Tag Archives: Napa Valley Wine Club
Select a Tag
Truffles have long been prized for their rarity, and for the rich, earthy flavors and aromas they lend to dishes. The 4th Annual Napa Truffle Festival celebrates this esteemed fungus January 17 – 20, 2014, with seminars, wine and food pairings with Michelin star chefs, cooking demos and a Truffle Festival Marketplace.
One of the exciting events in the lineup is a pairing lunch at sister winery Nickel & Nickel, with Executive Chef Trevor Eliason and Michelin star guest chef Carrie Nahabedian of Chicago’s NAHA. To receive your 20% discount for the Nickel & Nickel Winery Truffle Lunch, simply click on the festival's tickets page, select the lunch, then scroll down to 'Enter promotional code' and enter the following code: nickel-lunch.
Additionally, if you would like to attend any of the Napa Truffle Festival programs throughout the weekend, January 18-19, you will receive a 10% discount. The same instructions apply for the following code: nickel.
These special offers expire December 22, 2013.
For more information about the Napa Truffle Festival, visit: www.napatrufflefestival.com.
27 2012on December
at 4:19 pm
Here's a quick look back at 2012–a year that brought us a bountiful harvest, the release of our 2009 Cabernet Sauvnignon and 2011 Chardonnay, and the opportunity to spend time with so many of our friends, old and new, at our special events.
2009 Cabernet Release Day (photos by Robb McDonough)
Aaron Fishleder and Peggy Alamano poured older vintages in our Cave Library.
The limited edition Arvid Case contains two bottles each of the 2005, 2006 and 2007 Far Niente Cabernet Sauvignon as well as a signed and numbered Arvid giclee, all packaged in a stunning black lacquer box. (Please call the winery at (707) 944-2861 with inquiries.)
Katherine Thomason poured the newly released 2009 Cabernet.
Sights Around the Winery (winery photos)
Each spring, tulips bring bright pops of color to the Far Niente landscaping. It's something we look forward to every year.
And with the washing of the bins, Harvest 2012 was on its way!
With the first bin of 2012 Far Niente Chardonnay, we gathered with Father Charles Garrity from the Carmelite Monastary next door for a harvest blessing and toast.
Hand sorting 2012 Far Niente Cabernet
Beth Nickel joined the crew for a much-deserved pizza party.
Renowned violinist Joshua Bell, Beth Nickel and Larry Maguire–a beautiful summer evening of wine, music and food.
Far Niente Holiday Reception (photos by Nanci Kerby)
We turned the Carriage House into a festive venue for wine, food and mingling.
The 2011 Far Niente Chardonnay started the party off right.
Far Niente Winemaker Nicole Marchesi and Wine Club Manager Julie Zanze poured 2009 Far Niente Cabernet.
For more images from this event, view our Facebook album.
See you in 2013!
17 2012on December
at 2:17 pm
We like to kick off the December holidays with a party for our wine club members here at Far Niente, and we did just that on December 8. Starting in the Carriage House with 2011 Far Niente Chardonnay, guests then mingled among the classic cars and enjoyed 2000, 2006 and 2009 Far Niente Cabernet Sauvignon along with an array of cheese and charcuterie and passed hors d’ oeuvres.
Desserts and Dolce polished off the evening in the Great Hall, decked for the holidays. A crackling fire, colorful sweets from our chef and 2007 Dolce made the space cozy indeed. As an extra treat, we served Dolce eggnog—yes, you read that right! Some of you asked for the recipe, which we’ve shared below.
For more images from the event, take a look at our event album on Facebook.
4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
2 cups Dolce
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
Combine milk, cloves, 1/2 teaspoon vanilla and cinnamon in a saucepan. Heat over the lowest setting for 5 minutes. Slowly bring milk mixture to a boil and remove from heat.
In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan and cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves and allow to cool for about an hour.
Stir in Dolce, cream, 2 teaspoons vanilla extract and nutmeg. Refrigerate overnight before serving.
Yields 12 8-ounce servings
A behind-the-scenes peek at Far Niente and the fine Cabernet and Chardonnay we produce here in Oakville.
- Cabernet Wine Club (7)
- Dolce Napa Valley (16)
- Far Niente Cabernet (46)
- Far Niente Cave Collection (17)
- Far Niente Chardonnay (36)
- Far Niente Events (16)
- Far Niente Gardens (17)
- Sustainability (3)
- Uncategorized (8)
- Visit Far Niente (24)
- Viticulture (3)
- Wine Gifts (2)
- Wine Pairing (12)
- Winemaking (12)