Without a Care

Butter Broiled Lobster Tail and Far Niente Chardonnay

It's Chardonnay season, and Chef Trevor has shared this beautiful recipe with us, sure to tempt (and inspire) your tastebuds. Pair with 2011 Far Niente Napa Valley Chardonnay and get ready for summer!

Butter Broiled Lobster Tail

Avocado Risotto, Cherry Tomato Confit

Click here for a printable version.

Ingredients:

Lobster Tail:

4 tablespoons melted butter

1 teaspoon lemon juice

2 tablespoons parsley, chopped

1 tablespoon tarragon, chopped

Salt, to taste

1 lobster tail, about one pound

 

Avocado Purée:

2 ripe avocados

1 tablespoon lemon juice

Salt, to taste

White pepper, to taste

 

Cherry Tomatoes Confit:

3 cups vegetable oil

1 small basket mixed cherry tomatoes (about 2 cups)

2 tablespoons extra-virgin olive oil

1 teaspoon sherry vinegar

Salt, to taste

White pepper, to taste

 

Avocado Risotto:

5 cups vegetable stock

2 tablespoons extra-virgin olive oil

1 cup Arborio rice

1 large shallot, diced

½ cup white wine

½ cup manchego cheese, grated

¾ cup avocado purée

1 bunch chives, chopped

Salt, to taste

1 tablespoon lemon juice

 

Method:

Lobster Tail:

Melt butter then add lemon juice, parsley, and tarragon. Set aside in a warm place so the butter stays melted.

Bring six cups of water to a boil in a two-quart sauce pot. Add the lobster tail, turn off the heat, and cover with a heavy lid. Allow the lobster to steep for ten minutes. While the lobster steeps, prepare an ice bath. When the lobster has finished steeping, place it in the ice bath for four minutes. Using a sharp knife, cut the tail in half lengthwise. Place the two halves of the tail, meat side up, on a cookie sheet and brush liberally with the herb butter. Place under a hot broiler for three minutes, then remove and set aside.

Avocado Purée:

Remove the skins and the pits from the avocados. Place the flesh of the avocados, the lemon juice, and ½ teaspoon salt in a food processor with blade attachment. Allow the machine to run for several minutes until the avocado is smooth and has no lumps. Stir in white pepper, to taste. Place in a small bowl and cover with plastic wrap to prevent oxidation.

Tomato Confit:

In a medium sauce pan, add three cups of vegetable oil. Warm the oil to 350˚F. Set up an ice bath, and keep to the side. Add the cherry tomatoes to the hot oil carefully, and fry for 30 seconds or until the skins begin to peel. Quickly remove the tomatoes from the oil and place in the ice bath for about two minutes. Remove from the cold water and peel away the skins. Place in small bowl and add olive oil and sherry vinegar. Add salt and white pepper to taste. Set aside.

Avocado Risotto:

Bring vegetable stock to a simmer, and have a six-ounce ladle nearby. In a medium sauce pot on medium high-heat, add the olive oil, and then add the rice. Turn the heat down and lightly toast the rice grains. Add the diced shallot, sweat for 30 seconds, then add ½ cup white wine. Let wine cook out, stirring constantly. Continue stirring, and add 12 ounces (two ladles full) vegetable stock, allow to reduce by half. Repeat this process with 12 ounces of stock at a time for about 15 minutes or until the rice is al dente, “to the tooth”, which is a slight resistance when bitten into. Then stir in the manchego, and add the avocado purée, chopped chives, salt and pepper to taste. It may need a squeeze of lemon as well.

Lay out two bowls and spoon the avocado risotto in equal portions. Top with six to eight confit cherry tomatoes and the broiled lobster tail. Enjoy with a glass of Far Niente Chardonnay. Bon appétit!

Serves 2

Click here for a printable version.

Tags: Napa Chardonnay, pairing, Recipe, Trevor Eliason

A Look Back at Far Niente Spring

Darn, where did those spring flowers go? What an amazing show we had this year in the Far Niente gardens—the best yet in my 11-year tenure as garden curator. Plant maturity has become quite apparent in many specimens throughout the property, and the spring display told the tale.

For those of you who witnessed this episode’s drama, I like to think of your enjoyment as an inherent part of our mission. Thank you for your participation, which brings the garden experience full circle.

Flowering began in early February with the giant camellia trees leading the way, followed by our signature azalea beds and on to the towering rhododendrons. We are now moving into the growth phase and keeping up is quite a challenge—feeding, pruning, sculpting, manicuring, and taming the wildness of this ancient Oakville knoll we call home. Working in unison with our partner, Mother Nature, we each have a hand in the balance of creation—growing together to perform on yet another season’s magical stage. 

Tags: Camelia, Daniel Townsend, Dogwoods, Tulilps

Bottling Liquid Gold: 2010 Dolce

We’ve finally begun bottling the 2010 Dolce!  After nearly two-and-a-half years of barrel aging (about 922 days, but who’s counting?) this vintage of Dolce is ready for the bottle.

It’s been a long journey, but it’s not over yet.  This wine was harvested over several vineyard passes in the first two weeks of November – three years ago, that is.  We pressed to all hours of the night, clarifying the juice after cold settling over several days in tank. After a little blending – to create unique batches of juice with a sugar concentration in the 34-35°Brix range – we sent fifteen batches of wine to barrel for fermentation.  Primary fermentation lasted from three weeks (super-active yeasts) to six months (slow-fermenting yeasts).

Shortly after fermentation these batches were pale in color, almost straw-like, and had aromas of pineapple.  After the first year of aging in 100% French oak, the pineapple aromas disappeared and were replaced with notes of apricot and orange rind.  The subtle oxidation that occurs with oak aging allowed for this transformation of flavor, aroma and color – from pale to richly golden.

I’m not accustomed to making quick decisions with regard to Dolce winemaking:  I tasted every batch, every month, and made dozens of trial blends to finally arrive at the right combination of lots for this vintage.  I waited just before bottling to empty the barrels and created the blend from the best possible combination of the individual batches.  It’s very subjective, but my primary goal is to the find the blend that coats the palate with a lively, oily texture that persists well into the finish … and I found it for this vintage!

After bottling, the wine will rest in a temperature controlled environment for two years before we release it for sale.  By then it will be ready for consumption – but rest assured it could be aged for another twenty years to promote the development of its perfume and bottle bouquet, or rather, its unique personality amongst the vertical lineup of other great Dolce vintages.  Cheers!

Tags: 2010 Dolce, Greg Allen

Cave Collection: 1999 Far Niente Cabernet Sauvignon

Party like it’s 1999? Well, the 1999 vintage of Napa Valley Cabernet was actually one of several from the decade that was crowned the “vintage of the century.” Growing seasons, harvests, farming techniques and winemaking practices conspired to produce a bevy of great wines, and the 1999 was, indeed, a wine to celebrate. 

It would be hard nowadays to acquire a bottle of 1999 Napa Cab unless you have a friend with a great cellar, you’re on the auction circuit or you’re a fan of our Cave Collection. The 1999 Far Niente Cave Collection Cabernet Sauvignon is one of several vintages we make available annually from our library. It’s a great way to acquire beautifully aged wines to replenish your cellar, or to revisit an old favorite. 

Keep an eye on our blog for an upcoming post from our winemaker about the 1999 Cave Collection Cab.

Tags: 1999 Far Niente Cave Collection Cabernet, Napa Cabernet

1998 Far Niente Cave Collection Napa Cabernet: Blend and Tasting Notes

While a bottle of wine can be enjoyed in so many ways (I do love a glass of wine, a good book and some mellow music), my favorite way is to share it with friends. My husband and I recently opened a bottle of the 1998 Far Niente Cave Collection Cabernet Sauvignon with some friends at dinner and were rewarded with not only a beautiful bottle of wine but also with the thoughtful conversation about it.

We had fun looking back on the vintage and discussing what challenges that it presented to winemakers. 1998 remained cool through the first half of the year and then dramatically shifted to hot weather. What did this mean for winemaking? This meant stringent selection of clusters in the vineyard, careful sorting in the winery and blending only the best lots together. The result is a carefully crafted blend of Cabernet Sauvignon with 8% Cabernet Franc and 15% Merlot.

As the wine opened with our meal it offered aromas of dried blueberries, perfume, anise, nutmeg and light tobacco leaf. The silky-smooth entry developed into flavors of dried fruit with a long and lingering finish—a perfect complement to a delightful dinner with friends!

We have released an allocation of 1998 Far Niente Cave Collection Cabernet for your enjoyment. If you would like to replenish your cellar, you may do so online or call us at (707) 944-2861.

Tags: 1998 Far Niente Cabernet, Napa Cabernet, Nicole Marchesi, Tasting Notes