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12.17.12
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.
Dolce Eggnog
Ingredients
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
Directions
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
11.02.20
It’s November and we’ve got food, wine and gratitude on the brain! A handful of our Far Niente Family team weighed in on favorite food and wine pairings that make them thankful for, well, food and wine! From simple classics to the food and wine combos that ignited their passion for wine, we’ve compiled their mouthwatering responses below.
LEARN MORE08.18.20
On the eve of our 2020 harvest, EnRoute Winemaker Michael Accurso penned this letter to all of our teams here at EnRoute and at the Far Niente Family of Wineries & Vineyards. We wanted to share his compelling, uplifting words with all of our winery family and friends.
LEARN MORE02.10.20
This Beef Tenderloin with Roasted Sweet Potatoes is a dreamy recipe to cook with your favorite culinary partner in crime. Inspired by the golden blooms of mustard sprouting up between our vineyard rows, Far Niente Chef Sarah Walz encased the tenderloin with toasted mustard seed to give it a Napa Valley twist. Slice it thin; top with our classic red wine shallot sauce.
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