Chill the Russian River Rosé, dust off your Wine Bible and break out the game night wine snacks, because Far Niente Winemaker Nicole Marchesi and Hosted at Home emcee Todd Elliott are gearing up for another Hosted at Home Trivia Night.
To ensure you’re prepped and ready for June's virtual game night, we have one of our most versatile red oak plank grilled flank steak recipes, below, which will partner beautifully with the warm-weather wines heading your way: 2019 Far Niente Napa Valley Cabernet Sauvignon and the just-released 2021 EnRoute Rosé of Pinot Noir, “Facile à Boire."
We're so excited to share these two special releases with you. They're two of our most limited-production wines, and they taste even better when paired with friendly competition! Which is excellent news, because Hosted at Home host Todd Elliot is planning to test you general wine knowledge and your Far Niente Family of Wineries & Vineyards IQ during our June 10 virtual event. Want to get a leg up on the competition? Check out these Five Fun Facts about our Far Niente Winemaker, Nicole Marchesi. You never know which ones will make it into the trivia lineup!
Five Fun Facts About Far Niente Winemaker Nicole Marchesi
Bonus Fact: “The vintage of Far Niente Chardonnay I am the most proud of is 2011.”
& The Red Oak Plank-Grilled Flank Steak You'll Keep on Rotation All Summer
Pile it atop fresh greens, drizzle it with raspberry, dijon or shallot vinaigrette and pair it with a bottle of EnRoute Rosé. Or, upgrade your steak tacos and fajitas and uncork the Far Niente Cabernet! This plank-grilled flank steak is great in sandwiches, tossed in fresh pastas or served with wild mushroom salad and herb-crusted potatoes. We love the mild flavor that red oak planks lend to this lean cut of beef.
4 Individual eight-ounce bavette steaks (also known as a flat iron or sirloin)
2 Red Oak planks
Fresh Ground Pepper
2 Whole shallots, shaved thin
2 Tablespoons olive oil
2 Tablespoons butter
Heat the grill to 500 degrees. Soak your red oak planks in hot water for 20 minutes, then remove and towel dry. This will ensure they won’t burn as well as condition them for reuse.
Coat steaks in olive oil, and season liberally with kosher salt and fresh ground pepper.
Turn off one quarter of your grill. If your grill is wood fired, use the coolest part of the grill. Place planks on the coolest side of the grill, allow to warm for three minutes, then remove. Place steaks on hottest part of grill and sear, two minutes per side. You should have nice cross-hatched marks on each side. Place steaks on planks, two per plank, top each with a nub of butter and sliced shallots and grill for eight minutes. For a medium-rare steak, the internal temperature should come to about 120, as it will continue to cook while it rests.
Slice steak thinly against the grain before piling it atop garden greens, stuffing it into your corn or flour fajitas, layering it across a crunchy baguette or serving it in your favorite pasta or stir fry. For salads and summer pastas, we love pairing this aromatic steak with a chilled bottle of EnRoute Rosé. When layered into tacos or served on its own, this tender, juicy cut, grows even more savory and flavorful when served alongside Far Niente's lush and silky Napa Valley Cabernet Sauvingon.
Whether you're watching the ball drop IRL, throwing it back with a Roaring 20s-themed soiree, keeping it cozy with a quiet dinner party for friends or breaking out the board games and staying in, these four festive late harvest Dolce recipes will up the enchantment of your New Year's Eve toasts, however you decide to celebrate. Inspired by cocktails we've served at Napa Valley winery events throughout the years, these aren't your average wine cocktails! Try your hand at one, or go all out and create a full Dolce Cocktail Bar. If there's ever a time to go extra festive on the sips, it's New Year's.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, we 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
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.
Want to taste along with us? Read on to get prepped and ready!LEARN MORE