Get Cozy with Fall Flavors
There’s something extra special about the crisp, cool days as summer fades— it marks new seasonal ingredients, heartier fare, and your favorite cozy sweaters.
To celebrate your first fall moments, reach for fruit and spice-forward Pinot Noirs, such as our 2023 Russian River Valley Pinot Noir and 2023 Foggy Bend Vineyard Pinot Noir. These new releases embody their cool climate origins with dark fruit notes, hints of earthy leather, and a touch of spice.
In this issue of the Art of Food and Wine, get a behind-the-scenes look at how our cellar and tasting room teams bring these wines to life. Plus, discover how Estate Chef Forest Kellogg’s Lamb Kofta with Spiced Yogurt Sauce and Couscous makes the perfect seasonal pairing.
92 points from JamesSuckling.com, June 2025
A gorgeous, easy-drinking red that’s full-bodied, saturated with ripe black fruit and generously spiced with oak nuances. Medium tannins and rather soft acidity add to a mouth-filling texture and lingering, almost-sweet finish. Drink now.
Meet Operations Manager Paige Watson
To produce our 2023 Russian River Valley Pinot Noir, our skilled cellar team was expertly guided by Operations Manager Paige Watson.
“Our Russian River Pinot is the perfect introduction
to Pinot Noir. It’s so versatile. It’s light, it’s bright,
it’s beautiful, and it’s one of my favorite ways to introduce people to J wines.”
— Paige Watson, Operations Manager
2023 Foggy Bend PINOT NOIR
As the woman who oversees our lauded Visitors Center, Alex Sheedy collaborates closely with Estate Chef Forest Kellogg to help bring to life inspired pairings to enhance our wines. Watch the video to discover how they conceptualize combinations like our 2023 Foggy Bend Vineyard Pinot Noir paired with a flavorful Lamb Kofta (see recipe below).
“Foggy Bend always has unique elements that you’re
not expecting, while staying true to J’s signature style. True to the cool climate character of the Russian River Valley, some of the blue fruits, subtle earthiness, and
a hint of umami come through.”
— Alex Sheedy, Tasting Room Manager
95 Points from JamesSuckling.com, June 2025
A nuanced, layered and savory red with a distinctive personality and great balance despite a full body. Red and black cherry, black tea, cinnamon, redwood forest, parsnip and iron flavors on the palate lead to a lingering, savory finish. Drink now or hold.
Lamb Kofta with Spiced Yogurt Sauce & Couscous
Pair with 2023 Foggy Bend Pinot Noir
“Foggy Bend Pinot Noir always pairs well with earthy proteins like lamb.
The wine’s subtle spice and well-integrated fruit notes are a perfect complement to the flavorful, savory lamb and apricot-spiked couscous.
The yogurt and herbs match the acidity of the wine and reveal a complex herbal note in the mid palate.”— Estate Chef Forest Kellogg
Ingredients:
For the lamb meatballs:
- 1 lb. ground lamb
- ¼ cup Foggy Bend Pinot Noir
- ½ cup panko breadcrumbs
- ¼ cup fresh parsley, finely chopped
- ¼ cup fresh oregano, finely chopped
- 1 small onion, grated
- 2 cloves garlic, minced or grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp ground paprika
- Salt and pepper to taste
- 2 Tbsp (or more) olive oil
For the spice yogurt sauce:
- 1 cup plain Greek yogurt
- 1 Tbsp lemon juice
- Zest of 1 lemon
- 1 clove garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt and pepper to taste
For the couscous:
- 1 cup couscous
- 1 ¼ cup chicken stock or water
- 1 Tbsp olive oil
- ¼ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
- ¼ cup toasted pine nuts
- ¼ cup dried apricots, finely chopped
- Salt and pepper to taste
Garnish:
- Pomegranate seeds
- Fresh mint leaves
- Lemon wedges
Instructions:
Prepare the meatballs:
In a large bowl, combine all the ingredients for the lamb meatballs and mix until well combined. Shape the mixture into small meatballs, about 1 inch in diameter. (Using a portion scoop can be helpful for consistency.) Heat 2 Tbsp or more of olive oil in a large skillet over medium-high heat, ensuring you have enough oil to reach about halfway up the meat. Cook one meatball, taste and adjust salt if necessary. Add the remaining meatballs and fry until browned on all sides and cooked through, about 8-10 minutes. Remove the meatballs from the skillet and set aside on a cooling rack or clean plate.
Prepare the spiced yogurt sauce:
In a small bowl, combine all the ingredients for the spiced yogurt sauce and mix until smooth and well combined. Season to taste and set aside.
Prepare the couscous:
In a medium saucepan, bring the chicken broth or water to a boil. Stir in the couscous, apricots, and olive oil, remove from heat and cover for 5 minutes, then fluff with a fork. Stir in the chopped parsley, chopped mint, toasted pine nuts, salt, and pepper.
Plate and serve:
Arrange the couscous on a large serving platter or individual plates. Top with the lamb meatballs and drizzle with spiced yogurt sauce. Garnish with pomegranate seeds, fresh mint leaves, pea shoots, and lemon wedges for an extra pop of color and flavor.
Explore Even More from J
Discover even more creative pairings, inspiring recipes, and more about the J Winery on our blog.
