Events

True Grit at Jordan: Halloween party pictures and drink recipes

by on October 24, 2011

If you’re still contemplating costumes and concepts for your weekend Halloween party, let True Grit at Jordan be your inspiration. Hosted last Saturday night, True Grit at Jordan brought together sommeliers, chefs, restaurateurs, retailers and journalists from across the country for a night of wild west revelry inside Jordan’s storied barrel rooms.

Three of our estate sommelier’s signature cocktail recipes from the party are included below.

Hope you all have a safe and wickedly fun Halloween.

True Grit at Jordan (Winery Halloween Bash 2011)

Drink Recipe: Mattie Ross

Summary: This delicious martini has smooth fruit flavors, vivid color and zippy bubbles — a perfect Halloween party cocktail.

Ingredients:

  • 2 part Absolut Peach Vodka
  • 1 part Dekuyper’s Sour Apple Schnapps
  • 1 part POM pomegranate juice
  • Fresh lime, quarter squeeze (may substitute 1/4 part Rose’s lime juice)
  • 1/2 part of J Brut Rose
  • Orange twist

Instructions:

  1. Shake all ingredients with ice in a shaker except for the sparkling wine.
  2. Pour into double martini glass.
  3. Layer sparkling wine on top.
  4. Garnish with orange twist.

Preparation time: 2 minute(s)
Number of servings (yield): 1

True Grit at Jordan (Winery Halloween Bash 2011)

Drink Recipe: Dirty Bob

Summary: This cocktail blends fresh fruit and root beer flavors for a fun taste and vintage presentation.

Ingredients:

For infused tequila:

  • 1 cup fresh blackberries
  • 4 slices fresh orange, rind removed and discarded
  • 1 slice fresh Meyer lemon, rind removed and discarded
  • 1 750mL bottle tequila (such as Corazon Reposado)

For the drink:

  • 2 part infused tequila
  • 1 part Grand Marnier
  • 1/4 part Blackmaker Root Beer liqueur
  • 1/4 part Der Lachs Goldwasser Cinammon Schnapps
  • 1/2 part quality craft root beer (such as Sparky’s, Abita or Virgil’s)

Instructions:

  1. Place tequila and fruits into a large demijohn or glass drink dispenser. Infuse fruit flavors and tequila for 4 to 5 days.
  2. Once tequila is infused, mix all ingredients in a cocktail shaker.
  3. Serve in a classic mason jar over ice.

Preparation time: 5 days (tequila); 1 minute (drink)
Number of servings (yield): 1 (750mL infused tequila bottle will supply approximately 13 drinks)

True Grit at Jordan (Winery Halloween Bash 2011)

Drink Recipe: Stonehill

Summary: This murky, golden martini has sweet-tart flavors and a mysterious layer of raspberry dust, made with our chef’s Excalibur food dehydrator.

 

Ingredients:

  • 2 part Absolut Wild Tea
  • 1 part Cointreau
  • 1 1/2 part white cranberry juice
  • 1/4 pineapple juice
  • Fresh lime and orange quarters
  • Raspberry powder for garnish (made by crushing pure dehydrated raspberries)

Instructions:

  1. Squeeze fresh lime and orange quarters into a shaker.
  2. Shake all ingredients with ice in shaker except garnish.
  3. Dust half the rim of a double martini glass with raspberry powder.

Preparation time: 2 minute(s), excluding raspberry powder
Cooking time: 1 minute(s)
Number of servings (yield): 1

 

#CabernetDay live chat with John Jordan 9/1/11 at 2 p.m. PST

by on August 30, 2011

To celebrate Cabernet Day this Thursday, September 1, we’re hosting a live chat with John Jordan here on the blog at 2 p.m. PST. You can click on the video below during that time to watch John; questions can be posted in the comments box below.

Also, at 3 p.m. PST that day, our Assistant Winemaker Ronald Du Preez will be live on our Facebook page to answer any questions you might have about Cabernet Sauvignon.

You can follow the entire Cabernet conversation worldwide on Twitter here.

Please join us and let’s all raise a glass to the king of grapes. Cheers!


Video streaming by Ustream

Posted in: Events

Spring at Jordan event photographs, highlights

by on May 17, 2011

More than 200 guests attended last weekend’s Spring at Jordan event, which is held annually to celebrate our new releases. This year, we transformed our chateau and terrace into a bountiful farmers market–a fitting backdrop for the debut of our 2007 Cabernet Sauvignon, 2009 Chardonnay and 2010 Estate Extra Virgin Olive Oil. Though the weather was unseasonably cool, sun peeked out from behind the clouds and not a drop of rain fell on the lively crowd. Ten cases of wine, 1,000 oysters, 80 wood-fired pizzas, 60 pounds of local cheeses and hundreds of passed hors d’oeuvres were consumed. Our chefs are now taking a few days off to recuperate. :) Thank you to everyone who attended–and a special thanks to our local purveyors who sampled their wares at the farmers market, including Hog Island Oyster Company, Costeaux Bakery, Sonoma Gourmet Mushrooms and Paradise Shave Ice. Dates for the 2012 Spring at Jordan will be posted on our website this winter.

A collection of photos taken during Spring at Jordan 2011:

Funny comedian video interviews: A Child’s Right fundraiser highlights

by on December 14, 2010

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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 Carpet Fundraiser Dinner was hosted by John Jordan and kicked off the inaugural Mutineer Comedy Festival. Special guests included actor Jonathan Goldsmith—well-known for his portrayal of “The World’s Most Interesting Man” in Dos Equis ads; actress Candace Cameron Bure and her husband, former pro hockey player turned vintner Valeri Bure; and comedians Natasha Leggero of NBC’s “Last Comic Standing”; Hal Sparks, who regularly appears on VH1; Ben Gleib, often seen on “Chelsea Lately”; Ben Morrison of “Punk’d”, Daryl Wright; The Greg Wilson; and “Smooth-E” Eric Schwartz, to name a few.

The festive evening included a lavish reception in our fermentation room, where we recorded some funny video interviews with the comedians. Mutineer photographer Ian Andreae also snapped photos of guests on the “blue” carpet. In our oak tank room, guests enjoyed a three-course dinner by our chef paired with Jordan wines, along with impromptu performances by our guest comedians. The evening was a catalyst for Mutineer’s 2011 trek to Nepal to install five water filtration systems on behalf of A Child’s Right. The systems will provide clean drinking water to 25,000 at-risk children for ten years.

It’s hard to believe that wine, food and laughter could bring us together to reflect on the terrible health risks these children endure without clean drinking water in their schools. The Most Interesting Man in the World said it best in his announcement.

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Photo highlights:

Pictures are also posted on our Facebook page.

Jordan to host Mutineer A Child’s Right benefit dinner on December 10

by on November 8, 2010

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Mutineers, Jordan Winery Stand Up for Water Relief:
Introducing the Blue Carpet Fundraiser Dinner for Water Relief

November 3, 2010 (San Francisco, CA) — What do you get when you bring together a star-studded cast of Hollywood comedians, vintage spirits, wines and cigars, spectacular auction lots and a lavish three-course meal at Healdsburg’s Jordan Vineyard & Winery? Naturally, you get the Blue Carpet Fundraiser Dinner (Friday, December 10, 2010) benefiting clean drinking water for children in Nepal, brought to you by a partnership between the second-generation winery and Mutineer Magazine.

Oh, and you also get a dashing special guest in one Jonathan Goldsmith—popularly known for his portrayal of “The World’s Most Interesting Man” in Dos Equis ads, a paparazzi-worthy blue carpet entry (blue in honor of water relief, natch) and a guest comedian at each table – to ensure dinner guests are never at a loss for laughs.

Intrigued yet? We sure hope so, because there’s more:

Proceeds Back Mutineer’s 2011 Mission to Nepal

The dinner—a deliciously over-the-top prelude to the first-ever Mutineer Magazine Holiday Comedy Festival in Sonoma on Saturday, December 11—will be prepared by Jordan Executive Chef Todd Knoll with wine pairings from the Jordan cellar. The evening is a catalyst for Mutineer’s 2011 trek to Nepal, where staff, select “cultural influencers” and beverage industry reps will install five water filtration systems on behalf of relief organization A Child’s Right. The systems will provide clean drinking water to 25,000 at-risk children for ten years. Magazine editors will blog about the trip along the way and report on the endeavor with significant coverage in the May 2011 issue.

John Jordan—who is donating his facility, culinary and hospitality staff, wine and all cuisine for the dinner—puts it this way: “Some of the simplest things that we take for granted in our everyday lives are often nonexistent in the most impoverished areas of the world.” In line with an aggressive philanthropic agenda at the winery, Jordan’s support of Mutineer’s water relief efforts is made possible by his commitment to donating his facilities, wines and culinary production to important causes several times a year.

Rare Laughs, Rare Beverages

The intimate, theatrical three-course dinner is the capstone event of the Mutineer Comedy Festival, which brings an elite group of Hollywood humorists into wine country for an unforgettable weekend of laughter. “It’s a rare opportunity to rub elbows with an incredible caliber of comedic talent in wine country,” enthuses Mutineer Editor-in-Chief Alan Kropf, a 27-year-old sommelier-turned-scribe who is making waves in beverage media with his millennial-driven publication.

The magazine, founded in 2008 with the goal of bringing fine beverages into the mainstream cultural fray, conceived the idea of importing top comedic talent (festival co-headliners are Natasha Leggero of NBC’s “Last Comic Standing” and Comedy Central’s “Reno 911,” and Bryan Callen of “MadTV” and HBO’s “Entourage”) to Sonoma following successful charitable collaborations with comedians in Los Angeles, the magazine’s home. To wit, the publication will host a contest at LA’s Laugh Factory November 18, 2010, to select an additional “wild card” comedian for the weekend.

Blue Carpet Dinner & Auction Highlights: Hollywood Glamour Hits Wine Country

The collaboration pulls out all the stops when it comes to over-the-top support for water relief. Dinner guests can look forward to a Hollywood-style entrance complete with photographers and TV crews (seriously); haute hors d’oeuvres and pre-dinner sips in the barrel room; a three-course holiday-themed feast; phenomenal auction lots comprised of rare vintage spirits (think mature Cognac and 40-year-old Scotch) from Preiss Imports and library vintages of Jordan wines, some in large format; side-splitting entertainment in the form of hilarious stories from Hollywood laugh elite and Goldsmith; tuxedoed “sommeliers” from Mutineer Magazine; live music during reception and after-dinner DJ dance party.

Baroque blue-themed décor from Pineapple Planet of Petaluma will complete the scene. Blue attire is encouraged.

Food (Or Should We Say Water?) for Thought

Eric Stowe, Executive Director of A Child’s Right, finds that “Mutineer Magazine and Jordan’s interest in the work that A Child’s Right is doing is helping to make global water relief a beverage issue that a younger generation can understand and get involved with.”

Kropf sees it this way: “There’s nothing funny about the need for clean water. But bringing top comedic talent – and lots of laughter – to wine country to raise funds for water relief among at-risk kids? Priceless.”

Tax Deductible Tickets

Blue Carpet Dinner: $350 per person; tables accommodate groups of eight and ten. Tickets are available at on the Mutineer website or by calling 631-902-6996.

About A Child’s Right: A Child’s Right aims to change the lives of vulnerable children in impoverished urban areas by providing clean, safe drinking water to orphanages, street shelters, rescue homes, schools and children’s hospitals. A Child’s Right is the only water relief organization whose sole focus is bringing aid to vulnerable children in urban centers. In 3 years ACR has brought clean, safe drinking water to more than 250,000 children in cities around the world in countries including Nepal, Cambodia, Ethiopia, China, Kenya, Uganda, and more. www.achildsright.org

About Mutineer Magazine: Established in 2008 and currently in its 14th issue, Mutineer Magazine introduces fine beverages to the millennial generation, taking fine beverage culture from niche into the mainstream using a cultural rather than commercial approach across a range of mediums. The Mutinous beat encompasses wine, beer, spirits, non-alcoholic beverages and food; the magazine is distributed nationally in both regional stores and national chains including Barnes and Noble, Borders, B. Dalton, Safeway and Vons. www.mutineermagazine.com

About Jordan Vineyard & Winery: Established in 1976, Jordan Vineyard & Winery lies tucked into the hills of Alexander Valley in Sonoma County, where the iconic Jordan chateau, inspired by the great estates of France, overlooks 1,400 acres of rolling hills and vineyards with three quarters of the land dedicated to natural habitat. Today, second-generation vintner John Jordan continues to build upon the legacy of his parents, preserving the timeless winemaking qualities of balance, finesse and food affinity. www.jordanwinery.com

About Jonathan Goldsmith, Special Guest: Esteemed far and wide for his portrayal of the Dos Equis “The Most Interesting Man in the World” on television, in print and beyond, Jonathan Goldsmith’s character has become a 21st century icon to beer and non-beer drinkers alike. He has also, rumor has it, been seen freeing grizzly bears from traps, boating with Miss Universe, arm wrestling Fidel Castro and appearing on the cover of Mutineer Magazine.

High-resolutions photographs, event logos/artwork and more information about comedians, auction items, Nepal trip and the awesomeness that is Mutineer are all available upon request. Contact Courtney Cochran at HIP TASTES® Communications, (415) 814-2908 or courtney@hiptastes.com.

Halloween party ideas: flowers, appetizers, cocktails, recipes

by on October 8, 2010

A month before John Jordan’s private Halloween bash, it’s time to create new appetizers and drink cocktails for the party menu.  Todd and I always meet in the kitchen with our Sous Chef, Manuel, and spend the entire morning testing all the different recipes we’ve been brainstorming for months.

This year, we decided to capture some video footage while creating a few Halloween party ideas. I’ll show you how to create a sleek floral arrangement with some useful tips if you can’t find black roses or black vases. Todd and Manuel demonstrate a colorfully fun, yet elegant, roasted beet and Tsar Nicoulai caviar hors d’oeuvre in the two-part video that concludes with Todd and I mixing a seasonal artisan cocktail inspired by our garden and local mixologist Scott Beattie of Spoonbar.

Recipes for our Halloween party appetizer, A Bite of Glampire, and the Glamtini cocktail are included below our demonstration videos. We’ve also included the recipe for a crowd favorite, the Fangtastic Martini.

Halloween party floral arrangement:

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Halloween party appetizer and cocktail:

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Glamtini

Ingredients:
1 ½ cup raspberries, pureed and strained of seeds
1 ounce corn syrup
¼ teaspoon red icing color
1 ounce Vodka
2 ounces Chambord
4 ounces brut rosé sparkling wine or Champagne
4 each Griottines (Morello cherries in Kirsch liqueur)
1 sprig lemon verbena
2 each star anise

Preparation:
Chill two martini glasses. Combine raspberry puree, corn syrup and food coloring to create “blood”. Place one star anise in bottom of each glass. Spoon two tablespoons of the “blood” over the star anise. In a shaker with ice, combine Vodka and Chambord. Shake and then strain over “blood”. Finish with Rosé Champagne and garnish with Griottines and lemon verbena.

Serves 2.

Fangtastic Martini

Ingredients:
2 ounce Absolut Citron Vodka
3 ounces Hpnotiq
4 ounces sweet and sour (or Margarita) mix
2 fresh orange half wheels
2 lemon twists

Preparation:
Chill two martini glasses. In a shaker with ice, squeeze orange half wheel over ice and drop rind into shaker. (Muddling orange optional.) Fill shaker with Absolut Citron, Hpnotiq, and sweet and sour mix. Shake and then strain into glasses. Discard ice and orange rind. Garnish with lemon twists.

Serves 2.

A Bite of Glampire

Ingredients:
• 2 each medium-sized red beets, unpeeled
• 2 each sprigs of thyme
• 1 tablespoon Jordan Extra Virgin Olive Oil
• 2 teaspoons sel gris
• 1 teaspoon freshly ground black pepper
• ¼ cup seasoned rice wine vinegar
• 2 ounces Osetra caviar
• 2 ounces Golden trout roe
• 2 each scallions, thinly sliced
• 18 each 1 ¼” round of pumpernickel bread or, alternatively, buckwheat blini
• 18 each leaves from the heart of the celery to garnish

Preparation:
Preheat oven to 375˚. Toss beets with the thyme, olive oil, sel gris and pepper. Wrap beets in foil, place packet in a small sauté pan and roast until they are easily pierced with a pairing knife. (Approximately 45 to 60 minutes). Allow beets to cool to room temperature and cut into ¼ inch diamonds. Pickle diamonds in rice wine vinegar for 15 to 30 minutes, tasting for acidity level often. In a non-reactive bowl, carefully combine six tablespoons of the beets, the caviar, Golden trout roe and scallions. Spoon mixture over base and garnish with delicate leaves of celery.

Serves 6 (two pieces each).

Meet Chef Knoll at the Food & Wine Magazine Classic at Aspen

by on June 16, 2010

If you’re attending this weekend’s Food & Wine Magazine Classic in Aspen, Colorado, we invite you to stop by our tasting table, where Executive Chef Todd Knoll will be preparing little tastes to pair with our new releases of 2008 Chardonnay and 2006 Cabernet Sauvignon. Director of Hospitality & Events Nitsa Knoll will also attend and assist as sous chef. This is the first year our culinary staff has attended the Classic to share our philosophy of food and wine pairing with those who haven’t had the opportunity to visit the Jordan estate.

For Twitter fans, the hashtag for event updates is #fwclassic, and you can follow Food & Wine Magazine with the handle @fandw.

 

Spring at Jordan: event video + photo gallery

by on May 28, 2010

Nitsa Knoll discusses event planning and highlights from the May 1 Spring at Jordan event, which was inspired by “Alice in Wonderland” and celebrated our new releases of 2008 Chardonnay, 2006 Cabernet Sauvignon and 2009 Extra Virgin Olive Oil.

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A collection of photos taken during Spring at Jordan: