I am excited to share with you all one of my new favorite wineries I have discovered! Landmark Vineyard Winery sources grapes from the finest vineyards in California, including Sonoma, Monterey and Santa Barbara Counties, to produce wines that capture the uniqueness of the region, appellation, and at the pinnacle, a single vineyard.
Disclosure: Landmark Vineyards has asked me to help promote their wine mentioned in this post. I am a big fan of their wine and proud to help with their marketing. I was not compensated for my time, other than the wine to do food pairings. Opinions are my own.
Just a little information about this amazing Chardonnay: It is a 10 month French oak wine, 100% Chardonnay, with 14.2% alcohol. This Chardonnay reminds me of the wine you drink out by the pool in the summer months along side a cheese and fruit platter. The fruit forward tones in this wine dance on the tongue wonderfully. Since it is no longer summer, I paired Landmark’s Chardonnay with lemon butter scallops. White wine and fish – what would be better, right?
Additionally, this 2013 Overlook Chardonnay has a bright, medium gold color with complex aromas of ripe pear, Meyer lemon, sage and lemon curd. On the palate flavors of quince, pear blossom, apricot, and pie crust are balanced by lively citrus notes completing this refreshing wine.
Besides this dish, you can also pair this wine with grilled salmon, roasted poultry dishes, sashimi, lighter meat dishes such as seared pork tenderloin and quinoa salad with seasonal vegetables.
Like just mentioned, Chardonnay pairs wonderfully with veggies, which is why I chose this particular veggie. 🙂 Although Brussels Sprouts are easily readily year-round, their peak season is September – mid February. This cool weather vegetable has a chalk full of phytonutrients, which may help protect against cancer. Brussels are a member of the cruciferous vegetable family (just like broccoli, cauliflower, and kale), and contains vitamins A and C, fiber, potassium. folate, and iron.
I hope you enjoy this wine and recipe!
For the scallops
- 10 scallops
- Juice of 1 lemon
- 1 Tbsp. fresh garlic
- 4 Tbsp. unsalted butter
- For the Brussels Sprouts
- 3 cups fresh Brussels Sprouts trimmed and cut in half
- 1/2 cup dried cranberries
- 3 Tbsp. balsamic reduction
- 2 Tbsp. EVOO
- salt and pepper to taste
- Preheat oven to 400 degrees F. In a cast iron skillet, toss the Brussels, EVOO, salt and pepper together. Cook for 20 minutes or until Brussels get some color.
- While these are cooking, prep the scallops. Rinse well and pat dry with a few paper towels. In a medium skillet, heat 3 Tbsp. butter. Once melted, drop in the scallops and cook on each side for 2 minutes. Remove from pan, set aside and keep warm. In the same skillet, melt remaining butter and add in lemon juice and garlic. Heat for 1-2 minutes, and add in scallops. Remove from heat.
- By this time, the Brussels should be done. Mix in the balsamic and dried cranberries. Enjoy with scallops on the side!