If you’ve ever experienced a tasting here at our Oakville winery, then you know we love putting together Napa Valley wine and cheese pairings.
From a creamy-yet-tangy toma to the sweet butter and caramel flavors of Bellwether Farms’ Carmody, this cheese trio offers something for every palate. Additional, non-cheese accoutrements include salty, paper thin prosciutto and plump golden raisins on a crusty baguette, and a house-made green and black olive tapenade that doubles as a sandwich spread (we've shared the recipe, below).
A note that if you live outside of California and can’t find the suggested cheeses, a hard, salty Manchego, a soft, downy Triple Cream or a mild Wensleydale are all fun, Chardonnay-friendly alternatives. A great cheese shop will let you sample and taste until you find the perfect selections for your wine and cheese pairings, which, if you ask us, is our favorite part!
When we serve this cheeseboard, we love to pour our current Napa Valley Chardonnay releasealongside one or two library vintages from our Cave Collection. It’s so much fun to taste and compare how each cheese teases out different flavors and notes in younger and older Chardonnays, and how the wines also bring out unique qualities in each cheese. Buon Appetito!
Or, as we like to say when we raise a glass of wine, Il Dolce Far Niente!
Serves 4-6 people
¼ pound wedge Bellwether Farms Carmody
1 wheel Cowgirl Creamery Mt. Tam
¼ pound Point Reyes Toma
1/3 pound thin sliced Prosciutto
½ cup Tapenade; recipe to follow
½ cup Plumped Golden Raisins
1 cup pitted green olives (our favorite is Castelveltrano)
¼ cup dry-cured black olives, rinsed
1 tablespoon caper berries, rinsed
1 tablespoon pickled pepperoncini
1 tablespoon preserved lemon, (or ½ teaspoon lemon zest).
2 tablespoons chopped Italian parsley
¼ teaspoons fresh ground pepper
¼ cup olive oil
Check olives for pits and remove, then add to a food processor. Add the capers, pepperoncini, and preserved lemon. Pulse until it forms small pieces, scraping down the sides with a rubber spatula as you go. Add fresh ground pepper, chopped parsley, and olive oil. Pulse again. Place a half cup in a dish on your cheese board. Reserve the rest for a gourmet sandwich.
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