Jordan Winery is one of my favorite Sonoma wineries. They make fantastic Burgundian-style Chardonnay and Cabernet Sauvignon and as someone who appreciates well-done classic varietals, I appreciate a winery that focuses on minimal varietals done well. I was excited to be asked to attend the recent “Jordan Wine Dinner” featuring Jordan Winery at Michael Jordan’s Steakhouse at Ilani Casino and Resort as a media guest.
Jordan Wine Dinner Featuring Jordan Winery at Michael Jordan’s Steakhouse at Ilani
The Jordan Wine Dinner was an all-inclusive 3-course meal including 45-day dry-aged steaks featuring Jordan Cuvee by Champagne AR Lenoble and three vintages of Jordan Cabernet Sauvignon as well as Jordan Winery Chardonnay.
The 2-hour event started with passed apps on the outdoor patio of Michael Jordan’s Steakhouse paired with the Champagne AR Lenoble “Jordan Cuvee” NV Champagne. While Jordan Winery doesn’t make this Champagne themselves, they do partner with a French winemaker to create this exclusively for the Jordan Winery label.
Castelvetrano Olive, Orange, Tomato, Herbs, Jordan Winery Olive Oil
Albacore Tuna Crudo
Cucumber, Serrano Ponzu, Furikake, Jordan Winery Chef’s Reserve Caviar
Cowgirl Creamery Wagon Wheel Fritter
After we enjoyed some time on the patio, we moved inside for dinner and the main pairings.
The first course was a Tomato and Roasted Corn Salad (with Dungeness Crab, sunflower seeds, and herb pesto) paired with the 2016 Jordan Winery Chardonnay. This Russian River Valley Chardonnay is one of my favorites.
I adore their Burgundian style Chardonnay, not overly oaked or too buttery. Their Chardonnay is perfection as far as I’m concerned. I challenge you to find a better Burgundian-style Chardonnay in the states at this price point.
The second course was the 45-Day Dry Aged Prime New York Strip (with Wild Mushrooms, Rosemary Hassle back potato, and roasted shallot jus). The Dry Aged Prime New York Strip was paired with two library Cabernet Sauvignons from Jordan Winery: 2002 Jordan Winery Cabernet Sauvignon and 2003 Jordan Winery Cabernet Sauvignon, both from Alexandria Valley.
Our evening finished with a delightful dessert—Ricotta Pound Cake (with Huckleberry, whipped crème fraîche, and Jordan Winery Olive Oil). We paired this final course with the 2009 Jordan Winery Cabernet Sauvignon from Alexandria Valley. This particular library wine was poured from a Methuselah, which made it exceptionally well-aged and divine. Wine ages differently in large format bottles because per amount of liquid, there is less air available for the wine to oxidize in compared to your standard 750 ml. bottle. Large-format bottles are always a great investment to add to your wine cellar.
Tomato and Roasted Corn Salad
Dungeness Crab, sunflower seeds, herb pesto
- Chardonnay, Jordan Winery, 2016, Russian River Valley
45-Day Dry-Aged Prime New York Strip
Wild Mushrooms, rosemary hassle back potato, roasted shallot jus
- Cabernet Sauvignon, Jordan Winery, 2002, Alexandria Valley
- Cabernet Sauvignon, Jordan Winery, 2003, Alexandria Valley
Ricotta Pound Cake
Huckleberry, whipped crème fraîche, Jordan Winery Olive Oil
- Cabernet Sauvignon, Jordan Winery, 2009, Alexandria Valley (Methuselah)