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Pairings: Risotto with chardonnay

Our Wine of the Week, Flora Springs 2012 Napa Valley Barrel Fermented Chardonnay ($35), is a crowd pleaser, offering a big mouthful of fruit from the first sip to the last. Oak is reined in, leaving mango, papaya, Bartlett pear, chermoya and Golden Delicious apple on center stage.

There is a flourish of honey, too, which hooks up with the wine's alcohol, 14.2 percent, to give a perception of sweetness that encourages the fruit flavors to blossom. Yet there are also enough citrusy flavors and acidity to keep the wine refreshing and lively. I think it is best served cold but it does not turn flabby as it warms in the glass.

At the table, you'll enjoy this wine with shellfish, especially lobster, scallops and rock shrimp. It also resonates beautifully with polenta, carrots, turnips, beets, parsnips, sweet potatoes, bananas, chicken and pork tenderloin, and it goes well with mild curries made with coconut milk. A simple chicken curry with banana raita alongside is a beautiful match.

It will also snuggle up nicely with paella, which is, admittedly, a big production for the home cook, especially if you don't have previous experience making it. For those who do and may want to tackle it to enjoy with this wine, I've posted a recipe for my version of a fairly simple paella at “Eat This Now,” which you can find at pantry.blogs.pressdemocrat.com.

For today's recipe, I'm pairing the sweet earthy flavor of carrots and the sweet briny taste of scallops with creamy rice for a voluptuous dish.

Seared Scallops and Carrot-Cumin Risotto

Makes 3 to 4 servings

5 tablespoons olive oil

3/4 pound carrots, peeled and cut into small dice

5 to 6 cups chicken stock or broth, hot

2 shallots, minced

1 garlic clove, minced

2 teaspoons ground cumin

— Kosher salt

1 1/2 cups Carnaroli or Vialone Nano rice

— Black pepper in a mill

3 tablespoons clarified butter

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