Founders and the self proclaimed "Three Fat Guys," Tony, Daryn, and Jason like to say that they were brought together by fate on a lucky day in April 2006. All three were drafted by the Green Bay Packers to play in the National Football league as offensive lineman. Tony, Daryn, and Jason had neighboring lockers during their rookie season for the packers, quickly earning the nickname frequently given to offensive lineman- the "fat guys". The three quickly formed a friendship centered around football, food, and really good wine.
Tony Moll of Three Fat Guys is a fourth generation Sonoman who grew up watching his family drink wine at all the significant moments of celebration during their life. His curiosity about wine started at a young age, taking every opportunity once he was of age to learn from the local experts here in Sonoma.
Through their frequent travels and road games, the Three Fat Guys found that they all shared a passion for great food and wine, and quickly decided that they would embark on a new journey together- making wine. From the moment they started, they knew they wanted to create a premium wine that was unforgettable to the drinker, and they have done just that.
More recently, Three Fat Guys has received high praise from the likes of Wine Enthusiast. Their Sonoma Coast Chardonnay and Rutherford Cabernet Sauvignon both earned a 92 point score when reviewed. They are also launching their wine club where you can get 2, 6, or 12 bottles of each new release 3 times per year. Join their wine club by clicking here! If you are local and would like to pick up a single bottle or try a glass of their wine you can find it at the Red Grape, the Swiss Hotel, Aventine Glen Ellen, Broadway Market, and Enoteca Wine Bar.
Tony was kind enough to pass along a bottle of their 2015 Pinot Noir for us to enjoy, and with Father's Day around the corner, I decided it was the perfect wine to pair with a date-night-in for you and your husband, dad, or friends. The Pinot Noir pairs particularly well with simply prepared dishes of salmon, pork, or poultry.
Like Tony, my memories of family time are often centered around wine and food. In honor of father's day, I wanted to include a recipe my father passed along to me that would pair beautifully with Three Fat Guy's Pinot. Seriously this Cranberry Port Reduction Sauce is out of this world and tastes fabulous over just about anything- but especially pork, beef, or venison. Since we are pairing this recipe with the Three Fat Guys Pinot Noir, we recommend pouring it over pork.
My dad is my go-to guy for any questions I have about food and wine, and definitely instilled a love for food and cooking in me from a young age. If I recall correctly, the first thing he ever taught me about cooking was that you can never have too much food, and the second was that any recipe (with the exception of baking) should be seen more as suggested guidelines rather than something to be followed to the letter. I think Tony and my dad would agree that the only thing that can make a great meal better, is a fabulous wine to go with it. I hope you enjoy my Dad's recipe, and highly recommend that you pick up a bottle of Three Fat Guys wine to enjoy alongside it!
Port & Cranberry Sauce for Pork, Beef, or Venison
- 1 cup chicken stock or canned low-salt broth
- 1 cup beef stock or canned beef broth
- 1/2 cup ruby Port
- 1/3 cup whole berry cranberry sauce
- 1 tablespoon butter
- Meat of choice (enough to serve 4 people)
Combine chicken and beef stocks in heavy small saucepan. Boil until liquid is reduced to 1 cup, about 15 minutes. Add Port and boil until liquid is reduced to 3/4 cup, about 15 minutes. Whisk in cranberry sauce and simmer until sauce thickens slightly, about 4 minutes. Whisk in 1 tablespoon butter. Season sauce with salt and pepper to taste. Set sauce aside, and season meat with salt and pepper. When the meat has finished cooking (method varies on meat choice) pour sauce over meat and enjoy!