"Everything you can fit in a Box' Sale
|
|
|
|
|
|
|
|
|
|
Gruet Blanc de Noirs and Grilled Scallops with Grilled Corn and Zucchini Salsa
by Christel Stiver
Gruet Blanc de Noirs and Grilled Scallops with Grilled Corn and Zucchini Salsa
Steamy summer days invoke a need for refreshment...iced tea, lemonade, a cold beer....or even better a glass of sparkling wine. For me nothing can compare to the tingly sensation of bubbles combined with the chilly crispness that sparkling wine provides.
There are many to choose from these days, especially outside of the Champagne region, such as Prosecco from Italy, Cava from Spain, and Sekt from Germany, all offerering great value and flavor. Even the U.S. has made great strides with sparkling wines. Not just in California either, one of my favorite sparkling wines is found south of Colorado in New Mexico. I know what you are thinking….desert landscapes and an arid climate...doesn't sound suitable for growing grapes does it? Actually with some of the highest vineyards in the U.S., at 4300 feet, the mountains of New Mexico temper the dry hot days with cool nights, and the dry air actually wards off issues with mildew and grape rot so wines can be produced without pesticides.
The potential for grape growing in New Mexico was first discovered by a group of European winemakers that had success with their plantings. Owner of a Champagne house in France, Gilbert Gruet stumbled across this group of winemakers while traveling thoughout the southwest in 1983 and was inspired to grow grapes and produce a wine of his own style. Gruet re-located his family from France to New Mexico in 1984, and five years later released his first sparkling wine.
Offering several styles of sparkling wine from Brut Non-Vintage, Rose and Demi-Sec (semi-sweet) one of my favorites from Gruet is the Blanc de Noirs. Blanc de Noirs, literally meaning "black of whites" is a white sparkling wine produced from 100% pinot noir grapes. The wine is golden straw in color with slight hues of pink from the skins of the pinot noir grape.
The Gruet Blanc de Noirs is defined by its toasty aromas and charming raspberry and strawberry cream flavors. The wine spends a minimum of two-years aging incorporating richness and depth to the wine. It is delightful enough to drink on its own, but the richness makes it a prime accompaniment to serving with food. To showcase the true depth of this wine, I paired it with Grilled Scallops served with a Grilled Corn and Zucchini Salsa. The Gruet harmonizes well with both the slight sweetness of the corn and the scallops and the subtle smoky flavors of the grill. The scallops and salas together with the Gruet celebrate the best of summer eating and drinking!
Grilled Scallops with Grilled Corn and Zucchini Salsa
Serves 4
12-16 large, sea scallops (dry-pack is best) *plan 3-4 scallops per person
2 Medium Zucchini
2 Ears Corn
2 Roma Tomatoes, finely diced
1 Medium Red Onion, finely diced
2 Jalapenos, de-seeded and finely diced
1 tsp hot sauce (add more if you like heat)
1 Lime
2 Tablespoons Cilantro, finely chopped
Salt, pepper, ½ cup olive oil
Directions:
Heat a Charcoal or Gas Grill. Slice the zucchini horizontally and then lengthwise into 1-inch thick slices. Season with salt, pepper and rub with olive oil.
Grill the corn with husk turning until charred on all sides and corn tender, about 10 minutes. Grill the zucchini on each side until slightly charred.
Allow vegetables to cool. Combine all other ingredients above in a bowl. Remove the corn from the husk and carefully shave the kernels from the corn with a knife. Add the corn to the mixture. Finely chop the zucchini into small cubes. Add the zucchini to the mixture. Mix thoroughly and season with salt and pepper. Add more lime juice or hot sauce as desired.
Pat dry each scallop and lay them on a tray. Sprinkle on some olive oil, coating scallops on all sides. Season the scallops with salt, black pepper, making sure that the seasoning covers all sides.
Grill for about 2 to 3 minutes on each side. Spoon the salsa over each scallop. Serve immediately.
