midlife yet.  Midlife is at 60, I hear,” she joked.

“I purchased this winery back in 1997, and it was a very big deal for me.  I put a little bit of money down and had to pay it off with lots of debt and (was) mortgaged up the wazoo.  It forced me to make the decision in the early 2000s, what did I want to be when I grew up? A big sparkling wine house or did I want to be high quality?  I chose the latter.”

Her decision to broaden has been challenging because people often tell her that if you're a sparkling wine house you're not capable of being a quality pinot noir or chardonnay house.

J Barrel Room

Producing High-Quality Pinot Noir & Chardonnay

“I'm very competitive by nature, and I'm like, okay, says who?” Jordan countered.

Her brother John agrees.  He is CEO of Jordan Vineyard and Winery, the Alexander Valley winery started by their parents, Tom and Sally Jordan.

“Judy has always been fiercely independent and unafraid to approach the business in her own way,” he said.

Ultimately Jordan is proudest of the fact that her kids have witnessed her evolution.

J  Vineyards Pinot Noir

“It's a joy to have built a business as a single mom and have my kids see what that's like, to go through the ups and the downs,” she said.

“I've been scurrying around and scurrying around the last 25 years, and now I feel this is home, I can settle down.”

SCOTT MANCHESTER / For The Press Democrat

Judy Jordan, Founder and President of J Vineyards & Winery and second generation vintner, tries on the captain's hat on the Empress of Sausalito motor yacht during her 50th birthday party cruise on the San Francisco Bay on June 11.

CELEBRATE J's ANNIVERSARY

A celebration of J's 25th Anniversary will be held September 17 at the winery's Visitor Center and Bubble Room, in tandem with the winery's annual harvest event.  The festivities are from 11 a.m. to 4 p.m. and will feature specialty food producers and tastings of past, present and future J wines.  Admission is $55, which includes a commemorative glass and culinary creations by J's Executive Chef Mark E. Caldwell.

To purchase tickets in advance, call 431-5430.  http://www.jwine.com

Virginie Boone is a freelance wine writer based in Sonoma County. She can be reached at virginieboone@yahoo.com.

Year in the Life of J Vineyards

Check out this cool "Year in the Life of J Vineyards" video posted yesterday on YouTube!

Photography & Video created by George Rose, J Public Relations / Communications Director

Judy Jordan is blazing her own trail through J Vineyards & Winery in the Russian River Valley

By

  

Taking over a successful family business sounds like a cush job most people dream of…key word being “most!” Judy Jordan, daughter of Jordan Winery founder Tom Jordan, decided to take a different path, founding her own business, J Vineyards and Winery, in 1986. Her intention was to honor her family’s heritage and capture the essence of California’s Russian River Valley through the production of world class sparkling and single varietal wines.

Judy Jordan, J Founder & President

Approved as an American Viticultural Area (AVA) in 1983, the highly acclaimed Russian River Valley is found along the Western side of Sonoma County before emptying into the Pacific Ocean. The region is blessed with long, steady growing seasons thanks to its proximity to the ocean and cooling effects created by a blanket of fog that blankets its vineyards in the morning hours. These conditions have allowed the Russian River to build a name for itself with the Burgundian varietals, Pinot Noir and Chardonnay. Presently the Russian River Valley has approximately 15,000 acres under vine, is home to about 150 wineries and over 200 growers. This competition has led to some stiff competition among Chardonnay and Pinot Noir producers, and J Vineyards has risen to the challenge.

For almost 25 years, J Vineyards had been focusing on producing their signature, sparkling wines. Recently, however, they’ve added a new collection to their varietal-series of wines, including an Alsatian specialty, Pinot Gris. I recently had the pleasure of receiving a sampling of these new releases.

2009 J Vineyards California Pinot Gris: This crisp, refreshing white is 100% Pinot Gris sourced primarily from the Russian River Valley. Whole grape clusters are gently pressed to minimize the extraction of harsh components from the skins and seeds. This wine had a delightfully citrusy nose and zesty lemon-lime on the palate with great acidity and tart, refreshing mineral finish. Fermented in stainless steel to preserve its fresh flavors and varietal character, this bottling is conveniently sealed with a Stelvin closure. This is the ideal wine to pair with oysters, grilled shrimp or a beautiful plateau de fruits de mer.

2007 J Vineyards Russian River Valley Chardonnay: This elegant expression of Russian River Valley Chard is 100% barrel-fermented and aged in 60-gallon Burgundian oak barrels (40% new). A six-month malolactic fermentation is then carried out, resulting in a creamy, rich, sur lie character. Enticing aromas of butterscotch, tropical fruit and toasted hazelnuts were followed by rich, complex layers of fruit, spice and minerality with a creamy mouthfeel and long, lingering finish. Pair this full bodied wine with decadent dishes such as Lobster Mac and Cheese dusted with freshly grated nutmeg and you are all set!

2007 J Vineyards Russian River Valley Pinot Noir: While the Russian River Valley is known for its fabulous Chardonnay, Pinot Noir is its hallmark! A variety of Pinot Noir clones were used to produce this wine in order to convey a comprehensive expression of Russian River Valley Pinot. Aged for 15 months in French oak barrels (30% new), this wine spends another six months in the bottle prior to release. In the glass, this wine was a classic, translucent ruby red color with alluring aromas of ripe cherries, violets and earth. On the palate, ripe black cherries, cassis and cocoa mingled with a sexy, earthy spice that was executed in an elegant, yet restrained style. Executive Chef for J Vineyards & Winery, Mark Caldwell, recommends pairing this delicious Pinot Noir with Wild Mushroom Duxelles or Seared Lamb Loin with Black Truffle Tapenade – I’d do what the man says!

Ranging in price from $16-$35, these new offerings from J Vineyards and Winery represent lovely expressions of Russian River Valley terroir. Better yet, these can be found at an approachable price, whereas much of their neighbor’s wines have seen their prices soar. This winery also subscribes to the philosophy that food and wine are meant to be enjoyed together (gotta love that).

Cork'd Link: http://content.corkd.com/2010/08/11/judy-jordan-is-blazing-her-own-trail-through-j-vineyards-and-winery-in-the-russian-river-valley/

Very Highly Recommended! The Augusta Chronicle for J Cuvée 20 Brut NV, Russian River Valley

5 Stars - Sparkler with the Wow Factor! Deacnter September 2010 Best of California Guide

THE 2010 RUSSIAN RIVER VALLEY GRAPE HARVEST DELAYED BY COLD WEATHER

The summer of 2010 has been an exceptional year for growing redwood trees and rhododendrons; however, the unusually cold weather has proved to be a challengefor wine grapes.

Those who farm Sonoma County vineyards along the Sonoma Coast and Russian River Valley have seen temperatures hover in the 60s and 70s, as opposed to 80s and 90s, for most of the growing season. At this point, the unusual weather pattern has had only positive effects on the quality of the fruit slowly growing on the vines. The late start to grape maturation, however, has growers concerned about wrapping up the harvest before the fall rains appear in October.

While much of the nation wilts under high temperatures, a low-pressure weather system has been parked off the North Coast of California, pumping moderating air and coastal fog into the hills and valleys of Sonoma County throughout June and July.

“We pride ourselves on growing grapes in the cool climate of the Russian River Valley,” says J Viticulturalist John Erbe, “but this cold summer weather has put the brakes on a harvest that typically would have already started.”

John Erbe, J Viticulturalist

“Verasion is taking place in most of our Pinot Noir vineyards, and that generally means we will begin harvest in about 30-45 days,” says Erbe. “Our concerns will ease should a warmer summer weather pattern arrive. At this stage, we expect to be picking grapes for our sparkling wine just before Labor Day, a good two to three weeks late.”

Verasion in Nicole’s Vineyard

J Vineyards & Winery is one of the few producers in California to make both sparkling and varietal wines. Located on Old Redwood Highway south of Healdsburg, J focuses on Pinot Noir, Chardonnay and Pinot Gris, farmed on its ten estate vineyards sprinkled throughout the Russian River Valley. In recent years an emphasis has been placed on developing a varietal wine program uniquely separate from its famed sparkling wines.

The winery, founded by Judy Jordan in 1986, will be celebrating its 25th Anniversary next year. To learn more about the winery, or to join the J Wine Club, please call (707) 431-3646, or go to www.jwine.com.

Visit J Vineyards & Winery

J VINEYARDS & WINERY DEBUTS TWO NEW CYCLING JERSEYS TO SUPPORT CANCER CURE EFFORTS

J Vineyards & Winery introduces two new colorful cycling jerseys that will benefit ongoing efforts to fight breast and blood cancer.

“Cycling is an important charitable fundraising tool in the fight against cancer,” said Founder and President, Judy Jordan. “When you combine this with the fact that Sonoma County has become an important global destination for cycling enthusiasts, it seemed only natural for us to be involved.”

One of J’s cycling jerseys has been designed to benefit the Leukemia and Lymphoma Society, which supports bike races and public cycling tours in California and across the country. The other, a bright pink jersey, benefits the Susan G. Komen for the Cure Foundation, an organization that sponsors numerous national “bike rides for life” to raise funds for breast cancer research.

                  Lymphoma & Leukemia Cycling Jersey                     

This is the fourth year that J Vineyards & Winery has produced a cycling jersey for charitable purposes. Each features the winery’s distinctive brushstroke “J” logo, as well as the charitable organization’s logo.

Susan G. Komen for the Cure Cycling Jersey

The jerseys are made for cycling enthusiasts and are quite stylish, yet functional. Designed to evaporate moisture, the jerseys feature a mid-level collar, a 20” hidden zipper, and three spacious rear pockets.

The jerseys are available at the Winery’s Visitor Center, or online at www.jwine.com. They are $115 each, with 10% of the proceeds going to the respective organizations.

Visit J Vineyards & Winery

Founded in 1986 by Judy Jordan, J Vineyards & Winery is an independently owned producer of elegant Russian River Valley sparkling and estate varietal wines. The winery will celebrate its 25th harvest in 2011.

The J Winery and Visitor Center is just a quick bicycle ride south of downtown Healdsburg at 11447 Old Redwood Highway. For more information, please call (707) 431-3646, or go to www.jwine.com

   

Kathryn Lindstrom of J Vineyards & Winery Honored for Women in Business 2010

Women in Business 2010: Wine: Kathryn Lindstrom

By Jeff Quackenbush, Business Journal Staff Reporter, June 25th, 2010

Finding the perfect balance of finance, art, values at J

 

KATHRYN LINDSTROM
General manager and chief financial officer
J Vineyards & Winery
11447 Old Redwood Highway
Healdsburg 95448
707-431-5400
www.jwine.com

HEALDSBURG – Passion and pragmatism drew Kathryn Lindstrom to apply her lifelong love of mathematics to navigating a number of luxury-tier wineries through their turbulent organizational and economic times over the past two decades.

At the helm since 2006 as general manager and chief financial officer, Ms. Lindstrom has been carrying out founder and Chief Executive Officer Judy Jordan’s goal starting in 1999 to create separate sparkling and varietal wine operations under one roof.

“I wanted a balance of strong fiscal responsibility with a drive for quality production and service here at J Vineyards & Winery,” Ms. Jordan said about selecting Ms. Lindstrom from other candidates.

At the same time, Ms. Lindstrom has been putting to use accounting, finance, operations and management skills developed over the years to keep the ventures moving during a challenging market for fine wines in the past two years.

“Now, for every dollar you need to get a significant return on assets and get the investment back at a higher rate,” she said.

Yet adjusting the momentum of a winemaking business, in which it can take four to six years from vine planting to bottle filling, is tricky, particularly when the economic currents shifted as quickly as they did in 2009, according to Ms. Lindstrom.

“It caught most of us in the industry by surprise,” she said.

Yet as challenging as financial forecasting is these days, J’s continuing transformation plus an increasing array of winemaking and sales metrics is helping the company stay on a more even keel, Ms. Lindstrom said.

For example, winemaking software now supplies even small wineries with information helpful in tracking costs and make precise adjustments. Also helping are computerized point-of-sale systems in tasting rooms as well as customer transactions and commercial banking both over the Internet. Decreasing costs for depletion data give operable information on a timely basis even to the small winery.

“Kathryn has risen to the occasion working toward finding new and innovative ways that we as a winery can continue our path of quality wine production and excellent service while driving fiscal responsibility and accountability through our winemaking operations,” Ms. Jordan said.

One necessary part of cost containment in challenging times is contract negotiation.

“You’re not always in a position of power, but you still need to go through with it and maintain relationships,” Ms. Lindstrom said. “Right now, there are short-term needs, and I need to balance them with long-term relationships.”

Key long-term bonds with growers of grapes are integral to the brand’s reputation. While working with Dick Arrowood at Arrowood Vineyards & Winery in Glen Ellen, she learned from him the importance of those relationships. Sometimes the winery needs flexibility from growers on contract terms to meet bottle sales, and sometimes the growers need similar help from the winery.

In fact, Mr. Arrowood is among her key career mentors, which also include Vic Motto and Mike Fisher, now with St. Helena investment bank Global Wine Partners.

“I worked hard to make choices that fit my career to get to this point,” she said.

Accounting and finance have been growing career fields for women since she started. In the wine business, many money-related departments have a large female representation. Ms. Lindstrom’s career used managing money as a course toward managing companies.

She graduated cum laude with an undergraduate business administration degree from Humboldt State University in Arcata. A top mathematics contestant in high school, she opted to concentrate on accounting in college rather than engineering or architecture, though she studied building design also.

After college she spent three years as a senior auditor in Deloitte & Touche’s Santa Rosa office in the early 1990s. From there she progressed to become an audit manager at wine-focused accounting and consulting firm Motto Kryla & Fisher in St. Helena, now called Frank Rimmerman & Co.

In 1995, she decided to learn more about running a luxury wine business, joining Peter Michael Winery in Calistoga as controller.

That led to her first management position, vice president and chief financial officer of Arrowood in 1998. She developed the management team and a marketing-heavy long-range plan.

Mr. Arrowood gave her a list of new disciplines to master, including the artistic side of the business. The allure of the luxury wine business is what attracted her to pursue wine accounting.

“The wine industry is a perfect blend of art and science,” she said.

Yet she found herself at first having more in common with growers, whose pragmatism had been honed over decades of agricultural variability.

In 2000, she was involved in the negotiations with Robert Mondavi Corp. for the acquisition of Arrowood.

At that time she was given the role of general manager of finance and operations of Arrowood.

In 2002 she was appointed as director of finance and administration for Oakville’s Opus One Winery, started in 1980 as a joint venture between Robert Mondavi Corp. and Baron Phillip de Rothschild S.A.

The professionalism brought with Robert Mondavi Corp. went up with Opus One, in having to report to an international board of directors, according to Ms. Lindstrom.

Constellation Brands acquired Robert Mondavi Corp. in 2005. A year later Ms. Jordan recruited Ms. Lindstrom to lead the remaking of J. Part of that included winding down a custom-winemaking contract with Remy for the 100,000-case-a-year Piper-Sonoma sparking wine.

That move worked well to position J for the 2009 crash in fine wine sales, because the extra capacity was put into producing a $20-a-bottle Cuvee 20 bubbly brand to reach a new sweet spot in ultrapremium wine pricing.

At J, Ms. Lindstrom heightened her food-and-wine sensory skill set through the chef’s creations. Such elegance, exemplified in the Bubble Room tasting salon, was one of the core values she worked with Ms. Jordan to develop. One of Ms. Lindstrom’s favorite parts of the job is communicating those values to the staff and then using those values as performance metrics.

“It’s about building momentum of the company culture,” she said. “It’s always been there, but now it is more structured.”

Link to Kathryn Lindstrom video interview: http://www.northbaybusinessjournal.com/22320/women-in-business-2010-wine-kathryn-lindstrom-video-remarks/

Dry Creek Kitchen Presents Winemaker George Bursick of J Vineyards & Winery at the Sonoma County Wine Pioneers Series on July 17 ~ SONOMA COUNTY SPARKLERS

Reserve Your Seat Today

Seating is Limited to Ensure an Intimate Experience

Reservations: 707.431.033

Very Good Pinot Gris! - PinotFile for J 2009 Pinot Gris, California

Very Good Pinot Gris!

A superb food wine and the best example of Pinot Gris produced in California.

2009 J California Pinot Gris

Sourced from the Russian River Valley, Monterey County and the Sacramento River Delta region. Fermented in stainless steel tanks with no MLF. Winemaker George Bursick.

Slight frizz upon pouring. Attractive aromas of tropical fruits, bananas, and lemon meringue tart. Bright and tasty with crisp flavors of yuzu, lemon curd, lychee, pear and pineapple. Very creamy in the mouth with a slightly tart finish.

Truly Exceptional Pinot Noir! - PinotFile for J Vineyards 2007 Barrel 16 Pinot Noir

Truly Exceptional Pinot Noir!

2007 J Vineyards Barrel 16 Pinot Noir, Russian River Valley

16 special barrels chosen by the winemaker, George Bursick. 100% destemmed. Aged 12 months in 30% new French oak barrels and 3 additional months after blending.

Nicely composed array of aromas including red berries and cherries, sassafras and oak spices. Wow! Delicious berry melange nicely spiced with hints of mocha, sassafras and melon. Almost a spiced muffin flavor. A unique wine of modest intensity with a silky smooth texture, mild fine-grain tannins and admirable finesse. Decant if you pop the cork now.

A special occasion Pinot Noir.

Chef Mark E. Caldwell From J And His Five Spiced Duck And Wasabi Mashed Potatoes Recipe

May 28th, 2010

Mark Caldwell with his culinary creations paired with J wines.

When J Vineyards & Winery opened its tasting room in 1999, they were the first Russian River Valley winery to offer exquisite plates of food perfectly paired to its wines. Since joining J in 2003, Executive Chef Mark E. Caldwell has elevated its food and wine pairing program to an even higher, more sophisticated level.

Given that the Bay Area has an abundance of fresh, locally-grown produce and artisan food products available, Mark passionately changes his menus regularly to showcase seasonal foods. Some of Caldwell’s favorite dishes paired with J wines have included Dungeness Crab with Curry Crème Fraîche atop a Green Onion Basmati Rice Cake paired with Russian River Valley Pinot Gris, Braised Painted Hills Beef Short Ribs with a Coffee and Pinot Noir Reduction topped with a Horseradish Cream matched with a Russian River Valley Pinot Noir, and Saigon Pumpkin Pottage with Pork, Chicken and Shrimp paired with a crisp Russian River Valley Chardonnay.

At an early age, Mark knew he was destined to become a chef. His dad volunteered to manage the cooking and catering for his family’s local church in Cupertino, California, while Mark found himself in the kitchen helping his mom make meals for the family. As the eighth of 10 children, feeding the family was like catering a small dinner party so his mom always appreciated the extra hands—no matter how small. Mark soon moved from the family kitchen and into restaurants around Northern California.

Mark enrolled in San Francisco’s California Culinary Academy and graduated in 2001. At the CCA, he was most inspired by a food and wine pairing class taught by Jerry Comfort, Beringer Winery’s gourmet chef and culinary director. Mark became fascinated with how wine changed food and food changed wine in complementary fashions, discovering it’s a science and an art form. Fresh from graduation, he accepted an externship with Chateau Souverain in Geyserville as the kitchen’s Garde Manager until April 2003.

Mark claims to have the best job at J Vineyards & Winery. He loves having an outlet that allows for delicious, creative expression, the challenge of discovering new flavor combinations to pair with J’s wines, and he loves watching someone take a bite out of his food and a sip of wine and then smile—the ultimate satisfaction for a chef.

Pan Seared Five Spice Muscovy Duck Breast with Wasabi Mashed Potatoes and Roasted Brussels Sprouts

Serve with J Vineyards Russian River Valley Pinot Noir

Recipe courtesy of Executive Chef Mark E. Caldwell, J Vineyards & Winery

Pinot Noir Reduction

1½ cups J Vineyards Russian River Valley Pinot Noir

¾ cup Shallots, chopped coarse

3 sprigs Flat Leaf Parsley

3 sprigs Thyme

2 cloves Garlic, crushed

1 cup Chicken Stock

2 cups Veal Stock

½ pound Whole Butter cubed

2-3 Star Anise (whole)

Salt and Pepper to taste

In a saucepan over medium high heat reduce chicken and veal stock to 1 cup.

In a separate saucepan combine wine, star anise, shallots, thyme, parsley and garlic over medium high heat bring to a simmer and reduce to ¼ cup. Strain liquid through a chinois into reduced stocks. Turn heat to low and whisk in cubed butter. Adjust salt and pepper to desired taste.


Duck Breasts
2 Muscovy Duck Breasts, boneless ( 12-14 ounces each)

¼ cup Five Spice powder

Salt and Pepper to taste

Using paper towels pat dry the duck. Take a sharp knife and score the skin on each breast in a crosshatch pattern being careful not to cut into the meat. Then season with salt, pepper and five spice powder, and rub the spices into the breasts and coating the skin well. Let the duck sit for thirty minutes. Preheat oven to 350°.

Place a heavy skillet over high heat. It is not necessary to add oil or butter as the duck skin will render fat when cooking. When skillet is hot, place duck skin side down and cook for 2-3 minutes then flip duck over and cook another 2-3 minutes. Remove from stove drain fat from pan and place in the oven for 13-20 minutes checking the center of the breast with a thermometer to read 135° for medium rare, 140° for medium.


Oven Roasted Brussels Sprouts
20. Brussels Sprouts, trimmed and halved

As needed Extra Virgin Olive Oil

Salt and Pepper to taste

Preheat oven to 350°. Place Brussels sprouts in a bowl and toss with olive oil. Place on a sheet pan and sprinkle with salt and pepper to desired taste. Bake for 15-20 minutes or until tender when pierced with a knife.


Wasabi Mashed Potatoes
2 pounds Yukon Gold potatoes (peeled and quartered)

½ cup Heavy Cream

¼ cup Butter

Wasabi Powder Amount will vary depending on desired strength (mix equal parts with water)

Salt and White Pepper to taste

Place potatoes in stockpot, fill with cold water to cover potatoes and add a pinch of salt. Bring pot to a boil and cook until tender about 10-15 minutes. Drain, then mash or use a food mill, then add cream, butter, Wasabi and salt and pepper to taste, mixing well. Keep Warm.

Link to story on Inside Sonoma:  http://inside-sonoma.com/chef-mark-caldwell-from-j-and-his-five-spiced-duck-and-wasabi-mashed-potatoes-recipe/