2010 Cornerstone Cellars Willamette Valley Chardonnay
"this beauty of a Chardonnay is extremely well balanced and has a lingering finish that keeps you hooked and in love, it’s actually quite…sexy. Yes, sexy" Wine Julia
Lively aromas of citrus flower, wet stone, slight flint, honeydew melon, and fresh hardy kiwi. Bright and vibrant on the palate, expressing Meyer lemon zest, mineral, lemon lime, vanilla, and slight clove with a long, juicy finish.
Sea Scallops with Cilantro Gremolata and Ginger Lime Beurre Blanc
For Beurre Blanc
- 1 1/2 tablespoons finely chopped fresh cilantro
- 1 small garlic clove, minced
- Finely grated zest of 1 small lime (3/4 teaspoon)
- 2 tablespoons minced shallot
- 1 tablespoon finely grated peeled fresh ginger
- 3 tablespoons fresh lime juice
- 1/4 cup dry white wine
- 1 stick (1/2 cup) cold unsalted butter, cut into tablespoon pieces
- White pepper
Print a shopping list for this recipe View wine pairings Preparation Make gremolata:
- 24 sea scallops (1 1/2pounds), tough muscle removed from side of each if necessary
- 1 tablespoon olive oil
Stir together cilantro, garlic, and zest in a small bowl. Make beurre blanc:
Simmer shallot and ginger in lime juice and wine in a small heavy saucepan until liquid is reduced to about 2 tablespoons.
Whisk in butter 1 tablespoon at a time, adding each new piece before previous one has completely melted and occasionally lifting pan from heat to cool mixture. (Sauce must not get too hot or it will separate.) Pour sauce through a fine sieve into a bowl (discard solids), then return to cleaned pan. Season with salt and white pepper and keep warm while cooking scallops. Sauté scallops:
Pat scallops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, turning once, until golden and just cooked through, 4 to 5 minutes total.
Sprinkle scallops with gremolata and serve with sauce. Read More
AVAs: 50% Yamhill-Carlton, 50% Chehalem Mountains
The 2010 vintage was a classic cool Oregon growing season without the typical warm, dry summer. A wet, cool spring lead to an early April bud break. June and July were cooler than normal and delayed bloom until the first part of July. This pattern continued throughout the summer and resulted in lower yields and a late harvest, commencing October 11 and finishing by the end of the month. The resulting wines are bright and lively, displaying classic chardonnay minerality and citrus notes.
Aged in 100% French Oak of which 24% was new for 16 months sur lies and was bottled in April 2012. 166 cases produced.