Far Niente Recipe

Chill the bottle of Far Niente Chardonnay to 50–55°F (10–13°C). Place the bottle in an ice bucket filled with ice and a little water for 15–20 minutes if it is warmer; otherwise chill in the refrigerator for 2 hours before serving.

Shortly before serving, pour a small amount of wine from the bottle into one glass to test temperature and flavor; adjust chilling time if needed.

Pour wine into white wine glasses to about one-third full (3–4 oz per glass) to allow aroma development.

Prepare cheeses

Remove Brie or triple-cream cheese and cheddar from the refrigerator 20–30 minutes before serving to come to room temperature; place each cheese on a wooden board or platter and provide a separate knife for each cheese.

Arrange fresh figs (halved if large) and seedless grapes around the cheeses. If using dried figs, slice them in half for easier eating.

Place crostini or sliced baguette on the board. If you prefer warm crostini, brush baguette slices lightly with olive oil and toast in a 400°F (200°C) oven for 5–7 minutes until golden.

Scatter Marcona almonds on the board and drizzle honey into a small dish or directly over the Brie for guests who like sweetness with their wine and cheese.

Label the cheeses or place small cards if serving multiple guests who may want to know what they are tasting.

If serving shrimp, prepare them about 20 minutes before guests arrive. In a bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic, chopped parsley, thyme leaves, kosher salt, and freshly ground black pepper.

Add the peeled and deveined shrimp to the marinade and toss to coat evenly. Let sit at room temperature for 10–15 minutes (no longer than 30 minutes) to marinate.

Heat a skillet over medium-high heat. When hot, add the marinated shrimp (discard excess marinade) and cook 1–2 minutes per side until opaque and just cooked through. Avoid overcooking.

Transfer shrimp to a small platter, let cool slightly, then place on the cheese board or in a small dish. Garnish with additional parsley and a lemon wedge if desired.