Cozy Up For Winter With J. Lohr

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Wine aficionados visiting California may only think of Napa and Sonoma Valleys. But what about the rest of California? Truth is, California’s winemaking extends well beyond these well-known destinations, some of the world's best wineries can be found all throughout the Golden State.

J. Lohr Vineyards & Wines has been a family-owned and operated brand since 1974. Four decades ago, the California Central Coast had not yet emerged as one of North America’s world-class wine-growing regions. With little history or viticultural precedent, planting on the Central Coast was a gamble. One of a handful of early pioneers, Jerry Lohr was among the first to realize the inherent potential of Monterey and Paso Robles for producing high-quality grapes and superb wines. Today, J. Lohr wines showcase bold, concentrated flavors and a vibrant sense of place from the rich and diverse palette of sustainably farmed estate vineyards located in California’s Central Coast.

While they carry a wide range of wines, from easy-drinking Sauvignon Blanc to single-vineyard Cabernet Sauvignon, one of my favorites is their J. Lohr Estates Los Osos Merlot from Paso Robles. That’s right - Merlot! 18 years after Paul Giamatti (as Miles) savaged this grape in the movie “Sideways”, Merlot is finally making a comeback. In fact, many California winemakers will agree that the best value on a wine list these days is Merlot - often outperforming pinot noir and cabernet wines at the same price.

The 2019 J. Lohr Estates Los Osos Merlot is a blend of 85% Merlot, 14% Malbec and 1% Cab Sauv. Medium-dark in color with a ruby rue, with aromas of (as Miles would advise, "Stick your nose in it. Don't be shy; really get your nose in there!) black plum, black currant, and violet, elevated by a light barrel signature of baking spices and toasted pastry. On the palate, ripe cherry, nutmeg, and more floral tones progress across the finish. Rich, full-bodied but with soft tannins and ripe fruits, making it a perfect pairing with…short ribs! Mmm, luscious, melt-in-the-mouth short ribs!

A hearty braised beef dish satisfies the winter cravings, and there’s no better cut for it than short ribs. Full of flavor, hard to screw up, and even gets better a day or two afterward! A perfect meal to make ahead - whether you’re hosting a dinner party and don’t want to be cooped up in the kitchen all the time, or enjoying a laid-back date night with your favorite show on Netflix. J. Lohr has partnered with some amazingly talented chefs for fresh, easy recipes with an international flair. Instead of making a reservation, make a memorable wine dinner at home!  

Recipe:

Harvest Short Ribs by Rob Martin, Executive Chef of CR’s The Restaurant

Prep Time: 15min; Total Time: 2h; Serves: 2

Ingredients:

  • Beef short rib, 3-bone 2x2 cut

  • 2 carrots, medium diced

  • 1 whole fennel bulb, quartered

  • 3 Cipollini onions, peeled

  • 2 stalks celery, medium diced

  • ½ cup sundried tomatoes 

  • 5 sprigs thyme

  • 1 sprig rosemary

  • ¼ cup whole peeled garlic cloves

  • 6 medium-sized fingerling potatoes

  • 1 cup J. Lohr Cabernet

  • 2 qts. dark veal or beef stock

  • 4 Ashlock prunes

  • ½ tsp. cocoa powder

  • salt and pepper 

  • Gremolata:

  • 3 Tbsp. parsley, chopped

  • 1 Tbsp. Cerignola olives, chopped

  • ½ tsp. lemon zest

  • 1 clove garlic, finely sliced

  • 1 Tbsp. fresh thyme leaves, chopped

  • 1 tsp. fresh rosemary, chopped

  • ¼ cup extra virgin olive oil 

Instructions: 

  1. Heat broiler on high, then place lightly oiled, deep 9 inch - 12 inch cast iron pan in broiler. Season short rib with salt and pepper, then remove hot pan from broiler and place short rib in pan on its side with bones up. Return to broiler for 7 minutes, then remove and flip short rib. 

  2. Place cipollini, carrots, celery, garlic, and fennel in pan with short rib before returning pan into broiler for 5 to 7 minutes. Remove pan from broiler and change oven setting to bake at 325ºF. Add remaining dry ingredients and wine to pan, and place in oven for 12 minutes. Then add stock and bake until beef is fork-tender (1½ hrs, check at 1 hour). 

  3. When tender, remove short rib and set aside. Place pan with remaining mixture on stovetop on medium heat and reduce liquid until thick. Adjust seasoning to taste and return short rib to vegetable mixture. 

  4. For Gremolata, place all dry ingredients in heat resistant bowl. In a separate pan, heat extra virgin olive oil to 275ºF and pour over herb mix

Find this recipe and more in the J. Lohr: A World of Pairings recipe e-book available for download here: www.jlohr.com/pairings