C For Men

The dramatic MILLE FIORI floral arrangements featured bursts of purple roses, alliums, hydrangea and clematis, among other blooms.
The ceremony site looks onto the family vineyard.
JENNIFER CAIN and ERIC BROWN on the dance floor.
The dinner menu.
A place setting.
Custom wines created exclusively for the wedding festivities.
Jennifer and Eric at their Texas-themed welcome dinner.

Forever Crush

by slh

Deep in the heart of wine country, Jennifer Cain and Eric Brown say ‘I do’ at a spectacular family home and vineyard.

Jennifer Cain and Eric Brown’s love affair began as many modern romances do—on Tinder. After two years of courtship following the successful right swipe, Eric popped the question along the shores of Lake Tahoe in September 2015.

For the San Francisco-based couple, the venue choice was an easy one: While Eric is vice president of sales for clean-energy company Carbon Lighthouse, Jennifer is a partner and brand ambassador for her family’s business, Hall Napa Valley. (Jennifer’s mother, Kathryn Hall, owns the winery and is a former United States ambassador to Austria.) “Many of our happiest memories are from my family’s home [in Napa] and on the surrounding vineyards,” says Jennifer of the private residence, set in the bucolic hills above Hall Rutherford winery.

Given the backdrop, food and drink were of the utmost importance. And despite the fact that the bride is a vegan and the groom a vegetarian, the welcome dinner was a Texas barbecue, a nod to Jennifer’s home state. Pitmaster Eddie Deen catered, road-tripping from Dallas with two semis filled with Texas smokers and chairs and tables emblazoned with the state seal.

The next day’s black-tie affair—where the bride donned a custom Monique Lhuillier dress—was replete with an alfresco ceremony held on a floating platform built over the pool and a reception staged on the tennis court (“We called it an open-air crystal theater,” says Jennifer of the transformed venue). Dinner, catered by Paula LeDuc, began with two vegan courses—a sweet-corn risotto and a beet salad—followed by a choice of roasted Sonoma lamb or farmers-market cauliflower for the entree. “My wedding planner and I had a rule that roughly half of the food served would be vegan,” says Jennifer. For dessert, guests feasted on carrot cake from Perfect Endings in Napa and a sweets table with bananas Foster and peach cobbler stations.

Naturally, a slew of both fine and sparkling wines were served throughout the evening—including the vineyard’s prize Kathryn Hall Cabernet Sauvignon—but the drinks of choice were the Walt rosé of pinot noir and Hall cabernet sauvignon created especially for the festivities, complete with personalized labels celebrating the couple. SARI ANNE TUSCHMAN

Edited by Lesley McKenzie.
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