by Lisa on December 23, 2010 in From the Kitchen
Our chef’s latest appetizer recipe, Dungeness Crab in Miso Vinaigrette with Micro Shiso, makes an ideal passed hors d’oeuvre for New Year’s Eve parties and cocktail receptions. Each umami-rich spoonful celebrates this season’s fresh catch and pairs perfectly with crisp, elegant, fruit-forward Chardonnays, such as Jordan’s 2008 vintage. Happy holidays! Dungeness Crab in Miso Vinaigrette with Micro Shiso Miso [...]
by Lisa on December 20, 2010 in News
Jordan Vineyard & Winery will be closed for the holidays December 22-January 2. We wish you all a safe, happy holiday and look forward to sharing more video stories with you in 2011.
by Lisa on December 17, 2010 in News
Adam Richman, host of Travel Channel’s “Man v. Food,” has issued a casting call for his new show, “Man v. Food Nation.” Our Enologist John Duckett submitted his challenge for Adam to come to Alexander Valley wine country next year and work up an appetite for authentic Mexican food.
by Lisa on December 14, 2010 in Events
We witnessed many firsts here at Jordan last Friday night: first tasting reception in our stainless-steel tank room, first seated dinner staged between our towering oak casks and even our first comedian performance. And each of these fun, new experiences helped support a great cause named A Child’s Right. Benefiting clean drinking water for children in Nepal, the Mutineer Blue [...]
by Lisa on December 7, 2010 in News
Winners have been selected in our first holiday tables photography contest. Seven photos received recognition from our panel of judges. And the winning photos are … GRAND PRIZE: Elinor Ives of Massachusetts for “Holiday for Two” RUNNER UP: Kathy Patalsky of New York for “Joy Table” Elinor receives a designer pitcher with horn handle, and Kathy receives set of designer salad serving [...]
by Lisa on December 4, 2010 in From the Cellar
Assistant Winemaker Maggie Kruse discusses the importance of tasting the grapes and juice throughout the entire winemaking process. Grapes are first tasted during vineyard sampling and once harvested, only the highest quality fruit pressed into juice goes into stainless-steel tanks and is tasted daily during fermentation to monitor heat, aromas and flavors.
