EXPERIMENT WILDLY

We have built our wine program so you can have fun and not go to the poorhouse as a result of it. (Or, if you want to spend a lot, we can help.) We have a very wide range of reds and whites and sparkling wines and, yes, Rosé from virtually every major wine-making region. You can buy them by the glass or by the bottle or you can bring your own. We want you here and happy.
Some Whites: Our best seller is Chardonnay, no surprise; but Pinot Grigio and Sauvignon Blanc are also big. But, have you tried a fresh Albarino from Spain or a Picpoul de Pinet, the favorite quaffing white of Province? They are fabulous, and not expensive.

We like Pinot Gris from California and Washington and absolutely love Riesling, new world and old. Try a Sauvignon Blanc from the Marlborough Region of New Zealand and see if you aren't reminded of a bite of fresh grapefruit. Yum!
Reds: There is a treasure-house of Cabernet Sauvignon on the list from California, France, Australia, Washington, Chile and Argentina. We have some incredible bargains under $30 and a few treasures for over $1,000 per bottle. Take your pick! We love Pinot Noir and there are a number of nice choices from California, the Willamette Valley and from France. There are a number of lovely Italian reds, Australian Shiraz, Rhone, Petit Syrah, Zinfandel and Merlots. Lovers of red wine could spend much of a lifetime tasting their way through this incredible cellar.
Check out our Wine List to view our selection.

WINE TIPS

There is an old saying in the wine field: red wine with red meat, white wine with fish and fowl. We like a new saying more: whatever wine you like with whatever food you are eating. Try Pinot Noir with tuna or good Riesling with spicy food.
Experiment...be bold!

THE RESERVE LIST

We have some of the greatest wines in the world our cellar, carefully aged and ready to decant and drink. Great vintages of first growth Bordeaux like Chateau Margaux and Chateau Mouton Rothschild and the best years of some of the greatest Cabernets ever made in California.
Check out our Reserve Wine List to see our reserve selection


J. LOHR VINEYARDS & WINES


Three decades ago, the California Central Coast had yet to emerge as one of North America's world-class winegrowing regions. With little history or viticultural precedent, planting on the Central Coast was a gamble. One of an early handful of pioneers, Jerry Lohr was among the first to realize the vast, untapped potential of this now-acclaimed region with the establishment of J. Lohr Vineyards & Wines.


In the late 1960s, Jerry began an extensive investigation of California grape growing regions while searching for the ideal location for a vineyard. Raised on a South Dakota farm, his agricultural roots armed him with an innate sense for the intricacies of climate, soil quality and location. His research and instincts led him to the Central Coast, a unique location with one of the longest growing seasons in all of California. Selecting the Arroyo Seco appellation of Monterey County for his first vineyard, Jerry planted his original 280 acres of varietal grapes in 1972 and 1973, and unveiled his San Jose winery in 1974.

Borrowing a lesson from the French— that great Chardonnay and Cabernet Sauvignon excel in very different growing conditions—Jerry began planting Cabernet Sauvignon and other red varietals in San Luis Obispo County's little-known Paso Robles region in 1986. With the hands-on devotion of an artisan farmer, Jerry tended to the vines while diligently working toward the creation and development of an adjacent winery and barreling facility, which was completed in 1988.

Today, J. Lohr Vineyards & Wines includes more than 900 acres of cool-climate estate vineyards in Monterey County, with an emphasis on Chardonnay, Riesling, Valdiguié and Pinot Noir, 2,000 acres in Paso Robles dedicated to Cabernet, Merlot, Syrah, Petite Sirah and other red varietals, and 33 acres in Napa Valley, highlighting Cabernet and Sauvignon Blanc.


From this rich and diverse palette of sustainably farmed estate fruit, J. Lohr crafts wines showcasing bold, concentrated flavors and a vibrant sense of place. The winery offers four tiers of award-winning wines – J. Lohr Estates, J. Lohr Vineyard Series and J. Lohr Cuvée Series. New to the signature portfolio is J. Lohr Gesture, limited-release wines available solely to tasting room visitors and wine club members.

J. Lohr hss been practicing sustainable winegrowing for a number of years, stemming from Jerry Lohr's agricultural roots growing up in a farming family in South Dakota. Their focus is on a comprehensive, sustainable approach to winegrowing includes preparing vineyards with organic amendments—material or process added to soil to improve its physical properties, such as water retention, permeability, water infiltration, drainage, aeration and structure—years before planting the first vines.

J. Lohr remains one of the few estate-focused wineries of its size, and one of the last substantial independents to benefit from the longevity of management and the passion of a second generation of family members. Though it is operated with the loving care of a boutique winery, J. Lohr welcomes guests at two wine centers, one in San Jose and another in Paso Robles.

J. Lohr Vineyards & Wines is dedicated to producing flavorful wines that are the finest examples of quality and flavor from our given appellations. We are committed to honesty, excellence and service, with a respect for our employees, suppliers, customers, and the long-term health of our company and the environment.

J. Lohr Vineyards & Wines
1000 Lenzen Avenue, San Jose, CA 95126
Tel: (408) 288-5057 | Fax: (408) 993-2276
http://www.jlohr.com


WINE PAIRING

you're the boss. You get to drink what you like with what you are eating now. That's our rule. But, if you want some guidance, here are some suggestions.

First, we like to match cuisines with wine from the same country or region. We prefer Italian wines with Italian dishes. Try a nice Pinot Grigio with seafood pasta or shrimp scampi. Have a Barolo or Sangiovese or a Super Tuscan with lasagna or rigatoni. Have a Chateauneuf du Pape or a Cotes du Rhone with our Cassoulet. We will take a great American Chardonnay any day with a Maine lobster dish.
White wine with seafood is not a dumb rule if you apply it with flexibility. Try a Picpoul de Pinet with our fried oysters; a tart, fruity Sauvignon Blanc with Calamari. Experiment by having an Albarino or a fabulous German Riesling with crab cakes or steamed mussels. And, by all means, have a Rosé a wine of simple, bounteous pleasure that goes well with almost anything.

Reds can overwhelm some dishes, but can stand up to bold flavors that might destroy the delicacy of a beautiful white wine. Reds work with most of our sandwiches; try a Zinfandel (a big favorite!) or Shiraz or a simple Corbieres. Try one of our lovely Pinot Noirs with roast chicken, pork loin, lamb, or by all means, a Salmon dish. Select one of our big Cabernets or a Cote Roti or a Cotes du Rhone with one of our steaks. Experiment, be bold. Try something new like the Á Turriga from Sardinia. This is an absolutely magnificent wine with extraordinary depth and power. It's a revelation and a bargain at the price. Or try a Molly Dooker Shiraz and see why people wait in line for allocations or a Guigal Chateauneuf du Pape and understand the sophistication of a wine that has been perfected over hundreds of years.
In France and in most wine-growing regions around the world a meal starts with sparkling wine as an aperitif. It is such a civilized custom. Try it. A beautiful sparkling lifts the spirits and piques the appetite. Try it unadorned or add a touch of raspberry or peach liqueur and let this delightful treat take you through the appetizers, most of which will be complimented quite nicely by this wine.
Some of the world's greatest creations are dessert wines, like Port or Sauternes, and they cause the hearts of wine aficionados to race with anticipation. Try them by themselves as dessert, with a cheese plate or with any number of simple desserts. You should not allow yourself to leave this earth without having tried both Port and Sauternes with great bleu cheese.
So much wine, so little time.