J. Lohr Estates Falcon’s Perch Pinot Noir Chops

recipe courtesy of Chef Anthony Castelli, Chef/Owner at La Parma II, Huntington, New York

Serves 4

  • 12 baby lamb chops
  • 2 Tbsp olive oil
  • salt and pepper

Rub the olive oil all over lamb chops and season with salt and pepper. Grill the lamb chops for 8-10 minutes for medium rare. Meanwhile, prepare the sauce.


In a medium saucepan, melt butter and add the shallots. Cook shallots over medium heat until softened, then add the flour and stir to combine. Slowly whisk in the wine, honey, 2 Tbsp of the pineapple, hot pepper and sprig of rosemary. Simmer and reduce sauce for 20 minutes, then remove the rosemary sprig. Season with salt and pepper.

To Serve

Place 3 grilled lamb chops on each plate and spoon a quarter of the sauce over each serving. Sprinkle with remaining pineapple and serve with a delicious glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

Riverstone Scallops

recipe courtesy of Chef Anthony Castelli, Chef/Owner at La Parma II, Huntington, New York

Serves 4

  • 1 lb large scallops (save shells)
  • 1 Tbsp olive oil

Heat olive oil in a sauté pan, sear scallops over high heat on both sides and set aside.

J. Lohr Estates Riverstone Chardonnay Sauce

Melt butter in a medium sauté pan; add 1 tsp of flour and the chopped shallots. Sauté until shallots are golden. Add the J. Lohr Estates Chardonnay and rosemary sprig and simmer for 10 minutes. Discard rosemary, add the lemon juice and whisk in a touch more butter to smooth out the sauce.

To Serve

Place scallops in the shells, arrange on plates and spoon sauce over each scallop. Enjoy with a glass of J. Lohr Estates Riverstone Chardonnay.

Grilled Lamb Chop with Chardonnay Pear Chutney

recipe courtesy of Chef Alfredo Malinis, Chef at Level Small Plates Lounge, Annapolis, Maryland

Serves 4

  • 12 baby lamb chops
  • fresh herbs, finely chopped (optional)
  • 2 Tbsp extra virgin olive oil
  • salt and pepper

Generously coat the lamb with olive oil and season with salt and pepper, then either grill or oven-roast. If grilling, cook lamb chops on the grill for 8 to 10 minutes for medium-rare. If ovenroasting, first heat a small amount of oil in a cast iron frying pan on the stove top, and place chop flat-side-down in the pan. Allow each side to cook undisturbed for 2 to 3 minutes. Remove from the pan and place in a 350°F oven. Roast for 6 to 7 minutes for medium-rare.

Poached Pears

In a large saucepan, add wine, water, sugar and cloves. Heat to a simmer. Carefully place pears into liquid and cover. Poach gently until there is no resistance when pierced with a skewer.

Pear Chutney

  • 5 poached pears, medium diced
  • 1 cup red onion, thinly sliced
  • 1 cup celery, chopped
  • 1 cup dried cherries, chopped
  • 2 Tbsp butter
  • 1 cup J. Lohr Arroyo Vista Chardonnay

Place all ingredients in a medium sauté pan and cook over medium-low heat. Cook until liquid is almost gone, approximately 25 to 35 minutes.

To Serve

Arrange three lamb chops on each plate and top with the Chardonnay Poached Pear Chutney. Enjoy with a glass of J. Lohr Arroyo Vista Chardonnay.

Crispy Braised Pork Belly


recipe courtesy of Chef Ryan Swarthout, Robert’s Restaurant, Paso Robles, CA

Pork Belly

  • 1 slab of unsmoked and uncured bacon (pork belly)
  • 1 yellow onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 cup J. Lohr Tower Road Petite Sirah
  • 4 cups beef stock
  • Pork Belly Sauce
  • 2 Tbsp soy sauce
  • 1 Tbsp brown sugar
  • 1 pinch chili flakes
  • 1 tsp lemon juice
  • 1 cup braising liquid

Preheat oven to 375°F. Heat 1 Tbsp olive oil over medium-high heat in a straight-side sauté pan. Season both sides of the pork belly with salt and black pepper. Brown both sides in the heated pan, about 5 to 7 minutes. Remove pork belly and set aside. Add the chopped onion, carrot, and celery to the pan and sauté until tender. Deglaze pan with the J. Lohr Petite Sirah and reduce by half. Add the pork belly and the beef stock. Cover with a lid, place in the oven and braise for 3 hours.

Remove pork belly after cooking. Set aside and strain the braising liquid. Skim and discard any excess fat and reserve remaining liquid for sauce. When the pork belly is cool enough to handle, cut into 6 equal portions. Heat 2 Tbsp of olive oil over medium-high heat. Work in batches. Add the pork belly to the hot pan and crisp on each side about 5 minutes. Place the crispy pork belly on a serving platter and keep warm. In a separate pan, add all the ingredients for the sauce and bring to a boil. Reduce sauce until thick, and serve over the pork belly.

Enjoy with a glass of J. Lohr Tower Road Petite Sirah!

Goat Cheese, Walnut & Wild Mushroom stuffed Chicken Breast Served with Late Harvest Riesling Butter Sauce

recipe courtesy of Ken Fanning, J. Lohr Paso Robles Wine Center staff

Serves: 4

Prepare chicken breasts for stuffing by rinsing and drying with towel. Carefully using a small sharp knife, ease the blade into the top end of the breast at its thickest part. Gently work the small sharp knife into the breast in such a manner as to create a small pocket within the breast, while at the same time, maintaining a small entry in which the stuffing will be inserted with a teaspoon. When complete, keep chilled while stuffing is prepared.

  • 4 natural breasts of chicken (lower wing bone on French style, with skin on optional)
  • 6 Tbsp extra virgin olive oil
  • 1 medium shallot – finely chopped
  • 1 clove fresh garlic – finely minced
  • 2 tsp fresh thyme – finely chopped
  • 1 cup mushrooms (chanterelle, porcini, white, etc.) – thinly sliced
  • ¼ cup lightly toasted walnuts – medium chopped
  • 6 oz fresh goat cheese - crumbled
  • ½ cup J. Lohr Late Harvest White Riesling
  • 1 Tbsp white balsamic vinegar
  • ¾ cup low sodium rich chicken stock
  • 3 Tbsp sweet whole butter (preferably Plugra)
  • Salt & pepper to taste

Prepare the stuffing. In a sauté pan add 2 tablespoons of olive oil, caramelize the shallot, add the garlic near the end and just as the aroma of the garlic is released, add the fresh thyme and stir. Remove from heat to cool. In a separate sauté pan, add 2 tablespoons of olive oil and cook the mushrooms until golden and moisture removed. Season with salt and pepper and remove from heat to cool. In a large bowl, mix the goat cheese, shallot mixture and mushrooms just until blended yet not over mixed. Check seasoning and if necessary. Season to taste.

Stuff the breasts equally with the shallot, goat cheese and mushroom mixture filling them nicely. Chill for 30 minutes. Preheat oven to 375 degrees. In a large sauté pan, add 2 tablespoons of olive oil and sear the chilled breasts until golden on both sides. Transfer to oven safe pan and roast in oven for 12 – 14 minutes until sizzling and cooked through hot.

Using the sauté pan from browning the chicken and reducing the heat, add the white balsamic vinegar and J. Lohr Late Harvest White Riesling, deglazing the fond (golden proteins at the pans bottom) and reduce to 1/3. Add rich chicken stock and reduce to ½. Reduce heat to slight simmer (low) and add the whole butter, melting. Season to taste and set aside on warm part of stove. Remove cooked chicken and slice on bias into 4 slices with bone neatly connected.

Serve sliced chicken slightly separated on parsnip smashed potatoes, fresh cooked collard greens and top with ¼ quarter portion of the J. Lohr Late Harvest White Riesling butter sauce.

Carolina Braised Painted Hills Beef Short Ribs

recipe courtesy of Chef Richard S. Zinser, Executive Chef at Di Valletta Restaurant, Greensboro, North Carolina 

Serves 4 to 6

  • 3 lbs boneless beef short ribs, cut into 6-7 oz rectangles
  • 1 orange, quartered 
  • 1⁄2 cup kosher salt
  • 2 sprigs sage 
  • 1⁄4 cup coarse cracked pepper
  • 2 sprigs rosemary 
  • 1⁄2 yellow onion, peeled and quartered
  • 1⁄2 cup tomato paste 
  • 1 carrot, peeled and chopped
  • 1⁄2 bottle J. Lohr Estates Seven Oaks Cabernet 
  • 2 celery stalks, chopped
  • 1 cup honey
  • 1 jalapeño pepper, halved

Preheat oven to 300°F. Generously coat all sides of short ribs with salt and pepper, and sauté on high for two minutes per side. Place all remaining ingredients in a heavy-bottom pan large enough to allow two inches on each side and four inches from the top. Place short ribs into the pan on top of the vegetables, then cover with water, leaving two inches from the top of the pan. Cover pan with aluminum foil and cook for three and a half to four hours.

Cabernet-Olive Jus

  • 1⁄2 cup shallots, minced 
  • 2 Tbsp kosher salt 
  • 1 sprig rosemary
  • 1 Tbsp cracked pepper 
  • 1 bottle J. Lohr Estates Seven Oaks Cabernet
  • 1 1⁄2 cups kalamata olives, pitted 
  • 1 cup sugar

In medium saucepot, sauté shallots and rosemary for two minutes. Add the J. Lohr Estates Cabernet, sugar, salt, pepper and olives. Reduce on low heat until syrupy, approximately one hour. Reserve for later.


  • 2 cups carnaroli rice (generic Arborio may be substituted) 
  • 1⁄2 yellow onion, diced 
  • 1⁄2 cup olive oil 
  • 1 Tbsp salt
  • 1 Tbsp pepper
  • 1 cup J. Lohr Estates Riverstone Chardonnay 
  • 3 cups water, divided into 
  • 3 1-cup portions 
  • 3 cups oyster mushrooms, chopped 
  • 1 cup dried figs, quartered
  • 2 cups spinach, stems removed

In medium saucepan, sauté onion and rice in oil for five minutes until translucent, then add salt and pepper. Add J. Lohr Estates Chardonnay and one third of the water. Cook on medium heat, stirring constantly until water has cooked out. Repeat process with remaining water. After adding the final batch of water, add mushrooms, figs and spinach, and cook until creamy.


Spoon risotto onto center of plate, place short rib on top of risotto, and spoon sauce over and around. Open a bottle of J. Lohr Estates Seven Oaks Cabernet and enjoy!

Leg of Lamb Marinated in J. Lohr Estates Seven Oaks Cabernet

recipe courtesy of David Mezynski, Vice President of Production at J. Lohr Vineyards & Wines 

Serves 6 to 8

  • 1 leg of lamb 
  • 1 medium onion, sliced 
  • 1 carrot, sliced 
  • 1 bottle J. Lohr Estates Seven Oaks Cabernet 
  • 1 cup red wine vinegar 
  • 2 garlic cloves, crushed
  • 1 tsp peppercorns
  • 1 bay leaf 1 Tbsp rosemary 
  • 4 sprigs parsley or 1 Tbsp dried 
  • 2 tsp salt 
  • 1 1⁄2 Tbsp butter 
  • 1 Tbsp flour 
  • 2 tsp sugar
Place leg of lamb in a large enamel or stainless steel bowl that is deep enough for the lamb and the marinade. Add the vegetables and herbs, then pour in the wine and vinegar. Marinate two or three days, turning the lamb twice a day. Drain and save the marinade. Roast the lamb in a 400°F oven for 12 minutes per pound and baste with pan drippings. Remove the lamb from the pan. Drain off the fat, then deglaze the pan with the saved marinade and reduce to half. In a sauce pan, melt the butter, then stir in the flour. Strain one cup of reduced marinade into the butter/flour mixture and mix well. Add the sugar and stir until thickened.
To serve, slice the lamb and place on a heated platter. Pour some of the thickened marinade sauce over the lamb and serve remaining sauce in a separate bowl. Enjoy with a glass of J. Lohr Estates Seven Oaks Cabernet!

Roasted Tomatoes with Cajun Shrimp

recipe courtesy of Chef Tim Dunn, Chef at Argyle Country Club, Silver Spring, Maryland

Serves 4

  • 1⁄2 cup roasted pine nuts 
  • 15 plum tomatoes, quartered 
  • 1 clove garlic, chopped 
  • 3 Tbsp olive oil, plus a little to cook with 
  • 1⁄2 cup J. Lohr Estates Seven Oaks Cabernet 
  • 1 Tbsp sugar 
  • 2 Tbsp fresh basil 
  • 1 small onion, diced 
  • 1 lb cooked bowtie pasta
  • 2 cups raw spinach 
  • 16 medium/large shrimp 
  • 16 asparagus spears 
  • salt and pepper to taste
Preheat oven to 350°F. In a bowl, toss the tomatoes in the three tablespoons of olive oil, basil, garlic and J. Lohr Estates Cabernet. Place on a sheet pan and sprinkle the sugar on top. Roast for 15 minutes at 350°F. When the tomatoes are done, rough chop and place in bowl (save all liquid from pan). Brush shrimp and asparagus with olive oil and roast for seven to nine minutes at 350°F. Remove from oven when done and season to taste.
In a pot, sauté the onion in olive oil until caramelized. Then place tomatoes and saved liquid in with the onions. Reheat the cooked pasta (submerge in boiling water for approximately one minute). Add the cooked pasta and mix until completely incorporated. Toss the fresh spinach and pine nuts into the mixture.
On four plates, place the asparagus around the outside of the plate evenly (forming an “X”). Place pasta and spinach mixture evenly on each plate. Garnish with roasted shrimp. Pour a glass of J. Lohr Estates Seven Oaks Cabernet and enjoy!

Kurobuta Pork Medallions

recipe courtesy of Chef Richard S. Zinser, Executive Chef at Di Valletta Restaurant, Greensboro, North Carolina 

Serves  4

Step 1

  • 1 Kurobuta pork rack, Frenched 
  • 1 cup brown sugar 
  • 1 cup dried ancho chile, chopped 
  • 5 cloves garlic, minced
  • 2 Tbsp fresh thyme, coarsely chopped (save stems)

Step 2

  • 1 cup basmati rice 
  • 1⁄2 cup sautéed shiitake mushrooms 
  • 1 1⁄2 cups veal stock
  • pinch of salt and pepper 
  • 2 bay leaves

Step 3

  • 3 cups spinach 
  • pinch of salt and pepper
  • 1 Tbsp butter

Step 4

  • 3 cups J. Lohr Estates Seven Oaks Cabernet 
  • 2 medium shallots, finely minced 
  • 4 stems thyme (use the stems from thyme above) 
  • 2 cups veal stock
  • 1 bay leaf 
  • 3 Tbsp butter, softened 
  • salt and pepper to taste
Combine all ingredients in step one and coat pork thoroughly. Wrap tightly with plastic wrap and refrigerate for two days. When done, remove plastic and de-bone pork rack. Cut into two-inch thick medallions. Grill pork to liking (medium to medium-well preferred).
In a saucepan, combine all ingredients in step two, and bring to boil. Cover and reduce heat, then cook until rice is fork-tender.
Using ingredients in step three, melt butter in sauté pan, then add spinach along with salt and pepper. Sauté until spinach is wilted.
Reduce wine in step four by half and set aside. Sauté shallots in butter, add thyme stems, bay leaf and veal stock. Bring to a boil, add the wine reduction and reduce by one third. Strain, then season to taste. Slowly whisk in butter.
Place packed cup of rice on plate, top with pork medallion. Drizzle small amount of sauce over medallion. Then place wilted spinach on top of pork. Ladle J. Lohr Estates Cabernet sauce around the rice. Garnish with fresh thyme sprigs on the side. Serve with J. Lohr Estates Seven Oaks Cabernet and enjoy!

Frank’s Steaks “Seven Oaks” Brown Sauce

recipe courtesy of Chef Nicholas Drossos, Chef at Frank’s Steaks, Jericho and Rockville Center, New York 

Serves 4 

  • 1⁄4 cup shallots, finely chopped
  • 1⁄4 tsp cracked black peppercorn 
  • 1 oz butter (1⁄4 stick)
  • 1 sprig fresh thyme 
  • 2 Tbsp flour
  • 1⁄2 cup J. Lohr Estates Seven Oaks Cabernet 
  • 4 oz diced beef bone marrow
  • 1 1⁄2 cups beef stock
Melt butter in a sauce pan, then add flour to make a roux. Add beef stock and simmer. In a separate pan, sauté shallots for approximately two minutes, until transparent, then add to stock mixture, along with the J. Lohr Estates Cabernet. Reduce for approximately two to three minutes (to an essence). Add thyme and peppercorns, and reduce further for another two to three minutes.
In a separate pan, simmer diced bone marrow in water for three to four minutes. Drain water and add diced marrow to sauce and simmer for approximately two minutes. Serve over tenderloin or skirt steaks, and enjoy with a glass of J. Lohr Estates Seven Oaks Cabernet!
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