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!
Meet Six Women Shaping the Far Niente Family of Wineries & Vineyards.
Two winemakers. One CFO. Two VPs. And the woman who helped launch Far Niente more than 40 years ago. In celebration of Women’s History Month, we sat down to talk with just a few of the women shaping the way we grow, make, sell and share our wines. From the cellar to the board room, these daring innovators and leaders share a passion for human connection and a sense of adventure.LEARN MORE
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
Madras curry and bright Meyer lemon give this easy-to-assemble chicken salad fragrance and flavor, while candied pecans lend it just the right amount of sweet crunch. Subtly smoky and lightly tangy, it's so good piled atop crusty sourdough baguette, rolled into picnic-ready wraps or neatly scooped into butter lettuce and endive "cups."LEARN MORE