After a whirlwind playoff season of huts, hikes, gasps, and edge-of-your-seat drama, the showdown between the Philadelphia Eagles and the Kansas City Chiefs is finally upon us. Will the Eagles soar to victory, or will the Chiefs reclaim their throne in this epic rematch?

Last year’s big game saw unforgettable moments, but this year, when the Eagles and Chiefs face off again, they’ll do so before a stadium packed with roaring fans. So even if your favorite team or office betting pool pick doesn’t take home the trophy, this year’s big game is an occasion to celebrate! And what better way to meld the joy of a football party with the revelry of the nation’s most popular sporting event than with some sparkling wine cocktails?

In between making nachos, yelling “Go, go, go, go, go!” at the television, and sitting in your lucky chair, we’re offering here a few suggestions for sparkling wine cocktails worthy of the big game.

If you’re the type to scream in triumph when your team intercepts the ball, we recommend making these cocktails using Banshee’s Ten of Cups Brut, (made in the Champagne method, and running out the gate with 91 points from Wine Enthusiast). Or, for the rosy optimist, our Lucien Albrecht Crémant d’Alsace Brut Rosé, a refreshing and zippy sparkler from Alsace, France. Either choice makes for an easy touchdown.

Aperol Spritz

The Aperol Spritz is a simple cocktail, but more importantly for Bengals fans, it’s an orange cocktail. Cincinnati fans don’t have to just wear their team colors; they can drink them too! Bonus: An awesome pairing with chips and guacamole.

Make it:

• 3 oz. of Banshee Ten of Cups Brut
• 2 oz. Aperol
• 1 oz. of club soda.
• 1 orange slice (garnish)

Steps:

1. Mix and stir the Brut, Aperol, and club soda in a wine glass with ice.
2. Drop in the orange slice.
3. Congratulations, you’re a Bengals superfan.

(Inspiration for this cocktail came from this original recipe on Liquor.com.)

Mezcal Sunset

A little more complicated than the Aperol Spritz, but no less important for showing support for the opposing team. The Mezcal Sunset captures the unparalleled beauty of a Los Angeles sunset when the sun, the clouds, and (eternal) air pollution—are in perfect alignment. A Mezcal Sunset is just a Los Angeles sunset in a glass—but with a superlative taste; a classy counter-balance and a surprisingly appropriate pairing companion to big game favorite fare like homemade chicken wings.

Make it:

(For the cocktail:)

• 1 oz. Mezcal
• 1 oz. Lucien Albrecht Crémant d’Alsace Brut Rosé
• 2 oz. orange juice, no pulp (fresh is always better)

(For the syrup:)

• ½ cup of sugar
• ½ cup of pomegranate juice

Steps:

1. Make the pomegranate syrup: mix and stir the pomegranate juice and sugar in a small saucepan over medium-high heat. After about five minutes, the sugar should be dissolved and the liquid reduced. Transfer syrup into a heatproof container and chill for half an hour until cool. (This step can be done at least a whole week before game day.)
2. Mix all the cocktail ingredients into a rocks glass; add one large ice cube.
3. Pour in 1 tbsp. of pomegranate syrup. (It will sink to the bottom and look amazing.)

(Inspiration for this cocktail came from this original recipe on Epicurious.com.)

“Champagne” Sparkling Wine Bowler

A cocktail that doesn’t take sides, the Champagne Bowler is a no-brainer pick for all things and puts a fresh spin on the old punch-bowl kitchen sink cocktail. For our purposes, we’re using our California-made sparkling wines, and perhaps some California-grown strawberries (though, Football season coincides more with orange seasons, so orange slices are a fine substitute). The fizzy and fruity Bowler pairs well with plenty of traditional salty big game treats, but given the addition of Cognac, we suggest pairing this Bowler with a fine cigar during the halftime show.

Make It:

•  ½ oz. Cognac
•  ½ oz. simple syrup
• 3 sliced fresh strawberries or orange slices
• 1 oz. white wine
• 3-4 oz. of either Banshee Ten of Cups Brut or Lucien Albrecht Crémant d’Alsace Brut Rosé wine.
• Strawberry or orange slices (garnish)

Steps:

1. Mix strawberries and simple syrup into a cocktail shaker.
2. Muddle those strawberries into a nice pulpy mash. If using orange slices, be sure to peel before you muddle.
3. Add the white wine and Cognac, then fill the shaker halfway with ice.
4. Shake, shake, shake.
5. Pour contents (and ice) into a large goblet.
6. Splash generous amounts of sparkling wine on top.
7. Wedge the strawberry or orange garnish onto the side of the glass.
8. Impress your friends. Impress yourself.

In theory, giving wine as a holiday gift is straightforward, but even the most wine-knowledgeable can hesitate when faced with an overwhelming number of choices. Fortunately, our 2023 holiday gift sets have been thoughtfully selected and boxed into two and three-bottle sets representing the wines preferred by both critics and our club members, so you can gift wine easily and with confidence.

For the Foodie

Food-friendly Chalk Hill 2021 Estate Chardonnay (95 points, Wine Enthusiast) and 2021 Estate Pinot Noir (93 points, Wine Enthusiast)

For the Entertainer

Give your favorite host or hostess their next party in a box with Banshee Ten of Cups Brut (91 points, Wine Enthusiast) and 2021 Trenton Vineyard Pinot Noir (93 points, Jeb Dunnuck).

For the Collector

A cellar-worthy Napa Cabernet Sauvignon wine gift set from Silverado: 2017 Abel Cabernet Sauvignon and 2016 GEO Cabernet Sauvignon (92 points, Wine Spectator)

For the History Buff

2023 is Chateau St. Jean’s 50th anniversary, and what better way to celebrate than with a vertical of its history-making, flagship Bordeaux blend, Cinq Cépages — the first Sonoma wine named Wine of the Year by the Wine Spectator in 1999. Vintages 2017 (94 points, James Suckling), 2018 (95, James Suckling), and 2019 (94 Wine Enthusiast, 91 Wine Spectator) are included in this limited-availability set.

For the Reader

A trio of storied Chardonnays to sample at the next book club gathering: Chalk Hill 2021 Estate Chardonnay (95 points, Wine Enthusiast), Ferrari-Carano 2020 Tré Terre Chardonnay (92 points, Wine Enthusiast), and Kuleto 2020 Homestead Block Chardonnay.

Adding to the excitement of the upcoming holiday season, Foley Food & Wine Society is pleased to announce the opening of three new tasting room locations in late November.

BANSHEE IS MOVING TO GEYSERVILLE

Banshee is moving into an expansive new home in Geyserville, 15 minutes from its current location in downtown Healdsburg. Revered as one of the architectural standout wineries in Sonoma County, the modern winery facility won the AIA Architectural Design Award for Northern California and is surrounded by estate vineyards at the base of the Mayacamas mountain range in Alexander Valley.

The property was formerly the tasting room for Foley Sonoma wines, which now will be available to wine club members and online. Foley Sonoma Wine Club members will be receiving additional details on wine club and member specials.

The new Banshee Wines hospitality center will open on November 30, 2023, for indoor and outdoor tasting experiences, and will be available for weddings and special events. Banshee will host its annual “Holiday at the Estates” in the new location the weekend of December 2-3, 2023, click here for reservations.

INTRODUCING THE SOCIETY: HEALDSBURG

The space previously occupied by Banshee in downtown Healdsburg, will close on November 6, 2023, and will reopen on November 24, 2023 as The Society: Healdsburg. Like Santa Barbara’s The Society: State & Mason, which opened in Hotel Californian in May 2022, the newest Society location will celebrate three of life’s greatest passions: world-class wines, exquisite cuisine, and amazing experiences.

Club members and guests will have the opportunity to taste the full range of Foley Family Wines paired with curated, locally inspired culinary creations. The Society: Healdsburg will feature wines from across our wine-growing regions, including Banshee, Chalk Hill Estate, Chalone, Chateau St. Jean, Ferrari-Carano, Firestone, Foley Johnson, Merus, Roth Estate Winery, Silverado Vineyards, Sebastiani, Foley Sonoma, The Four Graces, and Three Rivers.

NEW CHALONE VINEYARD TASTING ROOM IN CARMEL-BY-THE-SEA

The new Chalone Vineyard tasting room, nestled in the picturesque town of Carmel-By-The-Sea will open its doors open Monday, November 20, 2023 at the enchanting Carmel Plaza, where Ocean Avenue meets Mission Street. In the heart of Carmel, we’re poised to share the extraordinary estate wines from our iconic Chalone Vineyard, a true gem and Monterey County’s oldest-producing vineyard. In celebration of our upcoming tasting room opening, an array of events are planned.

Bay Area wine writer and critic Jonathan Cristaldi explains what makes the wine regions of the Foley Food & Wine Society exceptional and which wineries are located in each of these must-see wine destinations.

One of the great things about the wineries in the Society is the diversity of its geographical reach. Climate and terroir determine the fate of each and every grapevine, and having vineyards across all manners of geographical wine regions means casting a wider scope of wines to be made, styles to be explored, and flavors to be enjoyed. 

You may know the names of these world-famous wine regions, but here’s what makes each so distinctive and attractive for wine lovers.

NAPA 

At the Paris Wine Tasting of 1976, a panel of mostly French judges held a blind wine tasting where Napa wines rated best in every category, beating out wines from France, the reigning champion. This was a monumental moment that put California-made wine on the international map. Napa Valley has been the cornerstone of the American wine trade ever since. Napa is not only home to many of the best Grand Cru vineyards in the world, like To Kalon, Fay, and Sleeping Lady, but it’s also a top travel destination with world-class dining and upscale hotel vacationing surrounded by gorgeous natural scenery. As the epicenter of American wine, Napa Valley, and all it has to offer, should be a top place to visit for all wine lovers.

Foley Food & Wine Society Wineries in Napa: Silverado, Merus, Kuleto Estate, Foley Johnson

SONOMA

The western neighbor to Napa Valley, abutting the coastline, and home to some of the coolest growing regions in California, Sonoma County has earned all the winemaking renown as Napa Valley has. But since the two are separated by the Mayacama Mountains and Sonoma is in closer proximity to the Pacific Ocean air, Sonoma’s terroir is home to some of the most beautifully-structured cool-climate wines California is capable of producing (special mention to their Pinot Noir). Sonoma has several opportunities to experience nature along the cool northern California coastline. Rent a bike and soak in those foggy mornings. Sonoma is more rugged and vastly bigger than Napa, but if you hit towns like Sebastopol and Healdsburg, you can still find plenty of ways to live it up with plush leisure, luxury hotels, and fine dining.

Foley Food & Wine Society Wineries in Sonoma: Chalk Hill, Ferrari-Carano, Banshee, Chateau St. Jean, Foley-Sonoma, Lancaster Estate, Roth Estate Winery, Sebastiani

CENTRAL COAST

As a wine region, the Central Coast cuts a wide swath covering vineyards stretching from the San Francisco Bay to Santa Barbara. Still, unlike Napa and Sonoma, the Central Coast better maintains the rustic feel of California from way back when. Surrounded by jagged mountains and serene country lanes, the Central Coast is also home to small towns like Los Olivos and Los Alamos (home of the Michelin-starred Bell’s restaurant), oases of upscale civilization among the vast acreages of vineyards producing Chardonnays, Syrahs, and Pinot Noirs.

Foley Food & Wine Society Wineries in Central Coast: Firestone Vineyard, Lincourt, Foley Estates, Chalone, The Society: State & Mason

PACIFIC NORTHWEST

Keep traveling north from California, and you’ll find the soils and climates of the Pacific Northwest, another wine destination to behold. Though neighbors, Oregon and Washington’s wine cultures have a gulf of distinctions between them. Pinot Noir dominates among Oregon vineyards, where the conditions are often compared to the grape-growing conditions in Burgundy. Washington, meanwhile, is a more apt breeding ground for Cabernet Sauvignon and Merlot, producing far more wine in total. Though it’s an almost five-hour drive between Oregon’s Willamette Valley and Walla Walla in eastern Washington, it would be a shame not to venture a road trip between the two where the food culture is eclectic, the wine is divine, and the scenic northern Pacific landscape is second to none.

Foley Food & Wine Society Wineries in the Pacific Northwest: Three Rivers Winery (Walla Walla, WA), The Four Graces (Willamette Valley, OR)

Jonathan Cristaldi is a wine writer and critic based in San Francisco, whose articles have appeared in Decanter, Food & Wine, Departures, The SOMM Journal, Tasting Panel Magazine, Liquor.com, Seven Fifty Daily, Los Angeles Magazine, Thrillist, Tasting Table and Time Out LA among others.

Bay Area wine writer and critic Jonathan Cristaldi shares his insider recommendations on where to eat, drink, sleep and visit in this charming Sonoma County town.

Healdsburg is one of those rare places that marries authentic small-town charm with world-class food and wine destinations. Well, maybe that’s not so rare in California’s wine country, but the community of Healdsburg has really outdone itself. Despite its small size, there’s so much happening that it’s possible to miss out on some of the best things Healdsburg has to offer if you’re only visiting for a couple of days. Nevertheless, read on to make your way across Healdsburg’s greatest hits.

Where to Stay 

There’s no dearth of excellent options on this front, and one to suit every taste. If you’re seeking unbridled luxury, check in for a few nights at The Montage, which has a series of freestanding bungalows, each with its own private outdoor spaces. The nature-inspired aesthetic of Montage connects guests to the culture and scenery of Sonoma and gives you access to a range of activities like biking to beekeeping to helicopter rides. 

If old-world Parisian-style living is what you’re after, Hotel Les Mars is the only place with four-poster beds, antique furniture, and all the romance of a continental boutique retreat. You’ll sleep as though you are vacationing in the French countryside, but you’ll wake in the heart of bustling downtown Healdsburg. 

Finally, there’s the visually-entrancing Harmon Guest House. Even if you don’t stay there, you’ll still want to poke your head in to see what the inside looks like. It was specifically designed to engage the creative spirit, so don’t be surprised by their art installations or the view of the Sonoma mountains from the hotel’s Rooftop restaurant, which is so stunning that you’d be forgiven for mistaking them for one of the art installations. 

Day 1 – Little Saint brunch, Chalk Hill wine tasting, dinner at Valette

If you’re not going to Little Saint for one of their live concerts (recent performers include heavy hitters like Rufus Wainwright), you’re starting off your extended weekend there with their vegan brunch menu, which includes baked chickpea pancakes. The New York Times named Little Saint on their list of America’s Best Restaurants in 2022, so be sure to drop in from the get-go. Take a short walk to Journeyman Meat Co. where you can get a few pepperoni chubs to go before you make your way to Chalk Hill Estate Winery. There, you can sample their signature Chardonnay wines from the Chalk Hill AVA, or book a guided tour around the vineyard estate in an open-air Hummer. If this experience gives you a second wind of energy, return to downtown Healdsburg and visit the Healdsburg Museum and Historical Society for an educational, if not down-right charming, exhibition of artifacts from Healdsburg as an infant frontier community full of ‘ye olde’ armaments, textiles, and business furnishings. If you haven’t yet made a reservation for dinner at Valette, do it now. Chef Dustin Valette is the star of Healdsburg, whose namesake restaurant sits in the literal shadow of Michelin-3-star Single Thread, but by no means is overshadowed. For the table, be sure to order the Day Boat Scallops en Croute, served in a pot, and dig in with reckless abandon.

Day 2 – Willi’s brunch, downtown shops, and wine tasting at Banshee

Start the day with a late breakfast at Willi’s Seafood and Raw Bar, a long-time local favorite with tapas of all kinds. Their fresh crab roll is the perfect morning snack before a day of shopping around Healdsburg Plaza. One shop you can’t miss is the home goods store Forager where you can purchase the finest cast-iron pan you’ll ever own (have it shipped, of course). You’ll need a drink around this time, and thankfully, Banshee has a tasting room in the heart of downtown Healdsburg where you can spin a vinyl record as you pair Banshee’s Ten of Cups bubbly brut with caviar, or sample your way through their primo Pinot Noir. Rest up for dinner at The Matheson, another great food and drink experience from Chef Dustin Valette (the man is unstoppable!), where you can get 48-hour braised short ribs with lobster mushrooms over creamed corn, or if you’re so inclined, a pork belly and gruyere pizza from their Roof 106 rooftop bar.

Day 3 – Ferrari-Carano brunch, tea tasting, and Chalkboard dinner

You can have your brunch and wine tasting too at Ferrari-Carano, home to critically-acclaimed bottles of Merlot, Pinot Grigio, Cabernet Sauvignon, and many more. Ferrari-Carano hosts a weekly “Sunday Wine & Brunch” offering flights of their delectable wines along with an Italian-inspired food menu. Prosciutto Benedict, anyone? Insider tip: On your way back to town from Ferrari-Carano, make sure to stop by the SingleThread Farm at Dry Creek where you can buy some fantastic knives, cutting boards, and teaware from the folks behind SingleThread Farms restaurant. And when you get back to town, there’s a place that treats tea as seriously as most people in Sonoma treat wine, The Taste of Tea. Though formally an excellent Japanese ramen restaurant, Taste of Tea’s whole front room is devoted to a sophisticated tea experience with an eclectic menu and knowledgeable baristas who can help you figure out the right tea for you. This is a good time to go to the Plaza Square, sit on a bench with your tea and just relax. Just sit there for a while; you need this. Finally, cap off your trip with a dinner at Chalkboard, the in-house restaurant at Hotel Les Mars, where you can start the meal with savory pork belly biscuit appetizers and close the night with creamy profiteroles.

For this itinerary, there is no fourth day, but having dipped your toe in the rich tapestry of leisure found in Healdsburg, you’ll be using this phantom fourth day to plan your return.

Jonathan Cristaldi is a wine writer and critic based in San Francisco, whose articles have appeared in Decanter, Food & Wine, Departures, The SOMM Journal, Tasting Panel Magazine, Liquor.com, Seven Fifty Daily, Los Angeles Magazine, Thrillist, Tasting Table and Time Out LA among others.

When Bill Foley founded Foley Family Wines, his decision to include the word “family” was more than intentional, it set the stage for a business that would always put family first. Today, Foley’s wife, Carol, and daughters Courtney and Lindsay along with son Rob, are all integral parts of Foley Family Wines. And to the Foleys, everyone who works at any of their wineries is part of their extended family. 

In celebration of Women’s History Month, we sat down with a few very select members of that extended family, namely the women serving in leadership roles at Foley Family Wines. We asked each of these accomplished women to talk about what it’s like working for a family-run company that employs so many women in positions of leadership and how the organization continues to support them as they grow their careers with FFW.

As a matter of policy, it’s an “open-door” one and employees are encouraged to bring ideas directly to the company president, its executive leadership team, or their colleagues, all in an effort to share information, collaborate, and think well together.

Not only that, but this is a family-run company with a member of the Foley family at the helm, who is a woman. “Having Courtney Foley’s steady hand and creative mind involved in all aspects of the business has been a positive influence overall,” says Melissa Cornet, director of sales administration.

Melissa Cornet, Director of Sales Administration

Second-generation vintner, Courtney Foley says that “FFW has consistently had female representation in our winemaking staff, but that hasn’t always been the case at an executive level. Now, we are starting to make sure that we have a more balanced executive leadership team and diverse perspectives around the table. It has changed conversations, and hearing different viewpoints has been incredibly valuable.”

Echoing Courtney’s sentiments, “This is a company where your opinion matters,” says Denise Roach, director of marketing. “We have some of the brightest and best women in the wine industry.” Roach considers herself “proud and lucky” to work for Foley Family Wines and points to Courtney’s leadership and “passion and commitment to the wine industry and to her employees” as a driving and encouraging force to “be the best that we can be.”

One of the most public roles with the company is that of the Director of Guest Experience and tasting Rooms for Foley Family Wines. Lindsey Jessup owns that title. Jessup works with teams across each of the Foley family properties to develop rich consumer experiences for members and new guests alike. 

Whether a general tasting flight or a trip through the vineyards or a five-course seated meal, “we really get to develop it all and deliver the best quality experiences for our guests,” she says. “What I love about working for this family-run company is that when we come to our leadership table, our ideas are all shared.”

“I’m a firm believer that in order for females to be powerful, we have to unite with one another, says Erica Haas, director of human resources. “No one ever became successful alone; everyone [needs] to have some sort of a support system. When females unite, we become stronger, more powerful, [and] more confident. It is beneficial for all of us because we lift one another [up].”

Erica Haas, Director of Human Resources

Ask anyone who works for the company—any gender—and they’ll tell you that working at Foley Family Wines is never a dull moment. Over the past two-plus-decades, Foley has acquired many beautiful wineries, and has his eyes set on continued growth. “That’s presented us with many opportunities for growth in our careers,” says Cornet. “I have been given the opportunity to participate on our executive leadership team, [which has allowed me to] collaborate with other leaders within the company and [help come] up with solutions to the challenges that we face.”

On the winemaking front, Lorna Kreutz, director of winemaking for Central Coast says that in terms of her role, her focus is on utmost quality. She feels supported to always do what is best for the wines, and that autonomy comes with recognition of success. “This is a family-run company that fosters promotion from within and I’m a direct example of that,” she says. “I joined the company in 2011, as an assistant winemaker, and I progressed up to Director of Winemaking.” Pointing to legendary winemaker Heidi Barrett (former winemaker for Screaming Eagle, Dalla Valle, Grace Family, Vineyard 29 and many others) as inspiration, little wonder she’s rocking it on the wine side.  

At Banshee, winemaker Alicia Sylvester points to the “amazing [wealth of] assets and resources that we’re given to do our jobs well. We have great vineyards and great people,” she says, and at Banshee even though production is small, everything is about quality, which can come at a hefty price. “It’s nice to have a big backbone company that I can rely on, she says. Sylvester also loves the camaraderie and unusual ability to call upon her peers for guidance. “We have many wineries,” she points out, “I can go to so our teams can work together, taste together, and improve our winemaking together.” 

Alicia Slyvester, Winemaker at Banshee

Holly Turner, winemaker for Three Rivers Winery and Headturner in Walla Walla Valley understands the collaborative nature of winemaking full well and revels in the fact that the Foley Family has “skin in the game. I’ve been around for a few years and since the beginning, FFW has had women in leadership, consistently. Sure people come and go but there has always been strong female leadership.” 

“I really like that as a large company it still feels family-owned and those family members are accessible and active,” says Kara Maraden, director of viticulture. “I am also proud of our continued search for sustainability and that as a company we are stewards of the land and communities that we live and work in. I know that this company supports women and having so many women in leadership roles is empowering.”

On the flip side of growing and making the wine, are those responsible for marketing and selling to major accounts in the restaurant and retail space. “As a marketer, my opportunity to do story-telling with a family vision is very special to me, and it’s something I value a lot,” says Angie Vetter, director of marketing. “Family ownership is kind of the heart and soul of a wine brand. So for me, that’s like gold.”

Above all, the theme that emerged conversation after conversation was “family-owned and family-run.” The fact that Foley Family Wines is a privately held company “was one of many things that attracted me to the organization,” says Devon Louquet Ulrich, vice president of national accounts. “All individuals have a voice, the opportunity to make smart business decisions, take a risk, prove themselves, and be promoted and, most importantly, to shape the future of this company. Each of us in our own right is a trailblazer in the industry as it was not too long ago that I was the only female on an all-male salesforce. Today I work alongside many like-minded business women who are climbing the ladder while also balancing motherhood and raising the next generation of influential leaders.”

*Originally published on 3/30/20

Al fresco dining, with views of rugged Sonoma County mountains and a decadent menu of options along with world-class wine pairings… this is how you Sunday Brunch.

With respect to the best Sunday brunch you’ve ever had, there’s only BFC and AFC—Before Ferrari-Carano, and After Ferrari-Carano, respectively. If you presently fit into the BFC camp (before Ferrari-Carano), brunch may be that meal you looked forward to in your mid- to late-20s and early 30s. All those lazy weekends. A month of Sundays and brunches.

Then, if you married and started a family, brunch became a family affair, and often quite a complicated one—a juggling of various people’s desires, inhibitions, and dietary restrictions. Or it was something you planned weeks and weeks in advance while your significant other stayed at home with the kids while you met a small group of friends and spent most of the time talking about how long it had been since you had brunch.

Whatever you think of when you think of Sunday brunch, the fresh-ingredient-driven dishes and world-class wine pairings of the Sunday Wine & Brunch at the Ferrari-Carano estate is redefining that experience. It is La Colazione Italian breakfast, served up Italian-style by Estate Chef Sam McKenzie. And Vallery’s creations are something to behold.

So, if you fit into the AFC camp (after Ferrari-Carano), well, Sunday brunch is now the best thing that’s happened since the 2013 vintage of Napa Valley Cabernet—which, if you know, you know, was the best. For the uninitiated, keep reading.

Longtime Ferrari-Carano fans may have been surprised to see the newly refurbished interior of this iconic Dry Creek Valley estate—the Foley family spruced things up after purchasing the winery and grounds in 2022. It’s all shades of white, bright, with modern new furnishings and comfortable seating nooks. It’s really stunning.

Foley Food & Wine Society members now have access to rooms that once were private and closed off to the general public. More once-secret spaces below ground will soon be available exclusively to FFWS members as well.

As for Sunday Wine & Brunch, you’ll need at least a couple of hours. Brunch includes a tasting flight of three wines and a choice of one Entrée and a Sweet Finish.

It’s impossible not to swoon as plates of Brown Butter Belgian Waffles pass by on their way to some lucky diners—the waffles come with a side of garden greens and roasted potatoes with peppers and onions, as do most dishes.

We recommend kicking things off with the Brunch Pizza, which comes loaded with fresh mozzarella, Vella Dry Monterey Jack Béchamel, and topped with Journeyman Brown Sugar Bacon, Yanni’s Italian Sausage, green onions, and an egg yolk emulsion. WOW. OMG. YUM.

Follow it up with the Prosciutto Benedict, which comes on a perfectly-toasted English muffin, with runny local egg yokes and thinly sliced Italian Prosciutto. The Croque Madame, however, is a fait accompli with its oozing layers of Fra’ Mani Rosemary Ham, Gruyère and Béchamel.

On our visit, we sampled a trio of wonderful wines, expertly explained by the staff  the rich, complex and layered 2020 Ferrari-Carano Fiorella Chardonnay from Russian River Valley, the dazzling red-fruited and brown-spiced 2018 Sky High Ranch Pinot Noir from Mendocino Ridge, and the opulent and gorgeously structured 2016 Prevail West Face from Sonoma County.

It had been raining on our visit, but 99% of the time, the sun is shining, and the brunch—typically held year-round from November through January at Villa Fiore—is outdoors in the Sycamore Grove, under a canopy of high Dry Creek sunlight, surrounded by breathtaking grounds. Between the gardens and the Italian-style fountains with pergolas that frame the rugged mountain terrain backdrop, there’s no better place on earth for Sunday Brunch.

How to Enjoy at Home (and at our Wineries)

This holiday season, you’re getting into caviar. And you can enjoy caviar experiences at three of our premier estates — Chalk Hill Estate and Foley Sonoma just outside the town of Healdsburg, Banshee in downtown Healdsburg, Silverado Vineyards in Napa, and Chateau St. Jean in Kenwood. So, consider this your primer on all things caviar-related.

Leading the efforts to bring caviar experiences to our wineries is Estate Chef Alec Graham who heads up our Foley Food & Wine Society culinary programs. Over a year ago, Chef Graham began talks with Sterling Caviar, which operates four sturgeon farms in California towns Elverta, Wilton, Elk Grove, and Ione. “The biggest factor for me in working with Sterling is their commitment to sustainability,” explains Graham, “something that we echo in our winemaking and culinary programs across all our properties. It also helps that they produce phenomenal caviar, and that their main facility is two hours door to door from my house.”

Sterling got its start in 1983 out of Wilton, California, and was recently purchased by Eugene Fernandez, a New York entrepreneur dedicated to bringing transparency and sustainability to a food “that’s usually shrouded in secrecy,” says Graham. “As a chef, I think it’s incredibly important that people know where their food comes from.”

We asked Chef Graham all about his love of caviar and for some tips on enjoying it.

FFWS: What do you love about Caviar as a chef?

Graham: I love caviar because of its elegance in simplicity. It’s just fish eggs and salt, but there are so many different intangibles that go into crafting the best caviar. When I work caviar into a dish, it immediately elevates the dish from a presentation standpoint. Caviar brings a beautiful briny pop of freshness to Crudo, tartare, and even some salads. On its own, I find that caviar is one of those foods that can make you sit there and think about its complexities and nuances of it, much like tasting great wine.

FFWS: Why is some Caviar extremely expensive and some quite affordable?

Graham: Quite simply, quality. There are certain types of caviar coming from different fish such as paddlefish, trout, and salmon. These are much easier to harvest, and more plentiful, resulting in a lower price. High quality sturgeon caviar requires an immense amount of resources and effort to create. 

FFWS: Got any pro tips for how best to enjoy/serve Caviar? Any do’s and don’ts?

Graham: Keep it cold and don’t use metal to serve it! Also, don’t fuss around with it too much. If you’re new to caviar, my recommendation is to pick up a jar at your local market, along with some sour cream and potato chips, pop open your favorite bottle of bubbles, and have fun with it!

FFWS: Where can we get some?!  

Graham: For anyone that’s looking to try caviar, I highly recommend ordering directly from Sterling. They have some kits available to host a caviar tasting of your own. Also, if you’re in Northern California, Chalk Hill Estate, Foley Sonoma, Banshee, Silverado Vineyards, and Chateau St. Jean all offer some pretty cool caviar experiences.

We suggest you take Chef’s advice, and while you’re hitting “buy” on your caviar set, don’t forget to stock up on some dynamite sparkling wine, like the Banshee Ten of Cups or Foley Sonoma’s Brut Sparkling, both of which are available in our ​​Double Bubbles set.

Follow these tips for creating the ideal cheese board that is heavy on flavor but light on carbs

If you received our Holiday Gift Catalog, you’re already familiar with the cheese board pictured above. If you’re seeing it for the first time, welcome. We’re about to deconstruct it for you and, of course, recommend some wines to pair with those fabulous cheeses.

Cheese boards are easily prepared ahead of time, making them ideal for hors d’oeuvres to pair with your wine selections. If your version of entertaining includes a welcome bar cart, make room on that cart for the cheese board. If not, make the cheese board the centerpiece of your holiday entertaining table—guests will return to those cheeses all night long, which will make for a welcome snack for those who can’t get enough.

A rule of thumb we’re sticking to this year is—to keep it simple. For many households, the idea of entertaining again is new and exciting. But instead of overdoing it, keep focused on the idea of reconnecting with family and friends and celebrating the simple act of getting together.

To that end, the ticket to crafting a simple, perfect cheese board that hits all the marks involves selecting 2-3 cheeses, working in fresh fruit, nuts, charcuterie, and perhaps a decadent plate of honeycomb.

As for the cheeses, pick a semi-soft and hard cheese (for some great cheese ideas, read our interview with Point Reyes Farmstead Cheese Co) Both can be sliced up and picked up with fingers — and if you skip the bread and crackers, guests won’t fill up on non-essential carbs. With fruit, sliced apples or figs make for a welcome, cleaning bite, and figs in particular with their fleshy, nutty undertones tend to elevate just about any bite of cheese. Sprinkling around the board some dried nuts like apricots or cherries is not only festive and decorative but some dry-fruit fanatics will be thankful. Nuts should be plain and simple—nothing over-salted or honeyed. Stick with almonds or walnuts or pecans. Your charcuterie selection could also be simple—a firm, hard salami, sliced thin and piled in the center. And having honeycomb available is always a mouthwatering treat. Decorative accents of fresh-picked rosemary or thyme, or even edible flowers add a nice touch to the entire presentation.

Consider preparing one large cheese board, or two smaller identical boards and spacing them out at different ends of the tables or locations in your home.

Now for the wine. Here’s how you’re going to score a big win with guests: place bottles of wine near or around the cheese boards. If you’ve got extra serving trays, set bottles out on the trays, and if you’ve got ice buckets, fill them up and set them on a covered surface, and make them readily available for self-pours.

This season, we’re popping corks on Chalk Hill Pinot Noir, Sebastiani Chardonnay, and Kuleto Estate Cabernet—all featured in our Perfect Pairings set. It’s the kind of trio that will ensure everyone gets a glass of something they love.

High Scoring Wines from Chateau St. Jean and Roth to Chalk Hill and Silverado Vineyards.

The big scores keep dropping! We’re thrilled to present seven wines in our portfolio that have recently earned 93-95 points from the world’s top critics. And speaking of presents, any of these delicious reds would make an excellent gift for the wine-lover on your list this holiday season.

Scroll below to see some of the recent praise our wines have garnered, along with a buy button if available, or where to find these wines near you.

2018 Chateau St. Jean Cinq Cépages Red Blend, Sonoma County 

95 Points, James Suckling:

“Rich and concentrated with deep cassis, blackberries, tobacco and a cocoa-powder savoriness. Some roasted red pepper, too. A full-bodied red with a mouthful of powerful, melted tannins that dissipate along with the fruit into a long, creamy finish with some savory licorice in the end. Cabernet sauvignon, merlot, cabernet franc, malbec and petit verdot. Drink or hold.” – JS

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2019 Roth Ode to the Beast Cabernet Sauvignon, Alexander Valley

95 Points, Wine Enthusiast:
CELLAR SELECTION

“This powerful yet velvet-textured wine is concentrated, wrapping deep black-cherry and black-currant flavors in a rich blanket of fine-grained tannins. Meant for further aging, it is tempting even at this youthful stage due to its smoothness and richness. Best from 2025–2035.” – Jim Gordon

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2018 Chalk Hill Estate Red, Russian River Valley AVA

95 Points, The Tasting Panel Magazine

“A texturally thrilling red. It opens with scents of red cherry, boysenberry, and coffee. Bittersweet dark chocolate has a melting, grainy mouthfeel, with powdered, plum skin tannins taking hold. Dynamic and refined, this blend of 54% Cabernet Sauvignon, 34% Malbec, 10% Petit Verdot, and 2% Carménère was aged 21 months in (61% new) French oak. Winemaker Courtney Foley’s talented handiwork results in a well-built engine that purrs to the finish.”

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2019 Merus Cabernet Sauvignon, Coombsville, Napa Valley  

94+ Points, Robert Parker’s Wine Advocate:

“Still tight and unevolved, Merus’s 2019 Cabernet Sauvignon wraps blueberry and cassis fruit in a sheath of 100% new French oak. Sourced primarily from Coombsville (but labeled as Napa Valley), it’s full-bodied and concentrated, firmly structured enough to suggest cellaring for at least a few years, with a dusting of fine-grained tannins lingering on the long finish. Despite a labeled alcohol of 15.8%, it doesn’t come across as hot or unbalanced, a remarkable achievement.”

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Roth 2019 Reserve Cabernet Sauvignon, Alexander Valley

94 Points, Wine Enthusiast:

“A vivid, spicy, toasted-oak aroma leads to concentrated, compact but deep black-fruit flavors in this intense but well-balanced wine that needs time to develop and mellow. Ginger cookies, pencil shavings, cocoa and black currants give a lot to like and the tannins will carry it for a long time. Best from 2028–2038.” – J.G.

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2019 Silverado Vineyards SOLO Cabernet Sauvignon, Stags Leap District, Napa Valley

95 Points, Decanter:

“Winemaker Jon Emmerich knows exactly what to do with the heritage clones of Cabernet that make up this stunner. It’s got all the bells and whistles of a classic Napa Cabernet, with rich aromas of dark berry fruit, elegant dried herb flourishes and pretty purple floral notes. There’s a lot of upfront drinking pleasure in this vintage, with very juicy blackberry, plum and blueberry nuances. Dashes of clove, cinnamon, cardamom and intense fine-grained tannins lead to a savoury-spiced finish.”

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2019 Sebastiani Cherryblock, Cabernet Sauvignon, Sonoma Valley

94 Points, Wine Enthusiast:

“Opens with terroir-driven aromatics of crème de cassis, black cherry, baked plum and all-spice. These aromas carry through to a palate that is well structured and full-bodied, with youthful yet firm tannins. A long echoing finish provides additional notes of dark fruit, earth and toasted oak. While drinking well int its youth, this wine will continue to improve and gain complexity over the next 10+ years.” – Mark Beaman, Winemaker.

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From the bar cart to the cheese board, follow these tried-and-true recommendations to get your tasting party flowing as smoothly as the wine.

We’re fast approaching the time of year when gatherings of friends and family become highlights of the season. This makes it the perfect time to turn one of those gatherings into a tasting party for us wine lovers out there (not that we needed an excuse, right?).

Most would probably agree that holiday season activities require something a bit extra, though. So how do you maximize your chances of making that wine-tasting party as close to perfection as possible? This brief guide will get you on the right track.

To be clear, there are no hard and fast, stuffy, or stringent rules for a wine-tasting party (the focus is on having fun and learning, after all), but you and your guests should avoid anything that could overpower your ability to smell and taste your wines. That means no scented candles and no strong perfumes, please.

If a fantastic party flow is your main focus, then you’re going to want to purchase all of the wines yourself rather than asking guests to go BYO (it’s best to make this very clear on your invitations, as well as sorting out if any guests will be contributing to the wine supply fund, well beforehand). With this approach, you can perfect selections to pair with any pre-dinner nibbles, as well as ensure both the quality and quantity of your selections.

Select Icon Wines and a Theme

Regarding the quality, if you’re looking to impress, then you’ll want to go with icon wines —Chalk Hill, Silverado Vineyards, and Ferrari-Carano wines for you California vino fans. Regarding quantity, it basically comes down to math: one bottle will yield about six generous pours, so plan accordingly. When in doubt, err on the side of buying more bottles of each wine than you think you’ll need (in other words, always round up those calculations). This will allow your guests to revisit their faves later and maybe provide you with some tasty leftovers as well.

We came upon an extremely helpful guide written recently by East Coast-based wine writer Joe Roberts. In his book Wine Taster’s Guide, Roberts strongly recommends a wine theme for your tasting party. “Whether it’s exploring a style, like bubbles from across the world, or a grape variety showdown like U.S. Pinot Noir vs. Burgundy, or a region (coastal Northern California, anyone?), choosing a theme is the best way to maximize your tasting flow, and is limited only by your imagination,” says Roberts, who adds, “and your budget.”

Use Your Bar Cart 

To make even more room for tasting, you could have some of your wines ready to go on a handy serving cart. A wheeled welcome bar cart is a fantastic idea for tastings in general, and a great way to get things rolling (no pun intended). We like to keep ours stocked with inviting glasses of chilled sparkling wine, like the Banshee Ten of Cups and Foley Sonoma’s Brut Sparkling, both of which are available in our ​​Double Bubbles set. You could also plan on pouring a full-flavored, delicious still white—it’s no secret that we’re fans of Chardonnay, and our Chardonnay Showstoppers set includes offerings from Chalk Hill, Ferrari-Carano, and Silverado Vineyards. If you want to get advanced, augment your cart with printed index cards that include interesting facts about the wine, producer, region, or grape variety for guests to pour over while they pour a second glass.

Glassware Tips

Speaking of glasses, you needn’t get too fancy with your stemware. You’ll want to avoid poorly made or colored tasting glasses, but any decent transparent glass that’s tulip-shaped (to expose the wine to air and focus its aromas) and has a thin rim (so that the wine lands gently on the tongue) will work just fine for sparkling and still wines. You’ll definitely want at least two glasses per guest; that way, they can compare wines side by side if they wish and have a spare in case one of their glasses breaks).

If sweeter wines are your thing, they’re best left for after dinner or paired with dessert. The same goes for stronger fortified wines as well. The general rule of thumb: order your wine tasting from lighter to stronger alcohol by volume, and/or from drier to sweet sugar levels.

Offer a Cheese Board and Snacks

To feed your intrepid fellow tasters, Roberts advises to go easy on the flavor-factor, “you’ll want snacks that aren’t over-the-top flavorful so that your wines can be the focus before dinner,” he says. To make life much, much easier on yourself, have snacks ready to go beforehand, plated on serving trays that are easily moved on and off the dining table. That will ensure you always have plenty of table room for multiple glasses of wine.

As far as having snacks ready to go, cheese boards are perfect for this—not only do cheeses make exceptional hors d’oeuvres to pair with your wine selections, but they’re also easily swapped out for other pre-prepared boards with additional cheeses or other nibbles.

And that’s it! Cheers to an easy party format for holiday gatherings, and wine discoveries for all your guests.