The French Winophiles are exploring the White Wines of Rousillon this month.....
Lynn of Savor the Harvest asked the French Winophiles to explore the White Wines of Rousillon. You can learn more at her invitation post.
Let's see what White Rousillon wines everyone found to share this month.......
- Wendy from A Day in the Life on the Farm pairs American Bay Scallops with French Roussillon Blanc.
- Cindy at Grape Experiences shares A Perfect Al Fresco Lunch in Roussillon: Domaine d’Aussières Chardonnay 2018 and Creamy Crab Quiche.
- Jeff from Food Wine Click! presents Banyuls Pet-Nat with Treats à La Buvette.
- Allison and Chris from ADVineTURES discuss Domaine Lafage Cuvée Centenaire: The Essence of Rousillon.
- Melanie at Wining With Mel tells us about her Adventures in Roussillon White Wines.
- Linda from My Full Wine Glass explains A Roussillon Blanc Turns My Thoughts Toward Chicken.
- Gwendolyn at Wine Predator give us Testimony to Potential: Chapoutier’s Bila-Haut Cotes du Roussillon Blanc Paired with Halibut.
- Robin at Crushed Grape Chronicles talks about Snow Capped Pyrenees to the Mediterranean Sea – Exploring the Stunning and Diverse Roussillon Wine Region.
- Cathie from Side Hustle Wino shares Why You Will Love the White Wines of Roussillon.
- Lauren at The Swirling Dervish tells us about Biodynamics and the Butterfly Effect: A Labor of Love in Roussillon.
- Camilla of Culinary Adventures with Camilla offers A Summer Pairing: Salade Niçoise + Bila-Haut Côtes du Roussillon Blanc 2017.
- Susannah from Avvinare pours Muscat de Rivesaltes – A Marvel from Roussillon.
- Katrina from Corkscrew Concierge hosts An Exploration of Roussillon White Wines.
- Terri at Our Good Life writes about Summer Love and White Wines from Roussillon.
- Payal at Keep the Peas whips up Northern Thai Food and a Roussillon Muscat.
- Nicole at Somm's Table is having Fun with Ramen & Saint-Roch Cotes du Roussillon Vieilles Vignes Blanc.
- And host Lynn of Savor the Harvest offers Distinctive Roussillon White Wines for your Buy List.
This Bila-Haut White Blend is by Michel Chapoutier. Chapoutier is a well known wine maker it the Rhone Valley. He is considered one of the best wine makers in France. This wine is biodynamic and reasonably priced at less than $15 from wine.com.
I knew that I wanted to pair this wine with seafood. I had some Bay Scallops in the freezer that I decided to cook up in an herbed wine sauce.
Our daughter, Jessica and her family were joining us for dinner. Her guy, Julien, is a vegetarian so I made up a large bowl of pasta with summer vegetables and served the scallops seperately for those who wanted to add them to their pasta.
This is a quick easy dinner and perfect paired with the Bila-Haut, both with or without the scallops.
The wine pours a golden yellow. It smells of fruit and hay. It is light and crisp with hints of apple and a medium acidity that played off with the tender sweetness of the scallops.
Yield: 4 servings
Bay Scallops in White Wine Herb Sauce
Tender Bay Scallops sauteed in butter and olive oil with garlic and finished with a splash of white wine and fresh herbs.
Prep time: 5 MCook time: 15 MTotal time: 20 M
Ingredients:
- 1 lb. bay scallops
- 1 shallot, cut into dice
- 1 clove garlic, minced
- 1 T. olive oil
- 2 T. butter
- 1 c. white wine
- 3 sprigs thyme
- salt and pepper, to taste
Instructions:
- Melt the butter with the olive oil over med high heat in a large skillet. Add the shallot and garlic, cook and stir for a minute, until fragrant. Add the scallops, cook and stir, coating with the garlic mixture. Stir in the wine and add the thyme. Cook until wine is reduced to a buttery sauce and scallops are cooked through.
Calories
264.39
264.39
Fat (grams)
10.11
10.11
Sat. Fat (grams)
4.37
4.37
Carbs (grams)
9.90
9.90
Fiber (grams)
0.46
0.46
Net carbs
9.44
9.44
Sugar (grams)
1.42
1.42
Protein (grams)
23.74
23.74
Sodium (milligrams)
880.36
880.36
Cholesterol (grams)
61.76
61.76
Property of A Day in the Life on the Farm
Looks delicious! I poured that same wine. Cheers.
ReplyDeleteThanks Cam.
DeleteI considered bay scallops for the Bila-Haut. Sounds delicious. Next time!
ReplyDeleteIt paired well Linda.
DeleteI’m drooling. This looks so good and I am really hungry now!!
ReplyDeleteIt was good Terri. Cheers.
DeleteAs much as I like scallops, the vegetarian version of the dish looks wow! And I imagine the richness of both dishes was nice with the wine?!?
ReplyDeleteYes, it was equally good with or without the scallops.
DeleteChapoutier wines are always worthwhile, and so nice you figured out a way to accommodate your vegetarian family members!
ReplyDeleteI'm getting used to it now Jeff. I always try to have a vegetarian option at every gathering.
DeleteI love scallops! Did you use the Chapoutier for the sauce as well or save it for drinking only?
ReplyDeleteOh no...I was too selfish, I saved it for drinking and used my black box Chard for cooking.
DeleteWhat a great way to put together a dinner for vegetarians plus! It looks delicious. I love the description "fruit and hay". I often get "hay" on wine. I don't see it often in descriptions. I wonder if it is just familiarity with the scent. Lots of summers walking hay fields and being around while it is being bailed and the slightly different smell when it is in the barn. It's a definite scent memory for me.
ReplyDeleteGlad I could bring back a happy thought for you.
DeleteYou had me at scallops. I love them and see how this dish would be completely delightful with this wine. A really smart and easy way to accommodate different dietary needs in one dish! YUM
ReplyDeleteThanks Nicole.
DeleteThis is truly the essence of summer. Absolutely love the pairing.
ReplyDeleteThank you. So did we.
DeleteThe food looks terrific and based on your tasting notes I'm sure it paired wonderfully with the wine!
ReplyDeleteIt did Payal.
DeleteWhat a beautiful summer plate! And you definitely got your hands on a delicious wine, too.
ReplyDeleteHi Wendy, it's Lauren. For some reason I'm showing up as "unknown." I'm trying to fix it now.
DeleteThanks Lauren, I have been having some problems commenting on some of the blogs as well....not sure what is going on.
DeleteI'll be making this bay scallops recipe ASAP! I think I have the Bila Haut already so it's a win all around. Thank you!!
ReplyDeleteEnjoy Cindy...Cheers.
Delete