Cabernet Day with Hosted at Home | Far Niente

July Hosted at Home Celebrates Cabernet Day!


Cabernet Day Celebration

Nickel & Nickel's Annual Cabernet Day event is next month, and we're excited to announce that July’s Hosted at Home Happy Hour will bring a livestream of this single-vineyard celebration straight to your living room, dining room or back patio. We hope you'll be able to join Foundress Beth Nickel, Nickel & Nickel Winemaker Joe Harden and host Todd Elliot from 12-1 PM Pacific on July 23, as we toast some stunning single-vineyard wines from the new 2019 Nickel & Nickel vintage. In addition to an a-list cast from the Far Niente Family of Wineries team, we’ll also be joined by special Guest Cathy Hammond, of Atlas Peak Olive Oil, for a special tasting of her Arbequina and Italian olive oils, as well as Atlas Peak Olive Oil’s classic balsamic.

To get you prepped and ready, we’re shipping you two of our most limited-release wines from the 2019 Nickel & Nickel vintage: the Nickel & Nickel Air Show Vineyard Cabernet Sauvignon and Nickel & Nickel Hayne Vineyard Cabernet Sauvignon. We are also sharing exclusive pricing on Cathy’s olive oil and vinegar trio, along with two of Cathy’s favorite recipes below (Note: the buffalo mozzarella salad drizzled in balsamic and olive oil paired with Nickel & Nickel’s Air Show Vineyard Cabernet just jumped into our summer red wine and food pairing top three!) If you want to taste along with us, be sure to order your oil and vinegar tasting set(s) by July 18, to ensure your shipment arrives in time for July’s virtual wine party.

Mozzarella and Avocado Salad with Arbequina Olive Oil & Balsamic Vinegar Salad

Wine Pairing: Nickel & Nickel Air Show Vineyard Cabernet Sauvignon

Serves 2-4


1 7-9 ounce ball buffalo mozzarella, sliced into medallions

1 large heirloom tomato, sliced

1 medium to large avocado, sliced

1/2 teaspoon fine sea salt

1/2 teaspoon freshly crushed black pepper finely ground

1/4 cup Atlas Peak Balsamic Vinegar, You can substitute any of our varietal flavors.

3/4 cup extra virgin Atlas Peak olive oil

Method & Presentation

Build your salad one slice at a time, layering each in order in a low bowl. Cathy recommends you start with a medallion of Mozzarella, then tomato, then avocado. Repeat until you’ve used all the ingredients. Once you’ve built the base, dress your salad: drizzle olive oil and then vinegar over your ingredients. Sprinkle with several pinches fine sea salt, dust with pepper and serve! Don’t forget to uncork a bottle of Nickel & Nickel Air Show Vineyard Cabernet. This single-vineyard wine’s lovely floral and fruit aromatics and full, round palate of raspberry and spice will remind you that Cabernet pairs with more than just burgers and steaks!

Cathy’s buffalo mozzarella salad will typically make three to four servings if enjoyed as an appetizer, and two if savored as the main course. Add some olive-oil marinated mushrooms or grilled artichokes for a Mediterranean-inspired vegetable feast! Or check out Cathy’s Cabernet-friendly recipe for grilled veal chops below!

Grilled Veal Chops with Warm Tomato-Olive Reduction

Wine Pairing: Nickel & Nickel Hayne Vineyard Cabernet Sauvignon

Serves 4


4 8-ounce rib veal chops

5 tablespoons Atlas Peak Italian Olive Oil

1 large garlic clove, minced

1 1/2 cups diced seeded plum tomatoes

1/2 cup coarsely chopped pitted Kalamata olives

1/2 cup thinly sliced fresh basil

1 tablespoon red wine vinegar

Method & Presentation

Hit grill to medium-high. Rub veal chops with one tablespoon of oil; sprinkle with salt and pepper. Grill veal to desired doneness, about four minutes per side for medium.

Meanwhile, combine four tablespoons olive oil and garlic in small saucepan. Place on edge of grill to simmer, or cook over medium heat on your stove top. Heat oil until garlic is fragrant, about one minute. Mix in tomatoes, olives, basil, and vinegar. Stir sauce until heated through, about two minutes. Season with salt and pepper.

Remove chops from grill and allow to rest for three to four minutes before placing on four warmed plates (one chop per plate). Generously spoon or drizzle your garlic and tomato reduction over each veal chop. Fill ramekins with any remaining sauce. Serve with crusty baguette, Cathy’s richly flavored mozzarella salad or fresh greens and roasted potatoes. Uncork a bottle of Nickel & Nickel Hayne Vineyard Cabernet Sauvignon, fill your glasses and drink in this single-vineyard beauty’s soulful violet and pomegranate aromatics, full, generous palate and stunning purity of fruit!

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