Hospitality Winemaking Jordan Garden Wine Service Art of Wine Decanting

As is the case with other great wine-growing regions of the world, the foods that are raised or grown locally have a particular affinity for Jordan wines, and vice versa.

At Jordan, we have a beautifully appointed private dining room where we take pleasure in extending hospitality to visiting professionals in the wine business such as American and International wine merchants, restauranteurs and journalists.

In this way, we can display our wines in the best possible context: with fresh, perfectly prepared food. As each year progresses, our world-renowned master chef, Udo Nechutnys, works in collaboration with our winemaker, Rob Davis, and our head gardener, John Hadley, to create new seasonal menus and recipes that marry perfectly with Jordan wines.

The setting is dramatic: the dining room has sets of tall French windows on three sides, one set faces the immense Oak Tank Room and the other two offer vistas of the formal gardens that surround the winery. Over the vast fireplace is a Louis XIII walnut cartouche, made in the mid-17th Century and once part of a paneled room. The walls are paneled in silk, and three large round tables are surrounded with Louis XV chairs. Louis XV rococo mirrors top a pair of splendid French cherry sideboards, and a claret-colored Savonnerie carpet covers the floor.

Virtually all the produce and cut flowers used at the winery and residence are grown on the estate, and we make our own olive oil, hearth breads, honey, blackberry vinegar, and preserves. The foods we don't grow or raise come from the surrounding area whenever possible - nurtured on much the same soil. Petaluma free-range poultry and Sonoma lamb just go better with our wines.