Extending Your Summer: Four Fun Things to Do in Sonoma This Weekend

Now that September is here, the weather is cooling down slightly in Sonoma County, but only slightly. Average daily temperatures tend to be in the high 70's or low 80's this time of year, so anyone still wanting to bask in genial warmth summertime should head here immediately. It's still entirely possible to sit out on a patio at night and sip wine without a sweater.

The continuing gorgeous weather also means there are plenty of upcoming events to keep you savoring summertime. Here are four fun ideas for enjoying Sonoma this weekend:

1. Shop Local. The shop local movement is really taking off, and the first annual Live Life Local is a national event designed to celebrate that -- with individual local celebrations happening throughout the country this weekend, including uber-charming downtown Healdsburg. Discounts at select stores will be provided, so stroll around, do a bit of shopping, and support local merchants in the process. If you visit on Saturday, be sure to check out the small but fabulous local farmer's market in downtown Healdsburg, too.
   
2. Get a Taste of Mexico. While you're strolling around, check out the Ancestors of Mexico Festival happening on Plaza Street. There will be mariachi music, traditional ballet folklorico, plus fresh tamales and agua frescas.
   
3. Hit a Fabulous Estate Sale.  Bill and Hazel Keading -- world travelers and 32 year residents of nearby Forestville, California -- are moving to Florida and on Sunday, September 16th, their wonderful collection of furniture, vehicles, jewelry, coins, tools, and glassware will be auctioned. Bill and Hazel have traveled to China, Australia, Africa, Spain, Italy, Peru, Canada, Mexico, South America, and more, so the array of items promises to be truly dazzling. 
   
4. Go Al Fresco. Just south of Healdsburg, the J Terrace here at the vineyard is an ideal place to soak in the gorgeous September weather. Sitting on our sun-warmed creekside patio under a white canvas umbrella, you'll share a platter of peak season foods (current menu is here) accompanied by carefully selected J wine pairings. Cost is $40 per couple ($35 for Club J members) and reservations are strongly recommended, although walk-ins are welcome, too. To make a reservation, call us at 707.431.5430 or request a reservation online.  

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Adventures in Sonoma: Willi's Seafood and Raw Bar

Sonoma County specializes in striking just the right balance of casual and sophisticated, and Willi's Seafood & Raw Bar in Healdsburg is a perfect specimen of that. Vibrant decor, an extensive list of small plates to share, an equally extensive selection of local wines, plus an outdoor patio for enjoying warm evenings create a wonderfully Sonoma-centric experience. 

Favorite menu items include the warm Maine lobster roll with garlic butter and fennel and french fries with Laura Chenel goat cheese ranch — washed down, of course, with some chilled J Brut Rosé. 

Two other highlights are the uni mac and cheese with chives and Sweet Bay scallops and the soft shelled crab "BLT" with green goddess dressing — featuring huge chunks of fresh, expertly seared crab. 

If you have room after all that, try the banana chocolate bread pudding or the local cheese course with truffled honey.

If it's not clear by now, Willi's is fit for serious foodies and the warm, worldly ambiance will set just the right "Sonomish" mood during your next wine country get-away. Highly recommended.

Willi's Seafood and Raw Bar, 403 Healdsburg Ave., Healdsburg, CA 95448 (707) 433-9191

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Inspiring Picnic Spot of the Week: Pittock Mansion in Portland

Picnics are a way of life here in Sonoma County, so as summer dwindles down to a sliver, we encourage you to make time for one or two more fresh air dining experiences before autumn arrives with its shorter days and snappy air.

Our inspiring picnic spot of the week is Pittock Mansion in Portland, Oregon. Perched high in the West Hills, Pittock Mansion sits more than a thousand feet above the city's skyline, so it's a great spot to take in the view. Take the one-hour house tour or wander the gardens at no cost. There are picnic tables and benches for your use.

(If we weren't so busy with harvest, we'd consider heading there now!)  

If you're in Northern California, like us, and looking for more local ways to enjoy the last of the season, you should definitely check out the J Terrace experience. It's available through October and offers some of the most fabulous al fresco dining in the Bay Area. You and a friend will sit under the white canvas umbrellas on our sun warmed creekside patio while sharing a platter of peak season foods (the current menu is here) accompanied by carefully selected J wine pairings. 

The cost is $40 per couple ($35 for Club J members) and reservations are strongly recommended, although walk-ins are welcome, too. To make a reservation, call us at 707.431.5430 or request a reservation online.  

Another great way to enjoy the J Terrace is our upcoming September 22nd Harvest Party -- one of the best seasonal events in Sonoma —featuring our award-winning wines, seasonal hors d’oeuvres, and array of goodies provided by our favorite local food vendors. Pick up your tickets while they're still available!

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Five Fresh Ideas for Fall Fêtes

Our September 22nd Harvest Party is rapidly approaching, so pick up your tickets while they're still available! Our annual Harvest Party is one of the best seasonal events in Sonoma and features an inspirational tasting experience with our award-winning wines and seasonal hors d’oeuvres prepared by the J Culinary Team.

Some of our favorite locale food purveyors will be sharing their goods, too, including WholeVine Products, Jimtown Store, Friend in Cheeses Jam Company, Merchants & Millers, Bernier Farms and more. Exciting.

If you can't make it out to Healdsburg that day, though, consider throwing your own harvest party this year.  Here are five on-trend ideas to inspire your fall fêtes.

1. Go Mediterranean. Mediterranean influences have been popping up on menus all over the country lately. Dishes like grilled flatbreads and lamb chops with lemon pair beautifully with our Pinot Noirs, so look to countries like Morocco, Greece, and Turkey for culinary inspiration.

2. Mix it up. Plain white porcelain is increasingly giving way to ceramic and stone plates with interesting textures and patterns. Try a more eclectic, textural table setting to create visual interest.

3. Use unexpected seasonal touches. Instead of gourds or pumpkins, use another fall crop — grapes — to bring a luxurious, jewel-toned sense of abundance to your table. Cascade differently colored clusters from the sides of a decorative bowl. Include a pillar candle on one side of the bowl, so the grapes will glisten during dinner.

4. Leverage the local. According to a recent poll by the National Restaurant Association, 72 percent of adults say they’re more likely to visit a restaurant that offers locally sourced food, so pick up speciality items from nearby vendors to add interest to your gathering. You’ll create a more memorable experience and support your local economy, too. Visit localharvest.org for ideas, or, if you live in Northern California, just check the list of our favorite local food purveyors above!

5. Offer tasting notes. A few well-chosen words about the aroma, flavors, and texture of a wine can dramatically enhance your guests’ experience of drinking it, allowing them to pick out individual notes and identify favorites. Heighten their appreciation by creating a one-page guide. 

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Just Released: Two Perfect Pinots. Build Your Case.

Be the first to enjoy our inaugural 2010 J STRATA Pinot Noir, a true gem created by the art and science of winemaking. The heart of J's STRATA Pinot Noir is terroir: the special influences of the vineyard's location, soils, and weather influences.

Aromas of earthy mushrooms, toasty vanilla, cinnamon, and clove give this inaugural wine its punch, while flavors of delicious blackberry and dark cherry greet the palette. This wine is the perfect accompaniment to herb-roasted pork dishes, grilled salmon, and wild game.

Limited Cases Available

Heads up! We're down to the last of our highly lauded 2009 J Russian River Valley Pinot Noir, so grab some before this vintage is history. This lush, ruby-red wine showcases its cool climate pedigree with aromas of wild blackberry and flavors of caramel, cinnamon, and black spice. This Pinot pairs well with earthy foods such as grilled Portobello, smoked meats, and duck confit.

Buy these two perfect Pinots together and you'll receive complimentary shipping and a 10% discount. (J Wine Club members receive up to a 25% discount.)  

Purchase a mix and match case using coupon code: PINOT

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Grape Harvest Tart

To celebrate the annual grape harvest, here's a recipe for a tart filled with homemade grape jam. When baked, the jam helps to bind the tart's top and bottom layers and its musky, sweet flavors work well with the buttery crust. For added festiveness, we cut a cluster of our favorite crop into the top layer. Try this with a glass of J Cuvee 20 Brut or any of J's other crisp sparkling wines. 

Grape Harvest Tart

Serves 8 to 10.

Ingredients

For the Jam
    •    1 1/2 pounds red grapes, stems removed
    •    4 tablespoons fresh lemon juice
    •    Pinch of salt
    •    1 cup granulated sugar 

For the Dough

    •    2 cups flour, plus more for surface
    •    1/4 cup sugar
    •    1/2 teaspoon salt
    •    2 sticks cold butter, cut into cubes
    •    1/4 cup ice water
    •    1 egg, lightly beaten
    •    Sugar for sprinkling

    •    Fresh whipped cream for topping (optional)

Directions 

    •    To make the dough, put the flour, sugar, and salt into a food processor and pulse briefly to mix. Add the small cubes of butter and process until mixture is a coarse meal (about 15 seconds). With machine running, add the ice water gradually until the mixture begins to bind. Shape dough into two disks. Wrap each disc in plastic and refrigerate for one hour or up to 48 hours.

    •    To make the jam, combine grapes and lemon juice in a medium saucepan over high heat. Cook, stirring often, until grapes release their juices, about 7 minutes. Strain mixture through a fine sieve, which should yield 1 1/2 to 2 cups juice. Discard grape skins and return juice to saucepan. Cook over high heat and stir in the sugar along with pinch of salt. Bring to a boil then reduce heat to medium and simmer 8 to 10 minutes. Transfer jam to bowl, let cool -- stirring occasionally. The jam will be a thick liquid but will firm as it cools.

    •    On a lightly floured surface, roll out each disk of dough to 1/8-inch thickness. Transfer one round to a baking sheet, preferably lined with parchment, and fit the other round into a 9 inch tart pan with a removable bottom. Trim edges flush with tart pan. Freeze both until firm, about 15 minutes.

    •    Using a paring knife or mouth of a bottle, cut clusters of holes in dough on baking sheet to create a bunch of grapes and a stem at the top.

    •    Pre-heat oven to 375 degrees. Spread one cup grape jam over dough in the tart pan, making sure to keep it 1.5 inches clear from the edge so jam doesn't leak out of the edges when you place the other dough round on top. (You can keep any remaining jam in the refrigerator for up to two weeks.) Brush the top edge of dough with egg. Slide the remaining dough round on top and center the design. Press the edges to seal, trimming up any excess with a paring knife or kitchen shears. Brush the top layer with egg and sprinkle with sanding sugar. Refrigerate for 20 minutes.


    •    Place the tart in the oven and bake on the middle rack for 15 minutes. Take it out and gently tap the pan to remove any bubbles that have formed. Return the pan to the oven and bake until golden brown (it'll also be bubbling a bit), about 15 to 20 minutes. Transfer to a wire baking rack, and let cool for 15 to 20 minutes. Take the tart out of the pan and transfer to a platter. Serve with fresh whipped cream.

Enjoy!

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"Everybody's So Happy This Year About the Vintage"

That's according to Kasey from AM 650 radio's "Best of Food and Wine," where our illustrious VP of Winemaking, Melissa Stackhouse recently appeared alongside J "ambassador" George Rose to chat about how this year's harvest is going. Listen here (look for the August 30th show). Melissa discusses how this year's grapes are looking and at one point gets really into describing J's Pinot Noirs. Which one is "lush, earthy, mushroomy, with black cherry" and which is "brooding, with licorice and sassafras?" Listen to find out.

(If you listen carefully, too, you can learn the secret of why it's bad luck to wash your car this time of year in Northern California.)

In other news, J Vineyards just participated in the Sonoma Wine Country Weekend and if you ever wanted to visit the Sonoma region, this event is the perfect reason. It takes place every year over the Labor Day weekend and includes a huge array of events, tastings, dinners, and concerts, so it's easy to customize the perfect agenda. The marquee event is Taste of Sonoma where over 200 wineries and chefs serve up their very best.

As a part of the festivities, J Vineyards was so pleased to participate in the Coppola Starlight Dinner this year. We think Clinton Stark summed it up perfectly: 

"As is the gift of Sonoma, the event felt equally swanky as it did casual. You can’t help but feel a sense of grandeur as you ascend the impressive stone stairs, and pass through large iron double-gates on your way to the poolside dining area. Several wineries were on hand. Some of my favorites included Ceja, J Vineyards, Sojourn Cellars, and Coppola."

In other J news, we were thrilled this week to read nationally syndicated wine writer Robert Whitley's review of J Pinot Gris California:

"Although production has grown, quality has remained remarkably high, and the J Pinot Gris is consistently among the finest made in California. This 2011 offers succulent aromas of stone fruit, pear and melon, with a lovely floral back note."

We couldn't have said it better ourselves! Thanks to Robert Whitley, Tony and Kasey of AM 650, and all the folks involved in Sonoma Wine Country Weekend and Coppola Starlight Dinner. Harvest is officially on!

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Glamorous Picnic Spot of the Week: The J Terrace

Lately on the blog we've been featuring glamorous picnic spots like the Palace of Fine Arts, but this week we can't resist featuring our own J Terrace as our al fresco pick because we just got this incredibly gorgeous new 360 degree view of it, which you just have to see.

The J Terrace experience is only available through October, so we do recommend booking your reservation now. You and a friend will sit under the white canvas umbrellas on our sun warmed creekside patio while sharing a platter of peak season foods (the current menu is here) accompanied, of course, by carefully selected J wine pairings. 

Cost is $40 per couple ($35 for Club J members) and reservations are strongly recommended, although walk-ins are welcome, too. To make a reservation, call us at 707.431.5430 or request a reservation online. 

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What We're Buying at the Farmer's Market This Week: Tomatoes

Labor Day marks the unofficial end of summer, so this week we're scooping up all the tomatoes we can before they give way to persimmons and pomegranates.  

We love that tomatoes, like grapes, can actually prefer a hotter, longer growing season -- especially varieties like Momotaro, Fantastic, and Celebrity. There are some fascinating heirlooms that peak in late summer, too, including Marizol Purple, Kalman's Hungarian Pink, and Zapotec Ribbed or "pleated" — the ones with those wonderful pumpkin-like grooves down the side.

High temperatures meant most of us were still looking for ways to avoid the oven this week, but we couldn't resist Food and Wine's recipe for Honey Tomato Bruschetta with Ricotta, especially given you can slow roast the tomatoes up to two days ahead (and in the middle of the night if you want). To balance the creamy ricotta, we recommend trying it with one of our sparkling wines. 

For another creative take on bruschetta, check out this "BLT" Bruschetta from the Cooking Channel in which pancetta replaces bacon and arugula plays the part of lettuce. Or, you could make this Smoked Summer Tomato Basil Butter and spread it onto some freshly grilled bread and corn on the cob. 

Since we're on the topic of unusual bruschettas, we also wanted to sneak in a mention of Food Wishes' Strawberry Goat Cheese Bruschetta. This dish doesn't use tomatoes, but it does celebrate another late summer crop — strawberries — and the way the sweet berries play against the creamy, tangy goat cheese and smoky, crunchy grilled bread is absolutely heavenly, especially when paired with some J Cuvée 20 Brut. 

Mix and match these unusual bruschettas to send out summer in style.

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