Grilled Lamb Lollipops with Gorgonzola Butter and J. Lohr Estates Seven Oaks Cabernet Balsamic Drizzle

recipe courtesy of Chef Jake Pease, Executive Chef at Tresca, Boston, Massachusetts

Serves 4

1 rack of lamb, sliced into individual chops–2 chops per person


Combine marinade ingredients in a small bowl. Marinate lamb chops covered 4 to 6 hours or overnight in refrigerator.

Gorgonzola Butter

Heat olive oil in sauté pan over medium heat. Add onions and cook until lightly caramelized, about 15 minutes, then add garlic and cook 1 minute more. Turn up heat to medium-high and add the J. Lohr Estates Cabernet. Reduce until liquid has evaporated, then let cool completely. Place cooled wine mixture and remaining ingredients in food processor and blend till smooth. Scoop onto parchment paper or plastic wrap and roll to the diameter of a quarter. Place in freezer for 5 minutes to set, then store in refrigerator. Thinly slice when ready to serve.

Seven Oaks Cabernet Balsamic Drizzle

Place all 3 ingredients in a heavy-duty saucepan, simmer and reduce by two thirds. Let cool.

To Serve:

  • 2 Tbsp olive oil
  • 8 chive stems, thinly sliced

Coat the lamb chops with the olive oil and season with salt and pepper. Grill for 3 to 4 minutes on each side for medium rare.

Place 2 chops on each plate and top with thinly sliced Gorgonzola butter. Finish with the Cabernet drizzle and garnish with sliced chives. Serve with a glass of J. Lohr Estates Seven Oaks Cabernet!

Soy Caramelized Pork

recipe courtesy of Chef Jaimie Casey, Chef at JC Culinary, San Jose, California

Serves 4

  • 4 lbs pork belly
  • ¼ cup soy sauce
  • ½ cup orange juice
  • ½ cup brown sugar
  • ¼ cup J. Lohr Tower Road Petite Sirah
  • 2 Tbsp extra virgin olive oil
  • pinch of Kosher sea salt
  • ½ tsp black pepper
  • 1 Tbsp Chinese 5 spice

Using a sharp knife, diagonally score the fat side of the pork belly. Mix remaining ingredients together and divide mix in half. In a heavy-duty freezer plastic bag, place the pork and half of the marinade. Press all of the air out and seal the bag well.

Place bag in a simmering pot of boiling water and gently cook for one hour or until pork is tender. Pull bag from the water with tongs and let cool.

During the cooling time, place the other half of the marinade mixture in a saucepan and reduce over low heat until syrupy. Be cautious and watch the mix as it may boil over easily.

When pork is cool, cut into ½ inch pieces, and grill or broil until crispy. Brush pork with reduced marinade and serve hot. Enjoy with a glass of J. Lohr Tower Road Petite Sirah!

Pan-Seared Scallops with an Orange Fennel Beurre Blanc Sauce

recipe courtesy of Chef Izzy Camacho, Executive Chef at The Grill on the Alley, Beverly Hills, California

Serves 4

  • 1 lb dry-packed extra large scallops (not frozen), size U-10 or similar preferred
  • salt and pepper
  • vegetable oil
  • chopped chives for garnish

Liberally season scallops on both sides with salt and pepper. Heat skillet over medium-high heat and add vegetable oil. When oil is hot, add scallops and cook for approximately 3 minutes on each side. Scallops will be ready to turn once they easily release from sauté pan—if scallops are sticking, cook a little longer till they release from pan and have a golden crust. The scallops should be served medium-rare.

Orange Fennel Beurre Blanc Sauce

  • ½ fresh fennel bulb, sliced
  • 1 leek, washed and sliced into rough strips, white part only
  • 1 cup J. Lohr Carol’s Vineyard Sauvignon Blanc
  • 1 cup fresh-squeezed orange juice
  • 1 cup heavy cream
  • ¼ lb unsalted butter, room temperature
  • 1 Tbsp vegetable oil
  • ½ tsp kosher salt
  • ½ tsp cracked black pepper

In a sauté pan over medium-low heat, sauté leeks and fennel slices in oil until they are translucent, about 5 to 8 minutes. Add the J. Lohr Sauvignon Blanc, orange juice, salt and cracked black pepper. Reduce mixture by half over medium-low heat.

Strain mixture and return to sauté pan. Add whipping cream and reduce by half again over medium-low heat. Remove from heat and whisk in butter, then season with salt to taste.

Note: Hold sauce at room temperature. Do not reheat as the sauce will break.

To Serve

Spoon sauce onto a plate and place scallops in the center. Garnish with chopped chives. Delicious with a glass of J. Lohr Carol’s Vineyard Sauvignon Blanc!

Vine-Ripened Beefsteak Tomato, Fresh Mozzarella & Roasted Red Peppers

recipe courtesy of Chef Gabriel Caliendo, Executive Chef at Lazy Dog Cafés, California

Serves 4

  • 12 slices vine-ripened beefsteak tomatoes, 3/8 inch-thick slices
  • ½ cup Balsamic vinaigrette (your favorite recipe)
  • ½ cup pesto sauce (your favorite pesto recipe)
  • 1 lb fresh mozzarella, cut into 1 inch chunks
  • 2 Tbsp sundried tomatoes, cut into strips
  • 1 cup roasted red bell peppers, cut into strips
  • 4 Tbsp fresh basil, cut into thin strips
  • ½ cup Balsamic vinegar, reduced to 2 Tbsp
  • black pepper and sea salt to taste

Overlap sliced tomatoes on plates and drizzle with half of the Balsamic vinaigrette and all of the pesto.

In a bowl, toss together the mozzarella chunks, sundried tomatoes, roasted peppers and the remaining Balsamic vinaigrette. Top the tomatoes with the mozzarella mix and season with cracked black pepper and sea salt. Sprinkle basil strips on top and drizzle the reduced Balsamic vinegar around the plate. Enjoy with a delicious glass of J. Lohr Estates Riverstone Chardonnay.

Chilled Cucumber Soup

recipe courtesy of Chef Evan Mallett, Chef/Owner at The Black Trumpet, Portsmouth, New Hampshire

Serves 4

  • 1 bulb fennel, sliced thinly
  • ½ Spanish onion, diced (approx 1 cup)
  • 5 garlic scapes (curled green shoots), chopped
  • 1 bunch mint
  • 8 pickling cucumbers
  • 1 quart plain yogurt
  • Lime juice to taste
  • 1 Tbsp chopped ginger
  • ½ cup lemon balm
  • 1 avocado
  • a splash of buttermilk
  • honey, to taste
  • dill, to taste

Sauté the fennel, onion and scapes in a medium sauté pan over low heat until softened. Let cool, then purée in a blender. Add remaining ingredients, and purée again. Then put through a strainer to smooth out the soup. Season to taste and chill. Enjoy with a glass of J. Lohr Estates Bay Mist White Riesling.

Shrimp Cakes with Pear Mango Sauce

recipe courtesy of Chef Dave Miller, Chef at The Wine Guy, Columbus, Ohio

Serves 4

  • 2 lbs raw shrimp, shelled, deveined, tails off
  • 2 whole eggs
  • 2 tsp granulated garlic
  • 2 tsp granulated onion
  • ½ cup seasoned Panko breadcrumbs
  • 2 Tbsp olive oil
  • 1 Tbsp Cajun spice
  • 2 Tbsp dried parsley flakes
  • ¼ cup unseasoned bread crumbs

In a food processor, add the shrimp and all other ingredients, except for panko breadcrumbs, and pulse 15 to 17 times to mix thoroughly (mixture should still be a bit chunky). Form mixture in to small patties, about 2 inches in diameter.

Preheat oven to 375°F. Dredge patties in the seasoned panko bread crumbs and season lightly with salt. In a heated skillet, add 2 Tbsp of olive oil and carefully add patties a few at a time – do not overcrowd the pan. Brown on each side, then place skillet in oven and bake until just cooked through, about five minutes.

Pear Mango Sauce

  • 2-12oz cans of pear nectar
  • 2-12oz cans of mango nectar
  • ½ cup J. Lohr Estates Bay Mist Riesling
  • zest and juice of 1 lemon
  • 1 Tbsp Cajun seasoning
  • 2 Tbsp honey
  • salt & pepper to taste

In a saucepan, add all ingredients and reduce until thick and syrupy. Reduce to about ¾ cup.

To Serve

Create a zig-zag pattern on the plate with the pear mango sauce, then place 3 shrimp cakes on top of the sauce. Garnish with a small handful of Frisée lettuce. Enjoy with a glass of J. Lohr Estates Bay Mist Riesling or J. Lohr Estates Riverstone Chardonnay!

Bistro Orient Crab Cakes with Riesling Salsa

recipe courtesy of Chef Dan Nguyen, Chef at Bistro Orient, Woodland Hills, California

Serves 4

Crab Cakes

  • 1 lb fresh lump crab meat
  • 1½ cups freshly shredded jicama (squeeze out excess water)
  • 1 egg yolk, extra large
  • 2–3 Tbsp olive oil
  • 2 Tbsp celery leaves, minced
  • 2 Tbsp J. Lohr Estates Bay Mist White Riesling
  • 1 tsp Dijon mustard
  • ½ cup shallots, minced
  • 2 cloves garlic, minced
  • 2 Tbsp chopped green onion
  • flour for dusting

Combine all ingredients in a large mixing bowl, gently breaking up crab meat as you mix. Add salt and pepper to taste and mix thoroughly. Shape into 3 oz patties and place on a tray lined with wax paper. In a large, heavy nonstick pan, add olive oil and heat to medium. Dust patties on both sides with flour and gently place in pan. Cook about 3 to 4 minutes each side, turning once until golden. Place finished crab cakes on a paper towel to absorb excess oil. Serve with salsa.

Riesling Salsa

  • 1 jicama, cut into ½ inch cubes
  • 1 medium tomato, cut into ½ inch cubes
  • 1 Tbsp fresh minced dill weed
  • ½ cup red onion, diced
  • 2 limes, juiced
  • 1/3 cup J. Lohr Estates Bay Mist White Riesling
  • pinch of salt

Combine all ingredients and mix thoroughly.

Enjoy with a chilled glass of delicious J. Lohr Estates Bay Mist White Riesling!

Seared Scallops with Quinoa Salad and Sauce Vierge

recipe courtesy of Chef Claude Gaty, Chef at Top of the World at the Stratosphere Hotel, Las Vegas, Nevada

Serves 4

Quinoa Salad

  • 1 cup organic quinoa
  • 1 Tbsp extra virgin olive oil
  • 1 Roma tomato, seeded and chopped
  • 2 Tbsp chopped green onion finely chopped (garnish)
  • 1 Moroccan preserved lemon, chopped
  • 1 lemon, juiced
  • 2 Tbsp each red bell pepper and green onion
  • 3 sprigs Italian parsley, finely chopped

Soak quinoa in water for 15 minutes, then rinse. In a small saucepan, combine 2 cups of water with the quinoa and cook until liquid is absorbed. Remove lid, fluff with a fork and let cool. In a mixing bowl combine quinoa with olive oil, tomato, green onion, Italian parsley, preserved lemon, lemon juice and sea salt to taste.

Can be prepared 1 day ahead.

Sauce Vierge

  • 8 Tbsp extra virgin olive oil (fruity and unrefined, if possible)
  • 1 tsp fresh tarragon, chopped
  • 3 leaves fresh basil, minced
  • 6 chives, chopped
  • 1 Roma tomato, seeded and chopped
  • sea salt
  • 8 sprigs Italian parsley, chopped
  • ½ fresh lemon, segmented and chopped
  • 1 Tbsp capers, minced
  • 1 shallot, peeled and chopped
  • 1 pinch Espelette pepper, optional
  • 4 oil-cured black olives, seeded and chopped

Combine all ingredients in a small mixing bowl. Season to taste.


  • 12 large scallops
  • Espelette pepper (optional) and sea salt to taste

Season scallops with sea salt and dust with Espelette pepper. Heat sauté pan and add 1 Tbsp of olive oil. Sear scallops on each side for 2 minutes or more, depending on desired doneness.

To Serve

Spoon quinoa salad onto a salad plate and top with 3 scallops. Drizzle with the sauce vierge and garnish with optional chopped green onion and diced red bell pepper. Enjoy with a delicious glass of J. Lohr Carol’s Vineyard Sauvignon Blanc!

Latino Short Rib Tapas with J. Lohr Estates Falcon’s Perch Pinot Noir

recipe courtesy of Chef Beni Velazquez, Chef/Partner at Bar & Bistro at the Arts Factory, Las Vegas, Nevada

Serves 4

Short Ribs

  • 2 lbs boneless short ribs
  • 1 Tbsp olive oil
  • 1 Tbsp garlic, chopped
  • ¼ cup shallots, chopped
  • ¼ cup orange juice
  • 1 Tbsp lemon juice
  • 1 Tbsp lime juice
  • 1 cup canned tomatoes, chopped
  • 2 tsp fresh thyme
  • 1 Tbsp fresh rosemary, chopped
  • 1 Tbsp Italian parsley, chopped
  • 1 cup chicken stock
  • 2 cups J. Lohr Estates Falcon’s Perch Pinot Noir
  • 1 Tbsp unsalted butter
  • 2 Tbsp roasted peppers, diced–optional garnish
  • 2 Tbsp parsley, finely chopped–optional garnish

Pan-sear the short ribs with the olive oil. Add the garlic and shallots and cook for about 2 minutes. Then add citrus juices, tomatoes, herbs and stock. Cook for another 2 minutes and then add the J. Lohr Pinot Noir. Cover and place in a 325°F oven for 1 hour. Cook until fork-tender, remove meat and keep warm. Place cooking pan back on the stove and reduce the liquid by half. Whisk in butter at the end.


  • 1 cup polenta
  • 4 cups chicken stock
  • 3 Tbsp heavy cream
  • 1½ Tbsp Maytag blue cheese
  • 1 Tbsp unsalted butter

In a medium saucepan, bring chicken stock and cream to a simmer. Slowly whisk in the polenta and cook slowly for 45 minutes over low heat, stirring often to prevent sticking. Stir in the butter and cheese, and keep covered until ready to serve.

To Serve

Spoon polenta onto four dinner plates, divide the short ribs between the plates and top with sauce. Can be garnished with roasted diced peppers and fresh chopped parsley. Serve with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir.

Shrimp Ceviche Salad with J. Lohr Estates Riverstone Chardonnay

recipe courtesy of Chef Beni Velazquez, Chef/Partner at Bar & Bistro at the Arts Factory, Las Vegas, Nevada

Serves 4

  • 4 shrimp (16/20 size), peeled and cleaned
  • ¼ cup J. Lohr Estates Riverstone Chardonnay
  • 1 Tbsp orange juice
  • 1 tsp lemon juice
  • 1 tsp lime juice
  • 1 Tbsp shallots, thinly sliced
  • 1 clove garlic, thinly sliced
  • ½ tsp fresh cilantro
  • ½ tsp roasted red pepper, small dice
  • ¼ jalapeño pepper, thinly sliced
  • 1 pinch chili flakes
  • 1 cup baby arugula
  • ¼ tsp fresh thyme

Place shrimp in a saucepan and cook with J. Lohr Estates Chardonnay, citrus juices, shallots and garlic for 2 minutes. Place to the side and let cool, and save the remaining liquid. In a small bowl, combine the rest of the ingredients except for the arugula and fresh thyme. Slice the whole shrimp in half and place in the mix along with the remaining liquid, then cover and place in the refrigerator for about 30 minutes. When ready to serve, place the arugula on a small salad plate and spoon the shrimp mixture on top. Garnish with the fresh thyme, and serve with a delicious glass of J. Lohr Estates Riverstone Chardonnay!

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