George’s of Galilee in Narragansett hosted a pairing dinner featuring wines from Far Niente and its sister wineries, Post & Beam and Bella Union, in collaboration with Mancini Beverage – Rhode Island Distributing division on Jan. 24. The evening began with a choice of a welcome cocktail or mocktail paired with appetizers. Guests enjoyed four courses of cuisine prepared by the culinary team each paired with a different wine, including Bella Union Cabernet Sauvignon, Far Niente Napa Valley Chardonnay and Post & Beam Chardonnay. Founded in 1885 by John Benson, an original forty-niner of the California gold rush, Far Niente was abandoned with the start of Prohibition and renovated in the late 1970s. Far Niente Winery Estate is renowned for its Napa Valley Cabernet Sauvignon, which is rich in structure and layered in flavors of cassis and blackberry notes with its signature spicy oak aromas, and its Napa Valley Chardonnay, made from grapes grown in its Coombsville vineyards, whose gravelly loam and volcanic ash soils impart both subtle tropical fruit flavors and complex aromas. Far Niente, Post & Beam and Bella Union are owned by Napa Valley’s Nickel family.
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- George’s of Galilee in Narragansett hosted a pairing dinner featuring wines from Far Niente in collaboration with Mancini Beverage – Rhode Island Distributing division on Jan. 24.
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- Kim Wells, Wine Trade Specialist, Mancini Beverage.
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- Henry O’Neil, Executive Chef, George’s of Galilee.
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- Bella Union Cabernet Sauvignon.
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- Far Niente Napa Valley Chardonnay.
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- Post & Beam Chardonnay.
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- Servers Bella Manchester and Abi Medeiros.
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- The Phony Figroni, made with fig coulis, herbal juniper and citrus infusion and orange peel oil.
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- Guests enjoyed a variety of creative seasonal cocktails.
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- Yulia O’Neil, Director of Operations, George’s of Galilee making the Blossom Elixer mocktail made with cranberry infusion, Lyre’s Italian Spritz, orange, seltzer and thyme.
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- The Déjà Brew cocktail: vanilla bean-infused vodka, almond milk, cold brew, amaretto and coffee liqueur.
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- The Winter Blanket cocktail, a blend of Bulleit Bourbon, Licor 43, bittersweet liqueur and orange bitters topped with crème brûlée.
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- The first course, persimmon and apple butter with truffle burrata, puffed quinoa, blistered baby kale and hemp seeds, was paired with Post & Beam Chardonnay.
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- Poached sockeye salmon roulade with scallop mousse, lemon butter emulsion and crispy capers was paired with Far Niente Chardonnay.
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- Glasses of Bella Union Napa Valley Cabernet Sauvignon.
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- Prosciutto-wrapped tenderloin was paired with Far Niente Cabernet Sauvignon.
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- Dessert was blueberry galette with Danish blue cheese mousse, lemon, thyme and honey paired with Bella Union Cabernet Sauvignon.
Photos by Alison Turpin.
