We asked a few of our bloggers how they spend one of the biggest holidays of the year:
Larry Maguire, President and CEO: It's my favorite holiday of the year. There are no expectations, no gifts, no pressure. We love to cook all day and to share our best wines with our dearest friends and family. Nothing gives us more pleasure.
Nicole Marchesi, Winemaker: This Thanksgiving will be our first with our new son, Nolan! My family’s tradition is to enjoy the feasting holiday up at Lake Tahoe. We plan on taking Nolan up to the cabin so he can experience all the smells and sights of a Thanksgiving on the lake. But no turkey for him yet!
Greg Allen, Dolce Winemaker: I love these early harvest vintages! This year we finished harvesting Dolce on the 29th of October, but it is all too common for harvest to occur around the Thanksgiving holiday. Even though Thanksgiving is a harvest holiday, it’s usually hardly a holiday from harvesting for me -- which does little to appease my family or excuse my absence from family activities over the long weekend. This year will be the exception as I will have the luxury to indulge in it all!
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 MORE
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 MORE
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.LEARN MORE