Far Niente’s white wine and food pairing
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.”
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