Pinot Noir can be tricky to pair with seafood because it is delicate, but it can also surprise and delight in many facets. Chef Brian developed a deep love of Pinot Noir from his time spent in Burgundy where he was exposed to many fish preparations served with Pinot. Since Pinot Noir is relatively low in tannins, it gives it a good chance to enhance many seafood dishes. The 2012 Jana is one of those Pinot Noirs that has ample acidity and a freshness in its fruit profile allowing it to stand up and sing with this rich and round preparation of Scallops.
Sauté the shallots in a heavy bottom 2-quart saucepan and cook until translucent then add the peppers, tomatoes and clam juice. Cook on medium for 5 minutes, or until it’s reduced by ⅓, then add the cream. With an immersion blender, purée the sauce until combined and strain through a fine mesh strainer. Place the sauce back into the pan and reduce another 5 minutes or until reduced by ½. Salt and pepper to taste.
Season the scallops with salt and pepper. Place with the butter in a heavy zipper lock or vacuum seal bag and seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath set to 180 degrees and set the timer for 6 minutes.
Warm four large, shallow pasta bowls and distribute the sauce evenly between them. Place the poached scallops in the center of the plate and add a pinch of the micro arugula on top of the scallop. Drizzle a little EVOO around the scallops and serve with the 2012 Jana Winery Pinot Noir, Napa Valley.
Andis Wines, Scott Harvey Wines, and Vino Noceto will host a weekend of events to celebrate the 150-year Anniversary of the Original Grandpère Vineyard (OGP), also known as Vineyard 1869. Over the course of two days, guests to Amador County will have a chance to taste, sip, and explore the Zinfandel vineyard heralded as the oldest documented Zinfandel Vineyard in America.
Guests with a Tour and Passport Tasting ticket will have a chance to walk amongst the ancient vines themselves – Saturday with winemaker Rusty Folena of Vino Noceto and Sunday, with past proprietor & winemaker, Scott Harvey. Tours will meet at the vineyard at 10 a.m., weather permitting. The tasting passport and tour package is $65 per person ($45 for Wine Club Members). Reservations are required, as space is limited to 24 people.
Each winery will be offering current and library vintage tastings of their OGP/Vineyard 1869 Zinfandel, paired with small bites. The passport ticket is $45 per person ($35 for Wine Club Members) and it will grant you access to all three locations, plus a 15% discount on 3 or more bottles of “OGP” Zinfandel purchases for the weekend.
The Original Grandpère Vineyard dates back to the 1860s and was named 2016 Vineyard of the Year by the California State Fair. Still in production today, only four wineries are privileged enough to receive fruit from this vineyard, three in Amador County - Andis Wines, Scott Harvey Wines, and Vino Noceto – with the fourth being Macchia in Lodi.
The identity of the original planters is not officially known, although genealogical research has narrowed it down to the Upton family: either to John D. and Mary T. Upton, the original settlers, or their daughter Martha Upton and her spouse George Rouff, who were married in May 1866. An 1869 land deed shows grapevines planted on the 10-acre site, located in the Shenandoah Valley about five miles northeast of the town of Plymouth.
Click here to purchase tickets to this celebratory weekend! Wine Club ticket pricing available.
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