An Addition to the J. Lohr Estates Family

J. Lohr Estates Flume Crossing Sauvignon Blanc

Submitted by Jeff Meier, Director of Winemaking and EVP/COO J. Lohr Winery

Today, J. Lohr is pleased to debut our 2012 J. Lohr Estates Flume Crossing Sauvignon Blanc! With flavors of citrus, melon, tropical fruit and fresh herbs balanced with bright acidity, this enticing, very food-friendly wine comes from the Arroyo Seco appellation of Monterey County, where Jerry Lohr has been growing grapes since the early 1970s. The Arroyo Seco is heavily influenced by cooling air from the Pacific Ocean that travels down the Salinas Valley each afternoon. This results in more hangtime and a longer growing season, allowing for full ripening and enhanced richness, all while maintaining the high acidity crucial for great Sauvignon Blanc.  

We have always created wines with a sense of place, and the name Flume Crossing continues this tradition.  Like the windswept Monterey coastline, it is vibrant and refreshing, with a crisp, sophisticated elegance.  ”Great wines are like people,” Jerry Lohr has been known to say.  ”They are defined by their roots, the place they came from and the individuals who shaped them. Though our wines travel far and wide, they take their sense of place with them wherever they go.”    

Jerry Lohr inspects Sauvignon Blanc bud break at Franscioni & Griva Vineyard

Origin of the Name “Flume Crossing”

Flume Crossing takes it name from one of Monterey’s historical features. Our longtime grower partner, Michael Griva, is a member of the Franscioni family, whose roots in the area trace back to 1868 when Ferdinand Franscioni arrived in Central California. In 1905, Ferdinand bought land in the newly formed Clark Colony (now Greenfield). Grown on the original Clark Colony land, Flume Crossing is named for the concrete flume colony residents built to carry the waters of the Reliz Creek over the region’s irrigation canal.

The concrete flume at the Franscioni and Griva Vineyard in the Arroyo Seco AVA, Monterey County 

Cheers!

Our J. Lohr Estates Flume Crossing Sauvignon Blanc is now available in select markets across the United States and is available in our Paso Robles and San Jose Visitor Centers beginning today. Be sure to let us know your thoughts about our new wine!

An Evening bASH in St. Helena

Submitted by Lawrence Lohr, Director of Wine Education

Appellation St. Helena hosts bASH – An Annual Food and Wine Pairing Competition

On Saturday, April 13^th, I joined J. Lohr Vineyards EVP/COO Steve Lohr, J. Lohr Northern California Area Manager Bridget Ivory and my wife Emily for the annual bASH Food and Wine Pairing Competition. bASH is an annual event run by Appellation St. Helena (ASH), in participation with several sponsors, in which student teams from the Culinary Institute of America come up with food pairings to accompany each of the wines on showcase for the evening. Truly, for any food and wine lover, this is the event to attend!

Lawrence Lohr, Bridget Ivory and Steve Lohr

When I arrived, I made a beeline for the J. Lohr table where I found Steve and Bridget pouring our two St. Helena wines – J. Lohr Carol’s Vineyard Sauvignon Blanc and J. Lohr Carol’s Vineyard Cabernet Sauvignon – to pair with the amazingly delectable risotto mushroom caps prepared by CIA student chefs Ali Davis and Pepper Glessner.

We were truly lucky to have Ali and Pepper on the job – they created the risotto with a Carol’s Cabernet Sauvignon reduction, which made the pairing all the more perfect. Those who have been lucky enough to taste our Carol’s Cabernet Sauvignon already know how simply delightful this Napa Valley Cabernet is (and if you haven’t yet tried this wine, get thee to a J. Lohr wine center!). Ali and Pepper topped their creation with crisped Parmesan cheese to give it a slight crunch and burst of added flavor. It was the best way to start the evening before I moved on to other tables. Congratulations, Ali and Pepper, for making us more proud than ever of our J. Lohr Carol’s Vineyard Cabernet Sauvignon!

Ali Davis and Pepper Glessner

Emily and I spent much of the evening wandering amongst the tables, sampling the wines and food pairings and talking with winemakers, business owners, other wine industry folk and – of course – chefs and budding chefs who were eager to demonstrate how well they could show off the wines with their culinary creations. It was wonderful to see students take their craft so seriously, and yet the competition remained friendly and light-hearted throughout the evening.

In total, twenty student teams competed over the course of the evening. Those in attendance were given ballots so that they could vote for their favorite teams. Unfortunately, only three student teams could be recognized for their efforts, but with so much culinary excellence in the room, everyone was a winner.

Cabernet Sauvignon

Originally posted by Paso Robles Wine Country Alliance as part of their Varietal of The Month series, featuring Cabernet Sauvignon for April.

Submitted by Steve Lohr, EVP/COO J. Lohr Vineyards

Cabernet Sauvignon is the most widely planted grape in Paso Robles, and for good reason. Throughout the world, Cabernet Sauvignon is almost unparalleled in its ability to make timeless wines notable for their depth, structure, complexity and rich, abundant fruit. Despite its preeminent stature around the globe, and in the hearts of wine lovers, Cabernet is a relatively young grape, with origins dating back to the 17^th century. Based on the research of Dr. Carole Meredith, Cabernet Sauvignon has been identified as a chance crossing of Cabernet Franc and Sauvignon Blanc in southwestern France, with the name ‘Sauvignon’ thought to be derived from the French word ‘sauvage’, meaning “wild,” referring to the grape’s heritage as a wild vine.

Cabernet Sauvignon grape cluster

California Cabernet exploded onto the New World wine stage after the famed 1976 Judgment of Paris wine tasting, when the 1973 Stag’s Leap Wine Cellars Cabernet Sauvignon bested a who’s who of great French Cabernets, including Château Mouton Rothschild and Château Haut-Brion. Since then, the legend of California Cabernet has only grown, as have the number of plantings. Today, Paso Robles cultivates more Cabernet Sauvignon than any coastal region outside of Napa Valley. In fact, Cabernet represents roughly 40% of all the wine grapes produced in Paso, with over 10,000 acres planted. Some of the first plantings of Cabernet in Paso were in the late 1960s and early 1970s, under the guidance of UC Davis and legendary enologist André Tchelistcheff in the hills of Adelaida. Like many vintners, we were lured to Paso Robles by some of the Cabernets Gary Eberle was producing at Estrella River Winery in the 1970s.

Since then, Paso has proven a perfect environment for growing Cabernet, for a number of reasons. We growers like to say that Cabernet doesn’t like wet feet. As a result, it thrives in the well-draining sandy gravel and loam soils that can be found throughout our region. These thin soils imbue Paso Cab with a concentration akin to the great mountain Cabernets of the world. Another factor in Cabernet’s success in Paso is our diurnal swing (the difference between daytime and nighttime temperatures). In fact, data from 14,000 weather stations around the world reveals that Paso has one of the greatest diurnal swings of any winegrowing region. As a result, warm days and a long growing season bring full berry ripeness and produce mature seed tannins, while removing any green flavors from the grapes. In turn, cool nights enhance color and preserve ideal acidity.

With lots of sunshine and very little annual rainfall (roughly 12 to 14 inches), we are able to control growth at every stage of the vine’s development, resulting in the smaller clusters and berries that produce the amazingly concentrated and flavorful Cabs Paso is known for. Thus, our wines have gorgeous black and red fruit, with layers of blackberry, black cherry and currant. Just as important, our wines often show a soft to medium tannin profile, making them incredibly enjoyable in their youth, while still having the structure to reward cellaring.

Steve Lohr, EVP/COO J. Lohr Vineyards

An Evening of Wine & Chocolate

Submitted by Pamela Macrini, NY & CT Regional Manager 

As the NY and CT regional manager for J. Lohr Vineyards & Wines, it’s safe to say I’m a wine lover. But I’m also a chocolate addict, so it was an incredible treat (literally) when I was asked to join the Lindt EXCELLENCE team in hosting a wine and chocolate tasting at the Culinary Institute of America (CIA) in Hyde Park, NY. The tasting kicked off a special evening featuring a Lindt EXCELLENCE Valentine’s Dinner as part of the CIA’s acclaimed Dining Series.

The wine and chocolate pairing set-up in the Danny Kaye Theatre at The Culinary Institute of America at Hyde Park, NY

Though the event began at 6 p.m., I arrived at 4:30, which allowed plenty of time to taste the wine and chocolate pairings alongside the great folks from Lindt, including Ann Czaja, their amazing Swiss-trained master chocolatier. In advance of the event, Lindt had sent J. Lohr an array of chocolate samples and our team, including winemakers Jeff Meier,  Steve Peck and Karl Antink, selected the final pairings.

Pamela Macrini with Lindt’s Master Chocolatier Ann Czaja.

There were three pairings, and right off the bat I was really excited about the 2011 J. Lohr October Night Chardonnay and Lindt EXCELLENCE Intense Orange pairing, as was Ann, the chocolatier—who was at first skeptical! The Lindt EXCELLENCE Chili paired with our 2011 J. Lohr Estates Falcon’s Perch Pinot Noir offered a surprise ending, with this wonderful lingering heat and pop of bright raspberry fruit on the finish. The richness of our 2010 J. Lohr Hilltop Cabernet was a gimme with the Lindt 70% Cacao.

The wine and chocolate pairings for the evening

In terms of the reaction from the crowd, the response was pretty much the same.  The October Night/Orange pairing was the hit of the evening, with the Falcon’s Perch/Chili pairing a close second. The chili and orange were just so interesting that they may have overshadowed the straight Cabernet and dark chocolate pairing, though people absolutely loved the Hilltop, which got raves.

I loved, loved, loved working with Ann! It’s hard not to love someone whose life is dedicated to chocolate (I also found out she’s a horse person, too). Ann gave a really great presentation beginning with the history of chocolate, the growing and processing of chocolate and how to taste it, all of which was fascinating! At the end, I talked about our wines, discussed the elements that made the pairings work, and shared a bit of the J. Lohr story with our guests.

After the tasting, everyone left the Danny Kaye Theatre and headed to the CIA’s American Bounty Restaurant for a phenomenal dinner, where every course featured Lindt EXCELLENCE as an ingredient. The entrée was a breast of chicken with a saffron risotto cake and marinated artichoke, sherry, almond and Lindt EXCELLENCE 90% Cocoa chocolate sauce. It was perfect alongside our 2010 J. Lohr Estates Los Osos Merlot. Yum!!!

Ann and I both met a lot of wonderful people, as we visited different tables during the dinner. Since I live close by, I was also able to answer questions about where people can find our wines locally. I went home feeling elated with how well the evening had gone (which was more than just a chocolate high, though that was probably part of it). I can’t wait to work with the great folks from Lindt again. They are as dedicated to great chocolate, as we are at J. Lohr to wine.

Stay tuned for more information about the great wine and chocolate partnership between J. Lohr and Lindt, which continues this weekend (April 5th) at the Pebble Beach Food & Wine Festival, where Ann Czaja and our Director of Winemaking Jeff Meier will be hosting a very special wine and chocolate pairing seminar.

A Different Adventure Every Saturday with Team In Training

Submitted by Lawrence Lohr

Since late November, my wife Emily has spent every Saturday cycling on her Cannondale road bike, riding miles and miles through the Bay Area hills. On weekdays, she has pumped her pedals using an indoor bicycle trainer that she sets up in our living room, all in an effort to get ready for the next ride. Now, after ten weeks of training, she has completed the ultimate Saturday ride: The Solvang Century.

Emily Lohr (center) with TNT teammates riding near Half Moon Bay, California

This past Saturday, March 9^th, Emily participated in a 104-mile ride starting at 6:30am in Solvang, California in the beautiful Santa Ynez Valley. More importantly, she has once again raised thousands of dollars for the Leukemia and Lymphoma Society’s relentless fight to end cancer. All of this is made possible through Team In Training, which has helped train over half a million runners, walkers, triathletes, cyclists and hikers as part of the Leukemia and Lymphoma Society’s fundraising efforts. This amazing organization coaches people of all ability levels and prepares them for accomplishments that many of them would have never thought possible.

Emily’s teammates are made up of athletes of all cycling skill levels, from beginners to seasoned speedsters. Several of her teammates had no cycling experience and didn’t own bicycles when they signed up for the event (some bought new bikes, others borrowed from friends). Emily only started cycling about a year ago as part of her training for a triathlon  – which she had never done before, but Team In Training allowed her to succeed.

Emily Lohr, second from right, with TNT teammates in front of San Pablo Bay, northeast of San Francisco

So on Saturday, I dusted off my purple cowbell to cheer on Emily, her teammates and all the coaches that she has worked with over the past many weeks. The team celebrated with a well-deserved banquet feast, I poured a bottle of our Hilltop Cabernet Sauvignon, and no one was ready for it to be over. It’s no wonder so many people return to the team as alumni participants to share again in such an amazing experience.

Additionally, the support of many J. Lohr employees boosted Emily’s resolve and is in keeping with the emphasis on health and wellness related activities among the larger J. Lohr family.

I’m so proud of Emily and this relentless group. Go TEAM!

Emily on race day, feeling great at mile 86!

To learn more, click here: http://pages.teamintraining.org/sf/solvang13/emilylohr

Giving Thanks and Giving Back

Submitted by Sustainability Coordinator Kathryn Teissier du Cros

In 1998, I was on a bus heading home on college break and sat down next to a young man in beige Carhartt pants and a flannel shirt. (For those not familiar with the male dress code of New Hampshire in the late 90’s, that was it.) We struck up a conversation about the book he was reading: The Art of Happiness. I inquired why a book about Buddhism had piqued his interest. He explained that he was in fact a practicing Buddhist, and then laughed at me, as it was obvious I couldn’t contain my surprise. (Was he donning his red robe under the flannel?) After an hour of explaining the philosophy and why it connected with him, we arrived at his stop. I told him I was glad to have chatted with him and he turned around and smiled and handed me his book. I tried to refuse, but he left it quietly on his chair for me and said good bye.
 
Since there was nothing I could do by the time the bus rolled away, I read felt obligated to read his book authored by Tenzin Gyatso - also known as His Holiness the 14th Dalai Lama (HHDL). While I am not Buddhist, there was a concept that has stuck with me from that day – the idea of Selfish Altruism. It has always helped me understand why Thanksgiving is my absolute favorite holiday. No gifts – just good food and quality time with family and friends!
 
HH Dalai Lama explained that we are inherently happier when we give to those altruistically - without expecting returns; however the mere fact of giving provides us with this feel-good sensation – a high, if you will. HH Dalai Lama wanted to encourage seeking this kind of feel-good high in excess or – selfishly:  Help others, they feel good; when you’ve made others feel good, you feel good!
 
As this is the season to give thanks and to give back, I am proud of the commitment my colleagues have made to their communities. Here are a just a few of the organizations J. Lohr employees have been supporting:
 

• Laboratory Supervisor Susan Kanzaki has organized a team of J. Lohr Elves to participate in The Family Giving Tree each December since 2006.

• Regional Sales Manager for New York & Connecticut Pam Macrini has been working with Pegasus Therapeutic Riding for the past 4 years, providing equine-assisted activities and therapies to children with physical, cognitive and emotional disabilities.

• Environmental & Safety Coordinator Jeff Zucker has been working with Habitat for Humanity to build low-income houses in San Luis Obispo County.

• Marketing Coordinator & Compliance Specialist Melissa Pauser helped organize a team of colleagues to walk 5k in the Making Strides Against Breast Cancer where we raised $7,310 for the American Cancer Society. Melissa herself is a 4-year breast cancer survivor and an inspiration to us all for her spirit and perseverance.

• VP of Sales Services Cindy Paup is again organizing the sponsorship of 14 foster children through the Bill Wilson Center of Santa Clara County, CA to provide holiday gifts to those often forgotten.

•  San Jose Wine Center Manager Mary Hrkac volunteers each week with The Health Trust’s Meals on Wheels, putting together nutritious, hot meals for disabled and elderly people.

 
Whether it’s internationally visible organizations such as the National Breast Cancer Foundation or regional efforts like the Woods Humane Society’s Wine 4 PAWS or the causes we personally hold dear, the chance to offer leadership, inspiration and feet-on-the-ground volunteerism is a value we’re fortunate to cherish and one that is nurtured by our founder and proprietor, Jerry Lohr.
 
And of course, the desire to do good in the world takes on many forms. Tell us, what actions do you take to make our world a better place?

J. Lohr employees and their families volunteering at the Family Giving Tree’s 2011 Holiday Wish Drive

2012 Harvest in Paso Robles

Harvest is in full swing!  There was a slow start this year, but we’re well underway now and our winemakers, production staff, vineyard crews and harvest interns are working almost ‘round-the-clock to keep up.  It’s a busy month, but it’s also the most exciting – we can’t wait to see what the 2012 vintage brings!

Zinfanjello

At our recent Monday Appetizer & Wine Pairing event at our J. Lohr San Jose Wine Center, chef Jaimie Casey made this fun summertime treat!  A jello shot made with our J. Lohr Gesture Zinfandel, but any fruit-forward red wine would work.



Ingredients:
3 1/3 cups red wine (divided)
1/2 cup gelatin
3 Tbsp honey

In a bowl, add 2 cups cold red wine with gelatin and mix well.  Set aside.  Heat remaining 1 1/3 cups red wine with honey on the stove, slowly to a simmer.  Once simmering, add cold wine and gelatin mixture and stir well to incorporate.  Pour into pan and set in fridge.  After the jello mixture has set, cut into bite sized pieces.  Enjoy!

A Week at Cooking School, Part 2

A few months back, J. Lohr Winemaker Jeff Meier wrote a post about his experience at Tante Marie’s Cooking School in San Francisco. His first post, which showcased a recipe for Spanish Roast Chicken, can be read here.  Below, find Part 2 in this series, featuring an incredible recipe for Duck Confit!

Submitted by Winemaker Jeff Meier

Day two of cooking school continued with more rain falling, which was much needed for our vineyards, but not so great for walking.  However, since I had packed an umbrella, I decided to make the 45-minute walk from the Montgomery BART station to our North Beach classroom.  Having worked in San Francisco as a “gopher” for a large corporation my first two summers during college, I wanted to rekindle some fond memories of walking through the financial district delivering legal documents to Pillsbury, Madison & Sutro, and other businesses around downtown.  Also, I had never really walked from the financial district to North Beach, and was curious about what I’ve missed out on.  I was first struck and re-impressed by the quality and style of architecture of the many early Twentieth Century buildings (many post-1906 earthquake), with their art deco facades and embellishing.  I walked past the Alioto’s law offices, Francis Coppola’s quirky restaurant and hotel, and the strip clubs on Columbus and Broadway, before entering San Francisco’s Italian district – North Beach – with its myriad coffee shops, restaurants and Victorian architecture.  I was particularly intrigued by the Goorin Bros. Hat shop on Stockton Street, established in 1895, which was impeccably maintained and stocked full of beautifully crafted chapeaus – just a shame I don’t wear hats!  Before I knew it I was passing St. Peter and Paul Church on Washington Square and within ten minutes was back in the classroom at Tante Marie’s. 

That morning, as we munched on fruit, fresh breads and cured meats, Malcolm began to go through the day’s recipes that were stacked in front of each student.  He started at 10:00 and finished at 10:45!  I felt exhausted as he listed them: Duck Confit, Thomas Keller’s Simple Roast Chicken, Osso Buco with Toasted Pine Nut Gremolata, Pork Loin Chops with Mushroom-Caper Pan Sauce, Roasted Duck Breasts with Pomegranate-Chile Sauce, Whole Beef Tenderloin in a Salt Crust with Wild Mushroom Sauce, Seared Strip Steak with Roasted Grapes, Watercress and Roquefort, Mortadella Stuffed Pork Loin, Braised Pork with Poblano Cream Sauce, Fish Meunière Thon au Façon de Marseille, Whole Branzino Baked in Salt with Salsa Verde, Slow-Roasted Red Wine Lacquered Salmon, Sicilian Style Chicken with Roasted Lemons, Capers and Olives, and Island Pork Salad.  And of course with the unused cuts of meat we made chicken stock and fish stock. In each case, Malcolm described the techniques to cook them, the ingredients, and where in the kitchen we could find the special items that we needed.  Today was obviously “meat day.”  We were to use some of the meats we practiced our knife skills on the day before, and we were instructed on additional meats brought in that morning. After describing all of our recipes, Malcolm read off each one, asking for volunteers who’d be interested in making each item.  Mark, Susan and I volunteered for the Osso Buco and the Duck Confit.  As we found out, both of these dishes are prepared on one day and consumed a day or two following – in the case of the duck, we didn’t cook until Friday, but needed to marinate for most of the week before getting to taste the fruits of our labor.  As each dish was finished, they were plated and brought out to the center cooking demonstration area for sampling by all.  Needless to say, with the number of meat dishes prepared on day two, no one went home hungry. I even decided I needed to walk back to BART to burn off some calories! 

            Students in my class put the finishing touches on their dishes.

Although we didn’t get to try our dishes until Friday, they were really delicious. I’m pleased to share Malcolm’s recipe for Duck Confit below. Enjoy!

Duck Confit

3 Tbsp coarse salt

4 cloves garlic, smashed

1 shallot, peeled and thinly sliced

A few sprigs of fresh thyme

Coarsely ground black pepper

4 duck legs with thighs

4 cups of duck fat (that’s correct!) usually sold frozen 

1.     Sprinkle 1 tablespoon of salt in the bottom of a dish or plastic container large enough to hold the duck pieces in a single layer.  Evenly scatter half the garlic, shallots and thyme in the container.  Arrange the duck, skin side up, over the salt mixture, then sprinkle the remaining salt, garlic, shallots, and thyme and a little pepper.  Cover with plastic wrap and refrigerate 3 to 4 days.

2.     Preheat oven to 225 degrees.  Melt the duck fat in a small saucepan.  Wash the salt and seasonings from the duck.  Arrange the duck pieces in a single snug layer in a high-sided baking dish or ovenproof saucepan.  Pour the melted fat over the duck (the duck pieces should be covered by fat) and place in the oven.  Cook slowly at a very slow simmer – just an occasional bubble – until the duck is tender and can be easily pulled from the bone, 2 – 3 hours.  Remove the confit from the oven.  (If desired, cool and store the duck in the fat.  The confit will keep in the refrigerator for several weeks.)

3.     Serve with Pomme Frites, a simple salad and a glass of J. Lohr’s Fog’s Reach Pinot Noir!

J. Lohr Attends the Global Green Awards

Submitted by Kathryn Teissier du Cros

What do well-groomed alpacas, Ed O’Neil and fighting climate change have to do with J. Lohr Vineyards & Wines?

On June 2^nd,  J. Lohr sponsored the 16^th Annual Global Green Millennium Awards fundraising dinner in Santa Monica, where actor Ed O’Neil of Modern Family and his wife Cathy were honored for their efforts in environmental stewardship. Guests dined on sustainable cuisine and enjoyed 2010 J. Lohr Estates Riverstone Chardonnay and 2010 J. Lohr Estates South Ridge Syrah as we celebrated strides in sustainability. (Though honestly, I have no idea why there were alpacas there.)

                                 A handler trotting out the Alpacas

Global Green USA is a non-profit organization that recently gained some exposure for encouraging celebrities to drive Priuses to the Oscars and for assisting Brad Pitt in his efforts to help rebuild the Lower 9^th Ward of New Orleans. But they are also the American branch of Green Cross International (GCI), a non-profit organization created by former USSR President Mikhail S. Gorbachev to “foster a global value shift toward a sustainable and secure future by reconnecting humanity with the environment.” In its own words, Global Green USA is “working to address some of the greatest challenges facing humanity,” and the Global Green Millennium Awards uses star power to bring some of these issues to light.

As you know, J. Lohr has a reputation for being an understated kind of place. We’re not a brand that you’d normally find among the glitz and glam of L.A., but when we heard about Global Green USA’s mission, it struck a chord with our goals of sustainability - particularly those regarding the important and often neglected area of social equity. By partnering with them, we are also supporting Global Green’s efforts of building low-income, green homes and schools from Haiti to the San Francisco Bay, one of Global Green’s ventures we are proud to stand behind.

And while I didn’t meet Ed O’Neill this year, my colleague Cynthia Lohr met him last year, and confirms the man is as humble about his mission as he is true to his vision. And if sometimes a little celebrity wattage helps raise awareness for issues that impact the health of our local and global communities, we’re happy to share the limelight!

                 J. Lohr Southern California Area Manager Erin Tylski
             and Sustainability Coordinator Kathryn Teissier du Cros