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Kendall Jackson Sauvignon Blanc Vintner's Reserve California 2014

Related Searches
United States
California
California
New Jersey
New Mexico
Regional Varietals:
Black Muscat
Bordeaux Blend
Cabernet Franc
Regional Wineries:
3 Blind Moose
Adler Fels
Arrowood

Kendall Jackson Sauvignon Blanc Vintner's Reserve California 2014 750ML    
Sku: 20568

The concept "Jackson Estates Grown" is the heart of our winemaking. Every grape for the Vintner's Reserve wines is grown in cool coastal vineyards that are managed by the Kendall-Jackson viticultural team. In the winery, this gives our Winemaster a broad palette of aromas and flavors to work with when layering together the final blend.

Tasting notes
"Lime, melon and Anjou pears intermingle with sweetand tropical fruits such as fig and kiwi to create this delightfully refreshing wine. Hints of grapefruit highlight the mineral qualities of this wine’s surprisingly long finish." – Randy Ullom, Winemaster

Recipe
Green Bean Salad with Feta, Almonds and Lemon Vinaigrette

Serve with Kendall-Jackson Sauvignon Blanc

12 servings

Ingredients:

1 Tbsp. kosher salt
3 lbs. green beans, trimmed
2 Tbsp. fresh lemon juice
2 Tbsp. white wine vinegar
2 tsp. Dijon mustard
1 tsp. sugar
1/2 C. olive oil
Kosher salt and freshly ground white pepper
1 large red onion, sliced thin
8 oz. feta cheese, crumbled
1 C. sliced almonds, toasted
Preparation:

Fill a large stockpot with water. Add the salt and bring to a boil over high heat. Add the green beans and cook until tender, 2-3 minutes. Drain in a colander and rinse with cold water to stop the cooking. Let drain.

Whisk together the lemon juice, vinegar, and mustard in a small bowl. Slowly whisk in the olive oil until the mixture becomes thick. Season to taste with salt and pepper.

Transfer the green beans to a serving bowl. Add the onion and feta. Pour the vinaigrette over the vegetables and toss to coat evenly. Sprinkle the top with the almonds and serve.


Insalata Caprese

Serve with Kendall-Jackson Sauvignon Blanc, Chardonnay

6 servings

Ingredients:

4 large ripe tomatoes, cut into 1/4"-thick slices
1 lb. fresh mozzarella, cut into 1/4"-thick slices
1/3 C. loosely packed fresh basil leaves
3 Tbsp. extra-virgin olive oil (a high-quality oil is best)
Fine sea salt
Freshly ground pepper

Preparation:

Arrange the tomatoes, mozzarella and basil in an overlapping, alternating pattern on a large platter. Drizzle the olive oil evenly over the top and sprinkle with the salt and pepper. Let sit for a few minutes before serving.

Country: United States
Region: California
Grape Varietal: Sauvignon Blanc
Type: Still wine
 
Our Price $10.99
  Buy Kendall Jackson Sauvignon Blanc Vintner's Reserve California
Case Price $131.88
  Buy a case of Kendall Jackson Sauvignon Blanc Vintner's Reserve California
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