If a visit to Partake by K-J is one of those things you’ve been meaning to do but just haven’t made happen yet – make it happen! Visitors are greeted into a welcoming space with sophisticated and warm decor. After being seated by a friendly host, a knowledgeable, professional, good-natured server becomes your individual expert and guide to the variety of wine and small bite food pairings.
Seasonal ingredients from the Jackson Estate Gardens and Orchards are used by Partake’s chef, as well as ingredients from local farmers. Each plate is created to compliment a Kendall-Jackson wine. The menu includes pairings recommended by the chef.
Our visit began with a blind tasting in a black Riedel glass. The wine was served at a temperature that wouldn’t give away any hints as to its identity. Mysteriously hidden by the color of the glass, the wine was sniffed, tasted, and inspired many guesses. Upon revelation, we learned that some of us were close, but none had correctly guessed the identity of this introductory, delicious Kendall-Jackson wine.
Our tastebuds and curiosity fully activated, we watched intently as our host poured a sampling of Kendall-Jackson Sauvignon Blanc, Chardonnay, and Riesling. The exploration continued as we tasted the wines alone and with incredibly delicious bites. Unanimously, the group agreed their favorite pairing was Kendall-Jackson Riesling with carrots caramelized with Guajillo chile, coconut, and Pepita brittle. The sweetness of the Riesling was the perfect compliment to the spiciness of the carrots.
Red Wine Fries with K-J Cabernet Ketchup
Our adventure with a sampling of Kendall-Jackson red wines included a Pinot Noir, Merlot, and Cabernet Sauvignon. Intrigued by the Devil’s Gulch rabbit sausage, we tasted this bite first with the Pinot Noir. The result was amazing! The flavors of the sausage created by the local Devil’s Gulch Ranch was the ideal companion to the Kendall-Jackson Pinot Noir. The Merlot was paired with another interesting bite new to most of our group, the Tempura Maitake Mushrooms. Both the Merlot and the mushrooms were incredible alone, and when paired together – a mouthful of unbelievable delight. The final sampling of red wine was Kendall-Jackson Cabernet Sauvignon which was paired with Estate lamb sliders served with red wine aioli, caramelized onion, and bacon. We also indulged in the dark colored Red Wine Fries with K-J Cabernet Ketchup to pair with the Cabernet. The result was more smiles and exclamations of delicious contentment.
With full stomachs, we managed to find a little more room to share dessert. Instead or pairing with a dessert wine, we choose to explore with the red wines still in our glasses. The delicious object of our final investigation was a Caramelized White Chocolate Cheesecake with a Chardonnay Caramel Sauce, topped with a pecan, bacon, and praline crumble. Yes, it too was amazing!
It’s clear to see how the stunning wines of Kendall-Jackson combined with the talents of the Partake chef, and hospitable staff have led to Partake by K-J receiving the OpenTable 2014 Diners Choice Award. Make your visit happen today!
A Peek Inside Partake
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