Earlier this month at Far Niente Cab Day, Executive Chef Trevor Eliason and his team prepared an array of hors d'oeuvres to highlight the classic flavors of our Napa Valley Cabernet Sauvignon. The recipes below can be sized up or down to meet your needs. Why not combat the chilly weather with French onion soup or this gourmet take on pigs in a blanket? Enjoy!
1/2 cup butter
2 tablespoons olive oil
5 large yellow onions, thinly sliced
2 tablespoons Marsala
1 cup red wine, preferably a light-bodied wine like Pinot Noir
8 cups chicken stock
4 cups veal demi-glace
1/4 cup red verjus
(or 2 tablespoons red wine vinegar)
1 tablespoon kosher salt
Freshly ground black pepper, to taste
Baguette, 1/4-inch slices
1/2 cup Gruyère cheese
Start a large soup pot on medium-high heat. Melt the butter and olive oil, then add the sliced onions. To caramelize the onions, sauté for three to four minutes, or until they have softened. Turn the heat down to medium-low, stirring occasionally. The onions will begin to caramelize and may stick to the bottom of the pan. Using a wooden spoon, scrape the caramelized bits from the bottom of pan and incorporate with rest of the onions. When the onions have sweetened and turned a rich, amber color, add the Marsala and red wine. Cook the wine until reduced, and then add the chicken stock and veal demi-glace. Cook for one to two hours on medium heat, letting the liquid reduce and thicken. Add the 1/4 cup of red verjus, kosher salt and fresh ground pepper, to taste. Cook for another 10 minutes. Taste and add more salt if needed.
At our February Cabernet Day, we made this a soup shooter and we opted out of the melted Gruyère toast that is typically found atop French onion soup. If you choose, top off this rich, beautiful soup, by toasting 12 baguette rounds piled with Gruyère cheese in a broiler or toaster oven. In four large soup bowls, evenly ladle the French onion soup and top with three melted cheese rounds. Enjoy with a glass of Far Niente Cabernet Sauvignon!
To view this recipe on our website and download, click here.
1 pack of Kobe beef gourmet frankfurters from Snake River Farms
2 cups Fiscalini aged
cheddar cheese, grated
Puff pastry sheets,
cut into 3 1/2 x 2 inch triangles
Preheat the oven to 350°F. Cut four slices along the length of the hotdogs—and if you are using full-size frankfurters, cut them into thirds, about two inches long. Lay the chilled puff pastry triangles, three in a row, on a sheet pan, allowing for space when they expand. Brush the egg wash on the top pointed end, and sprinkle the Fiscalini cheddar at the base of the triangle. Place the Kobe slice on top and roll up from the base. Bake right away or chill until needed. Arrange your mini beef Wellingtons on a beautiful platter and serve at your next gathering with Far Niente Cabernet Sauvignon.
To view this recipe on our website and download, click here.
We’ve made a few changes to our online presence! With a new website, wine shop, and online reservation system, you will be able to easily navigate to learn about the estate, the wine club, your favorite wines, how to visit the winery and more. Plus, the site is fully responsive—that is, it is easily viewable on your smartphone or tablet.
Speaking of visiting Far Niente, we have partnered with Cellar Pass so you can now make tour and tasting reservations online.
Important Note: Wine Club members should still call to arrange visits, however, to receive complimentary tours and tastings. (707) 944-2861
Our online store has also received a complete overhaul, making it much easier—and quicker—purchase your favorites from among our family of wines. Create an account (or sign into your old account) to keep track of your purchases, address book, make changes to shipping information and more.
We hope you enjoy your online experience! Feel free to contact us with questions or comments: email@example.com.
11 2014on February
at 11:04 am
It takes more than a few drops of rain to keep our wine club members away from our annual Cabernet celebration. This was proven true Saturday, February 8, when, next to a wine glass, an umbrella was definitely the accessory of the day. Some might say that there is nothing better than tasting wine on a rainy day, deep within the caves beneath Far Niente winery. What were we celebrating? Our newest Cabernet release–the 2011 Far Niente Cabernet Sauvignon, Oakville, Napa Valley.
Guests were greeted on our crush pad, which had been transformed with tenting, chandeliers and thick carpets. With 2012 Far Niente Chardonnay in hand, they entered the candelit caves where treasures of wine and food awaited.
Here's what they discovered:
2005 Far Niente Cave Collection Cabernet Sauvignon, Oakville, Napa Valley - Dark purple and black cherry aromas with hints of tobacco and dried flowers give way to classic bottle bouquet. The silky, soft entry leads to flavors of black cherry fruit, beautifully structured through the midpalate with finely grained, melting tannins. (Tasted January 2014)
2008 Far Niente Cave Collection Cabernet Sauvignon, Oakville, Napa Valley – Black cherry aromas are supported by warm baking spices, toasty oak and a hint of molasses. the juicy, dark entry carries promised flavors of cherry and molasses, while the fleshy structure fills across the midpalate and progresses into a rich and melting finish. (Tasted January 2014)
2009 Far Niente Cave Collection Cabernet Sauvignon, Oakville, Napa Valley – Bright mixed berry and black cherry fruit with notes of floral, cedar and tobacco round out the aromas. The full entry leads to a broad palate focused on dark, berry fruit and supported by juicy oak, evolving to a chewy finish with firm, mouthwatering tannins. (Tasted January 2014)
Our Newest Release! 2011 Far Niente Estate Bottled Cabernet Sauvignon, Oakville, Napa Valley – This wine offers aromas of tobacco leaf, dark cherry and a whisper of floral perfume. A silky entry leads to a juicy midpalate of red fuit and earth. Fine tannins carry a light briar note, lingering on an elegant finish.
The day was topped off with 2007 Dolce, Napa Valley and an array of desserts–of course!
What was it like to attend Far Niente Cab Day? Take a look at this selection of Instagram pics:
We also put up a few snapshots from the day on our Facebook page.
We've had fun with our Instagram account this year, capturing sights around the winery. Here are a few favorites from 2013. For more, follow us @farnientewinery.
Far Niente staff taste through the wines for the 2013 Far Niente Cab Release Day.
Springtime flowers never disappoint.
Far Niente Chardonnay served on a warm afternoon.
A welcoming sight on a crystal clear day in June.
We bottled (and boxed) our 2012 Napa Valley Chardonnay.
On the first day of harvest 2013, as is our tradition, we gathered for a blessing and toast.
2013 Far Niente Napa Valley Cabernet—looking very fine indeed!
A sign of the changing seasons: the ivy on the front of the winery building begins to turn color as the days grow shorter.
And our driveway transforms to gold as the ginkgoes roll with the season.
12 2013on November
at 4:18 pm
in Wine Gifts
We love sharing our favorite bottles at the Thanksgiving table, and this year, our gift catalog is packed with wines to pour whether you’re hosting – or being hosted. Click the image below to learn more. Order by November 23rd for Thanksgiving delivery.
A behind-the-scenes peek at Far Niente and the fine Cabernet and Chardonnay we produce here in Oakville.
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