Below you will find 3 recommended pairings, 1 for each of your wines. Enjoy!
Viberti 'Filebasse' Chardonnay 2020
Pairing: Prosciutto Wrapped Pears
Recipe by: Peggy Perry | Serves 4
- 1 teaspoon ginger
- 2 tablespoons softened cream cheese
- dash of fresh lemon juice
- 2 ripe Bartlett pears
- 16 slices prosciutto
- chive stems
- In a small bowl, add the cream cheese and grate ginger in
- Squeeze in a few drops of fresh squeezed lemon juice and stir to combine
- Cut the pears in 8ths and drizzle fresh lemon juice over to prevent browning
- Take a slice of prosciutto and spread a smear of ginger scented cream cheese on it, place a chive stem and then wrap around sliced pear
St. Supery Rosé 2019
Pairing: Garlic Basil Seared Scallops
Adapted from: Inspired Taste | Serves 4
12 large scallops
2 teaspoons all-purpose flour, optional
Salt and fresh ground black pepper
2 tablespoons oil, such as olive oil, avocado oil or grape seed oil
1 1/2 tablespoons butter
2 garlic cloves, minced
1 cup fresh basil leaves
3 to 4 lemon slices
- Use a paper towel to pat the scallops dry. Dust one side of the scallops with a small amount of flour, and then season with salt and pepper
- Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops, seasoned-side-down, into the pan. Cook, without moving them until browned, about 2 minutes.
- While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.
- Flip the scallops — if any stick to the pan, wait a few more seconds then try again, gently wiggling them side to side to help release them.
- Add the butter and garlic to the pan, and then swirl the butter around the pan as it melts. Cook another minute or two then take the pan off of the heat. Stir in the basil leaves and lemon slices. Serve.
Louis Latour Bourgogne Pinot Noir 2020
Pairing: Salmon with Roasted shiitakes & Mushroom Sauce
Adapted from: Food & Wine | Serves 4
Mushroom Syrup Ingredients:
Mushroom Syrup Directions:
- In a large skillet, heat the oil until shimmering. Add the shiitake stems and cook over moderate heat, stirring a few times, until deeply browned, 5 minutes.
- Add the water and broth and bring to a boil over high heat. Boil until reduced to 1 cup, about 12 minutes.
- Strain the broth and return it to the saucepan. Boil over high heat until reduced to 1/4 cup, 7 minutes.
- Note: The Mushroom Syrup can be refrigerated overnight. Melt it in a microwave oven before serving.
- Preheat the oven to 450°. Heat a 12-inch cast-iron skillet until very hot. Add the olive oil, shiitake mushroom caps, garlic and jalapeño slices and stir well. Season with salt. Transfer the skillet to the oven and roast the shiitake caps, stirring a few times, for about 20 minutes, or until richly browned and crisp.
- In a large, nonstick skillet, heat the grapeseed oil. Season the salmon fillets with salt and white pepper and add them to the skillet, skin side down. Cook the salmon over high heat for 5 minutes, then reduce the heat to moderate and cook until the skin is browned and very crisp, about 12 minutes longer. Turn and cook the salmon for 2 minutes on the other side, until barely cooked through.
- Transfer the salmon fillets to plates, skin side up. Gently lift the skin off the salmon and lean it against the fillet. Spoon the roasted shiitake caps on the salmon. Drizzle the plates with mushroom syrup and serve with the lemon wedges.