by Todd on February 26, 2010 in From the Land
Like winemaking, a critical step in crafting extra virgin olive oil is creating the master blend. One week after our EVOO is racked (see recent blog post), we re-taste each barrel drum of Arbequina, Frantoio, Leccino and Pendolino oil in preparation for our annual blending trial exercise. Yesterday, our consultant Kevin Rogers and I tasted three potential blends of [...]
by Patrick on February 19, 2010 in From the Cellar
Every winter, new oak barrels from top cooperages in France and America arrive at the Jordan cellar. Approximately one-third of the barrels we use to age our wines each year are new, and we work with a variety of coopers, so inspecting these barrels to meet our standards is an intricate process. I inspect every [...]
by Nitsa on February 11, 2010 in From the Kitchen
During dinner service last night, John Jordan received a call from one of his colleagues at the local Salvation Army. Watch a quick video to find out what happened and why I decided to work in the Jordan kitchen on my day off.
by Lisa on February 8, 2010 in From the Kitchen
El Niño, characterized by unusually warm temperatures in the Pacific Ocean near the equator, caused a wave of January rainstorms in Sonoma County—and an early harvest in our garden thus far this season. On January 15, our white asparagus arrived two months early, so we recorded a video of Sous Chef Manuel burying the asparagus to deprive [...]
by John on February 6, 2010 in News
Though our grapevines are sleeping this time of year, it has been a busy winter here at Jordan with lots of exciting additions to continuously elevate the experience we offer our valued guests. Here’s my latest video message highlighting some of the changes you may notice during your next visit to the estate. We hope [...]
by Nitsa on February 5, 2010 in From the Heart
by Todd on February 5, 2010 in From the Kitchen
Last week, I interviewed with Tom Simoneau from our local news talk radio station, KSRO, for his Wine Minutes segment in honor of Valentine’s Day. Here’s a quick video discussing the Duck Confit recipe recommended to his listeners. The recipe, as well as a link to download it from our website, are included below. Wishing [...]
by Nitsa on February 4, 2010 in News
I’ve been enamored with flowers ever since grade school, when my father started the tradition of giving me a fresh bouquet every year on Valentine’s Day. Here’s a quick video tip for anyone purchasing flowers as a gift. (If your local grocery store doesn’t have a floral department, you can use the same approach at [...]
by Todd on February 2, 2010 in From the Kitchen
When conceiving ideas for menus, we work backward: We start in the garden and at the store, taking inspiration from the seasonal fruits and vegetables available. The citrus season is at its peak, so beautiful, ripe blood oranges and Meyer lemons were the cornerstone ingredients in our dessert served Thursday, a financier pastry topped with a blood-orange, [...]
