Far Niente’s white wine and food pairing
Far Niente
Found in the heart of idylic Oakville within Napa Valley is the historic Far Niente Wine Estate. World renowned for its expressions of Napa Valley Cabernet Sauvignon and Chardonnay, this winery has set its sights on raising its culinary program to match its renowned wine collection.
Most recently Far Niente designated Executive Chef Phillip Moratin, formerly of Thomas Keller Dining Establishment Group, Morimoto and Angele Restaurant and Bar, to continue to construct its culinary program and with it launch among the Valley’s leading hospitaity experiences. The winery’s new Library Tasting will present the best of their vintages, coupled with a chef-curated pairing menu created by Chef Moratin, highlighting its unique Cavern Collection Red wines.
“Far Niente was an early pioneer in the Napa Valley with its culinary program and we continue to make food an important component of our tasting experiences,” explains Far Niente’s leading wine maker, Nicole Marchesi.
“With the Library Tasting, we wished to establish a new experience that elevates our legacy of hospitality with a red wine and food pairing menu produced by our gifted Executive Chef Phillip Moratin. Instead of matching the white wines to food, Chef Phillip is taking the reverse method pairing the food to the red wines in order to highlight our unique Cavern Collection Cabernet Sauvignons and Chardonnays.”
Nicole Marchesi
Far Niente
The brand-new Library Tasting will take guests on a multisensory experience as they explore Far Niente’s stunning estate and taste its award-winning wines. Guests initially check out the residential or commercial property’s red wine caverns, before making their way to the historic winery for a curated food and red wine pairing.
Example pairings consist of home cured duck prosciutto coupled with 2014 Far Niente Cavern Collection Cabernet Sauvignon; and the creme fraiche panna cotta with paddlefish caviar, hen eggs, shallots and chives with 2017 Far Niente Cave Collection Cabernet Sauvignon.
“Our objective with the Library Tasting is to take guests on a sensory journey as they drink and savor the very best that Far Niente and the Napa Valley need to use,” discusses Chef Moratin. “We desire our food and wine pairings to have a wow aspect that leaves an enduring impression on them when they go out the door.”
Chef Moratin is working straight with the Far Niente winemakers to discover as much about the wines and vintages as he can so he can thoroughly adjust each meal to find the perfect match for the wines, emphasizing their special tastes and character he explains.Executive Chef Phillip Moratin Far Niente”Far Niente’s winemaking team regularly produces such premium, food friendly wines each vintage,”he continues.”Rather of combining the red wines to the food I’ve reversed the order to let the white wines be the heroes, highlighting the fantastic amount of work that the group takes into crafting them. I am working straight with the winemakers to find out about the red wines and vintages so I can carefully adjust each dish to find the perfect match for the red wines, emphasizing their unique tastes and character.”We chatted with both Executive Chef Phillip Moratin and wine maker Nicole Marchesi on the new cooking experience, what remains in the pipeline, and what guests can anticipate from the red wine and food pairing. Speak about the motivation behind the new culinary experience? How closely does Chef Philip and Nicole work to develop the curated wine and food pairings? Nicole Marchesi: From the beginning, we have prided ourselves available extraordinary tasting experiences that concentrate on education and satisfaction, catering them to fulfill and surpass our visitors’and members’expectations for excellence in the wine and culinary areas. Each experience has actually been developed to display the best that wine nation needs to provide from our historic Napa Valley estates to our winemaking and culinary programs. Chef Moratin is working closely with me and the rest of the wine making team, running each pairing by us and great tuning his dishes to discover the ideal match. He is crafting his food pairing to accentuate the red wine’s flavors and display their character
making them the hero. Will the menu be seasonal? What will affect it? Chef Phillip Moratin: We are so fortunate to be able to operate in Napa Valley where we have access to such incredible produce from regional
farmers. My objective is to highlight the region’s bounty from its remarkable
food to its world-renowned white wines. The Library Tasting menu will feature a turning choice of seasonally inspired meals crafted using just the finest active ingredients from our culinary garden along with products from choose local purveyors. I am working carefully with Far Niente’s winemaking team to develop each meal to match the Cave Collection red wines which are skillfully aged in Far Niente’s white wine caves. Working with older vintages provides me the chance to check out various pairing that display
the cellaring capacity of the white wines and the subtleties in flavor and character that includes aging.Wine and food parings Far Niente
How has your trajectory and previous work experiences helped you release this cooking program at Far Niente? What’s the distinction in between working a dining establishment vs. a winery? Chef Phillip Moratin: I have been operating in Napa Valley’s great dining scene for more than a years starting at the former Etoile Dining establishment at
Domaine Chandon. That is where I first ended up being captivated with pairing food and wine when I tasted a Foie Gras Torchon served alongside a glass of Dolce, America’s leading late-harvest wine produced under Far
Niente Red Wine Estates. Over the years I have worked for a few of Napa’s leading dining establishments including the Thomas Keller Restaurant Group, Morimoto and was previously the Chef de Cuisine at Angele Restaurant and Bar in the city of Napa. Working in the Valley I constantly understood about Far Niente’s reputation for crafting first-rate white wines. But I was likewise impressed by its pioneering culinary program and history.
I am excited to continue to construct its program to highlight the bounty of Napa from its regional fruit and vegetables to its white wines. What do you look forward to as you build more culinary experiences at the winery? What’s in the pipeline? Chef Phillip Moratin: Hospitality is central to our core viewpoint at Far Niente and it’s a crucial element of all of our white wine experiences, which have actually been designed to concentrate on education and pleasure
while supplying a series of chances for different levels of red wine engagement. We are dedicated
to fulfilling our customers no matter where they remain in their white wine journey, whether they are brand-new to red wine or a skilled enophile. I am delighted to continue to construct the winery’s culinary program to highlight the Valley’s bounty from its local produce to its wi1nes. I am working carefully with Far Niente’s Director of Hospitality, Elias Mandilaras, who is a fellow alum of the Thomas Keller Restaurant Group, to continue to develop and expand the winery’s hospitality and culinary programs, crafting
meals to showcase Far Niente’s distinguished wines, since in the end, the white wines are the heroes. When you’re making your wine, do you take in to consideration how it will couple with food? Nicole Marchesi: Far Niente recognized early on the intrinsic link between fantastic red wine and food and has actually made gastronomy an essential aspect of its tasting experiences and winemaking. From the beginning we set out to craft
a few of the finest wines worldwide that are likewise really food friendly. We take the very best that our vineyards offer us
each vintage to craft the wines. The heart of our Far Niente Chardonnay originates from our vineyards in the Coombsville AVA and is made without malolactic fermentation, going for a”Signature design “that perfectly stabilizes grace, beauty, depth and length. The Oakville Napa Valley Cabernet Sauvignon originates from the historic Martin Stelling Vineyard surrounding to the estate. The sloping surface and gravelly well-draining soils of the Western Oakville bench are perfect for inducing just the right amount of vine stress, producing Cabernet grapes that are little and focused with taste, color and tannin.
From the range of clones planted in our vineyards to the myriad methods utilized in the cellar, our constant pursuit of excellence has actually allowed us to craft white wine of difference that can match wonderfully with a wide variety of foods.
Domaine Chandon. That is where I first ended up being captivated with pairing food and wine when I tasted a Foie Gras Torchon served alongside a glass of Dolce, America’s leading late-harvest wine produced under Far
Niente Red Wine Estates. Over the years I have worked for a few of Napa’s leading dining establishments including the Thomas Keller Restaurant Group, Morimoto and was previously the Chef de Cuisine at Angele Restaurant and Bar in the city of Napa. Working in the Valley I constantly understood about Far Niente’s reputation for crafting first-rate white wines. But I was likewise impressed by its pioneering culinary program and history.
I am excited to continue to construct its program to highlight the bounty of Napa from its regional fruit and vegetables to its white wines. What do you look forward to as you build more culinary experiences at the winery? What’s in the pipeline? Chef Phillip Moratin: Hospitality is central to our core viewpoint at Far Niente and it’s a crucial element of all of our white wine experiences, which have actually been designed to concentrate on education and pleasure
while supplying a series of chances for different levels of red wine engagement. We are dedicated
to fulfilling our customers no matter where they remain in their white wine journey, whether they are brand-new to red wine or a skilled enophile. I am delighted to continue to construct the winery’s culinary program to highlight the Valley’s bounty from its local produce to its wi1nes. I am working carefully with Far Niente’s Director of Hospitality, Elias Mandilaras, who is a fellow alum of the Thomas Keller Restaurant Group, to continue to develop and expand the winery’s hospitality and culinary programs, crafting
meals to showcase Far Niente’s distinguished wines, since in the end, the white wines are the heroes. When you’re making your wine, do you take in to consideration how it will couple with food? Nicole Marchesi: Far Niente recognized early on the intrinsic link between fantastic red wine and food and has actually made gastronomy an essential aspect of its tasting experiences and winemaking. From the beginning we set out to craft
a few of the finest wines worldwide that are likewise really food friendly. We take the very best that our vineyards offer us
each vintage to craft the wines. The heart of our Far Niente Chardonnay originates from our vineyards in the Coombsville AVA and is made without malolactic fermentation, going for a”Signature design “that perfectly stabilizes grace, beauty, depth and length. The Oakville Napa Valley Cabernet Sauvignon originates from the historic Martin Stelling Vineyard surrounding to the estate. The sloping surface and gravelly well-draining soils of the Western Oakville bench are perfect for inducing just the right amount of vine stress, producing Cabernet grapes that are little and focused with taste, color and tannin.
From the range of clones planted in our vineyards to the myriad methods utilized in the cellar, our constant pursuit of excellence has actually allowed us to craft white wine of difference that can match wonderfully with a wide variety of foods.
each vintage to craft the wines. The heart of our Far Niente Chardonnay originates from our vineyards in the Coombsville AVA and is made without malolactic fermentation, going for a”Signature design “that perfectly stabilizes grace, beauty, depth and length. The Oakville Napa Valley Cabernet Sauvignon originates from the historic Martin Stelling Vineyard surrounding to the estate. The sloping surface and gravelly well-draining soils of the Western Oakville bench are perfect for inducing just the right amount of vine stress, producing Cabernet grapes that are little and focused with taste, color and tannin.
From the range of clones planted in our vineyards to the myriad methods utilized in the cellar, our constant pursuit of excellence has actually allowed us to craft white wine of difference that can match wonderfully with a wide variety of foods.