So if you have not figured it out by now, I kind have a thing for butter. While I may not eat it whole and plain, I certainly will drink it. Well, I’ll drink a wine named after it! I guess you can say that I am in a never ending Butter state of mind.
In an attempt to preserve one of my favorite things about Summer yet still welcome Fall, we have been spending at least one evening a week in front of the bonfire. With good company, a delicious nibble, and the perfect wine, there simplistic relaxing evening is well looked forward to every week. Since we don’t tend to go out very often, this is our parental way of having a drink and decompressing after a long week.
JaM Cellars makes three easy-to-love, everyday California wines Butter Chardonnay, JaM Cabernet and Toast Sparkling. Second-generation Napa Valley vintners John and Michele are the “J” and the “M” in JaM Cellars. They made these wines in a style they love to enjoy anytime—whether that’s a special occasion, everyday celebration, or just a day of the week with a “y” in it!
Just like the name, the Butter Chardonnay melts in your mouth and is creamy-licious. I mean, everything’s always better with butter, right?! Butter Chardonnay is rich, bold and luscious. Made in the tradition of quality Californian winemaking, the grapes we select are juicy, ripe and bursting with flavor. They cold ferment this easy-to-love Chardonnay to a lush creaminess and age it in their unique blend of oak. Butter brims with stone fruit and baked-lemon notes and has a lovely, long, vanilla finish.
I was pleasantly surprised at how much I loved the JaM Cabernet. So much so that I actually had to repurchase a couple of bottles before doing this post as my husband and I drank the original first two. With notes of blackberries, black plums, black currant, cassis and more—this easy-to-love Cabernet is all about the fruit. Harvested at perfect ripeness and made in the tradition of great Californian winemaking, JaM Cab bursts with lush berries on the nose and palate. Aging in our unique blend of new oak smoothes the wine and adds a lingering touch of vanilla to the finish. I can officially say, this cab is my JaM!
This past weekend, it was a bit chilly but we still wanted to celebrate Friday. Armed with our flannel blankets, a bon fire, and a bottle of wine, my family and I sat around the fire pit and talked about our upcoming plans and back-to-wine…err…school time! I made a simple baked brie topped with figs, which my mother said was “so 90’s” then proceed to eat half the dish. I happen to think that it is a timeless appetizer. The Fig Baked Brie paired perfectly with the berry notes in the JaM Cabernet, and made for one simple beautiful evening!
The next time you are looking to have a laid back evening, grab a bottle of JaM Cellars wine and sit back and relax! Enjoy!
- 1 sheet puff pastry thawed
- All-purpose flour for rolling
- 1 round brie cheese 8 to 12 ounces
- 1/2 cup fig jam
- 1 large egg beaten
- 4 ripe fresh figs for garnish
- Preheat oven to 400°F: Line a baking sheet with parchment paper or foil.
- Sprinkle flour on board and roll out the puff pastry until it measures roughly 11 inches by 11 inches.
- Place the round of cold brie in the middle of the pastry. Top with fig jam or preserves.
- Fold the corners over the brie, forming a neat package. Use your hand to gently press the edges against the brie and neaten up the sides.
- Transfer the wrapped brie to the baking sheet.
- Brush the pastry all over with the beaten egg.
- Bake the brie until the pastry is deep golden-brown, 35 to 40 minutes.
- Allow to cool 5 to 10 minutes, then transfer to serving dish.
- Top with sliced figs.
- Serve warm with crackers or sliced baguette.
- Enjoy with a glass of Butter Chardonnay or JaM Cabernet.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.