Posts Tagged ‘cabernet and cheese’

Tour & Tasting preview: our chef’s new cheese and wine pairings

by on January 23, 2013 in Featured, From the Kitchen, News

January 2013 Jordan new wine cheese pairing

Each winter, we spend an afternoon tasting through an array of artisanal cheeses from California and beyond, with the goal of selecting new cheeses to serve to our guests. (A tough part of the job, I know.) We open various vintages of Jordan Cabernet Sauvignon and see how different types of cheeses—triple cremes, hard cow’s [...]

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Viewers Choice Video #4: Pairing Cabernet and cheese at winery tastings

by on August 1, 2011 in From the Kitchen

cab and cheese

As part of our first Viewers Choice Video Contest, Cortney from Los Angeles requested a video about how we select the artisanal cheeses paired with Jordan Cabernet Sauvignons during our daily tours and tastings.  In this video, Executive Chef Todd Knoll discusses his wine-and-cheese-pairing philosophy, as well as why cow’s milk cheeses pair best with Cabernet Sauvignon, how triple-cream cheeses interact with [...]

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Some cheese with your wine? Fun tips from our chef

by on July 27, 2011 in From the Kitchen

cheese plate

The cheese course is a staple on the Jordan table, both for our daily tours and tastings and guest meals. As a prelude to our next Viewers’ Choice Contest video on cheese and wine pairing at Jordan, we’re offering advice on cheese and wine service in this week’s video. From serving cheese at the right temperature and selecting cheeses to cutting techniques and accoutrements [...]

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Visiting Jordan: new cheese pairings

by on April 7, 2010 in From the Kitchen, News

Guests who visit the Jordan estate to experience our tours and tastings sample little tastes from our kitchen to complement Jordan Chardonnay, followed by artisanal cheeses paired with two vintages of Jordan Cabernet Sauvignon. When we changed our Chardonnay pairing tastes in March (see previous blog post), I also decided to select a few new artisanal American cheeses to serve with our current [...]

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