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KENDALL-JACKSON

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  • Blog

Foraging For Mushrooms In Sonoma County

Mushrooms are in season right now. And I’m fortunate enough to have Chef Andrei Litvinenko on staff, who has…
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Matt Smith and friend at 16 in France

Becoming Passionate About Wine

December 1st, 2010

Lady Gaga Drinks Kendall-Jackson Overseas

November 29th, 2010

Happy Thanksgiving From Kendall-Jackson

November 25th, 2010
Foot Stomping Malbec

Celebrating A Successful Harvest

November 24th, 2010

K-J Recipe: Pear & Arugula Salad

November 24th, 2010
Dungeness Crabs on Fishman's Wharf

Take A Quick Break From Thanksgiving With Dungeness Crab

November 23rd, 2010

Last-Minute Thanksgiving Sides: Savory Butternut Squash Dressing

November 22nd, 2010
Harvest Party

Harvest Highlights

November 22nd, 2010

Meet Matt Smith

November 19th, 2010

Results Of The Harold McGee Turkey Experiment

November 18th, 2010

A New Technique For Cooking The Thanksgiving Turkey

November 15th, 2010

Recipe: Slow Roasted Prime Rib

November 12th, 2010

A Bit About Randy

November 9th, 2010

Meet Justin

November 9th, 2010

Welcome To Kendall-Jackson

November 1st, 2010
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FEATURED RECIPE FROM K-J CHEF JUSTIN WANGLER

Seared Scallops with Carrot, Celtuce, Favas and Savory Granola

If you like rich, citrus-flavored white wine, we highly recommend pairing Executive Chef Justin's seared scallop recipe with our Vintner’s Reserve Pinot Gris.

Read More

Featured Category

Spring

All Categories

Culinary Education
68
DIY
58
Entertaining
111
Food Pairings
67
Glassware
7
Serving Tips
7
Events
51
Fall
44
Family
25
Garden
49
Grand Reserve
39
Harvest
26
Holiday
98
Jackson Estate
31
K-J AVANT
107
Recipes
337
Appetizers
57
By Chef Justin Wangler
51
By Our Partners
187
Desserts
55
Entrees
77
Salads
21
Vegetarian
18
Spring
61
Summer
103
Sustainability
139
Vineyard
64
Vintner's Reserve
144
Wine Education
199
Beginner
47
Intermediate
33
Pro
4
Winemaker
73
Winter
35

Kendall-Jackson Wine Estate & Gardens

5007 Fulton Road
Fulton, CA 95439
866.287.9818

Email:  kjwines@kj.com
Toll Free:  800.769.3649

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