Spier Signature Chenin Blanc 2023

Spier Signature Chenin Blanc 2023
The Spier Signature Chenin Blanc is a delightful unwooded white wine from the Western Cape region of South Africa, pale straw in colour with a greenish hue.
Tasting Notes:
This Chenin Blanc is both crisp and fruity, with flavors of green guava, pear, apple, and hints of litchi on the nose and a well-balanced palate with a strong finish. It has lively acidity, making it appealing even to Sauvignon Blanc enthusiasts.
Trusted Expert Storage and Service Recommendations:
Serve at 7-10 degrees Celsius in a Sauvignon Blanc glass.
Coquilles Saint-Jacques
Serves 4
Recipe By All Recipes
Ingredients:
- 2 tbsp unsalted butter
- ½ cup diced shallots
- ½ pound white button mushrooms, sliced
- Salt and freshly ground black pepper to taste
- 1 cup white wine
- 1 pound sea scallops
- ½ cup heavy whipping cream
- 1 egg yolk
- 2 tsp minced fresh tarragon
- 1 tsp lemon zest
- 1 pinch cayenne pepper, or to taste
- 4 large oven-safe scallop shells
- ¼ cup shredded Gruyere cheese
- 1 pinch paprika
- 8 fresh tarragon leaves
Instructions:
- Melt butter in a large skillet over medium heat; add shallots and sauté until translucent, 5 to 8 minutes. Stir in mushrooms, salt, and black pepper; increase heat to medium-high and cook, stirring often, until mushrooms are golden brown, about 10 minutes.
- Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon; bring to a simmer. Gently place scallops into wine and poach in the mushroom mixture until barely firm, about 2 minutes per side; transfer scallops to a bowl. Strain mushroom mixture into another bowl, reserving mushrooms and cooking liquid separately.
- Return strained liquid to the skillet, pour in any accumulated juices from scallops, and stir in cream. Bring to a boil and cook, stirring often, until cream sauce is reduced by about half, about 10 minutes. Turn off heat and let mixture cool for 1 minute.
- Quickly whisk egg yolk into cream sauce until combined. Transfer skillet to a work surface (such as a heat proof countertop or cutting board) and stir 2 in teaspoons tarragon, lemon zest, and cayenne pepper.
- Divide mushroom mixture into scallop shells, spreading it out to cover the bottoms of shells; place about 3 scallops onto each portion. Spoon cream sauce over scallops to coat; let sauce drizzle down into mushrooms. Sprinkle lightly with Gruyère cheese and paprika.
- Preheat the oven's broiler. Slightly crinkle a large sheet of aluminium foil and place onto a baking sheet. Place filled shells onto foil and press lightly to help them stay level.
- Broil in the preheated oven until bubbling and the cheese is lightly browned, 5 to 6 minutes.
- Transfer to serving plates lined with napkins to prevent shells from tipping; garnish each portion with 2 crossed tarragon leaves.
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