The next best thing to a personal visit to J Vineyards & Winery is one that’s virtual. In this case, I welcomed winemaker Nicole Hitchcock with swirls and sips of two of her wines (sent as samples) in the comfort of my home. Why? A “tasting tour” through Sonoma and Napa wine country, led by Gallo Marketing Director Louise Jordan and esteemed Wine Educator Elaine Chukan Brown, highlighted the histories of three distinctive wineries, the pioneering spirit of their founders, and unique terroirs of specific vineyards sites. With wines in hand, I was just as inspired as my colleagues who participated, too.
Nicole Hitchcock began our experience with two exceptional wines: 2017 J Vineyards & Winery Annapolis Vineyard Pinot Noir and J Vineyards & Winery Cuvee 20 Brut. Expect me to write about the Pinot Noir and exceptional wines from the other wineries soon. For now, though, the beautiful sparkling wine and its story has prompted me to upgrade my brunch game just in time for the holidays.
With a celebratory pop of the cork, the story of Judy Jordan, long-time owner of J Vineyards & Winery, was shared. Jordan is rooted in Sonoma County with a wine industry bent; she’s the daughter of Tom Jordan of Jordan Vineyards fame. J Vineyards & Winery was founded in 1986 when she was 25 years old and a few years after graduating from Stanford University with a geology degree. Her great interests were, and still are, geology, soil types, and the typography of the Russian River Valley. One ambition was to craft world class sparkling wine made in the traditional method (méthode traditionelle) from this region. In 1987, Jordan’s first vintage brut was released and met with resounding success. Its direct result was the “elevated thinking about sparkling wine in the Russian River Valley.”
Bubbles are one of the many specialties at J Vineyards & Winery. 12 different sparkling wines are available for purchase and it’s clear that there’s a wine to satisfy everyone’s taste. The winery boasts The Bubble Room considered by many as the “best demonstration of food and wine pairing in the Russian River Valley.” So stated Chef Carl Shelton, also at the virtual conversation, who admitted that he has a “dream job.” “There is magic and synergy of food and wine when seasonal, locally sourced dishes come together. Don’t be intimidated to experiment. Try it!” stated Chef.
Of note is that the blend in J Vineyards & Winery Cuvee 20 Brut, 54% Chardonnay and 46% Pinot Noir, is the same that Judy Jordan made in 1987. Nicole Hitchcock shared that in this wine “the grapes were hand harvested into small quarter-ton bins and placed as whole clusters, without destemming, into the French Coquard press for a gentle, low-pressure pressing to minimize the breakdown of grape skins and seeds. Each vineyard lot was fermented and kept separate until blending. Ultimately, the cuvee was assembled and cold-stabilized to remove excess tartrates and then bottled in the spring.”
During the tasting, I relished in sips of J Vineyards & Winery Cuvee 20 Brut ($38) and bites of Cowgirl Creamery Mt. Tam, a creamy and rich cheese with notes of wet earth, butter and white mushrooms. The wine exuded enticing aromas of toast, yeast, almond, hint of gingerbread, and brioche. Clean, soft flavors of hazelnut, marzipan, lemon and citrus were enhanced with dancing bubbles (they never stopped!) and an energetic, lingering finish.
Consider opening a bottle of this beautiful sparkling wine anytime, but also with brunch of lobster roll, Dungeness crab cake, fresh oysters or cheese plate of herbed goat cheeses, Cowgirl Creamery Mt. Tam, or other triple cream cheeses. Perhaps a vegetable terrine, cold roasted chicken, creamy potato leek soup, or pasta with champagne-tarragon cream sauce is your preference. And don’t forget a salad with fresh greens, herbs, dried fruit or nuts and a drizzle of dressing.
Soon after the tasting (and before the wine was finished!), I made Mini Spinach and Shrimp Quiche to enjoy with the Cuvee 20 Brut. The lush sparkling wine offered a brilliant counterpoint to the savory, salty flavor of the quiche served with fresh baked croissants, just-sweet-enough fresh fruit and a simple green salad.
Brunch is served.
Mini Spinach and Shrimp Quiche
Perfect for brunch, fill these small quiches with any of your favorite meats, cheeses and vegetables. Serve warm with or without a dollop of sour cream and enjoy!
- cooking spray
- 1 tbsp olive oil
- 1/2 cup finely diced onion
- 1 10 oz package fresh spinach, chopped
- 6 large eggs
- 1/4 cup milk, as needed
- 1/4 cup shredded sharp Cheddar cheese
- 1/4 cup shredded Asiago cheese
- 1/4 cup grated Parmesan cheese
- salt and ground pepper to taste
- 3/4 cup fresh shrimp, finely chopped
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Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups (or 24 miniature muffin cups) with cooking spray.
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Heat olive oil in a large skillet over medium heat and cook onion until softened, about 2 minutes. Stir spinach into onion and cook, stirring often, until spinach is wilted and onions are translucent, about 3 more minutes. Drain juice.
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Beat eggs with milk in a large bowl until thoroughly combined; stir in Cheddar, Asiago and Parmesan cheeses. Season with salt and pepper.
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Divide spinach mixture into the prepared muffin cups and top spinach with shrimp. Slowly pour egg-cheese mixture over the shrimp, filling the cups to the top.
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Bake in the preheated oven until the egg is set, 30-35 minutes.
Cheers! ~ Cindy
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