Friday, May 7, 2021

Bottle Shock #FoodnFlix

Our FoodnFlix selection this month was the movie Bottle Shock based on the true story of California winery Chateau Montelena winning out over French wines in a blind tasting held in Paris in 1976.

This is the wine and the competition that put California and the USA on the map in regards to winemaking.

Chateau Montelena Chardonnay

Food'nFlix is a fun group that gets together each month, watches the same film chosen by one of the members and then creates a recipe inspired by the film, sharing it on their blog sometime during the said month.

Bottle Shock Movie

This month's film, Bottle Shock, was chosen by Debra of Eliot's Eats.  You can learn more about our club and how to join in the fun in her announcement post.

This movie stars Alan Rickman, Bill Pullman and Chris Pine.   Steven Spurrier, played by Rickman, is a wine shop owner from Britain currently living in France.  His shop is struggling but he has one loyal customer who happens to be from the USA who encourages Spurrier to hold a blind tasting to introduce the French to some of the wines made elsewhere, specifically, Napa Valley in California.

Spurrier travels to California where he stumbles upon Jim Barrett (Pullman) the vintner and owner of Chateau Montelena and his son Bo (Chris Pine).  Spurrier tells them of his plan for the blind tasting.  Jim refuses outright, thinking that the French will use this as an opportunity to embarrass the USA wineries.

Bo, however, doesn't agree and sneaks Spurrier a couple of bottles to take back with him.  Due to the process of making this wine with little or no oxygen the Chardonnay pours an unappetizing brown hue.  Bo discovers that this is only temporary and rescues all the wine that his father had sent to be disposed of believing it to be tainted.  

Chateau Montelina Chardonnay

Once the bottles are rescued and the wine has returned to it's gorgeous, clear golden, Bo travels to France where lo and behold Chateau Motelena's Chardonnay wins the blind tasting and history is made.

It was a very interesting movie that I enjoyed very much.  There was a smattering of comedy, drama and romance interspersed throughout so it didn't feel to much like a documentary.

As soon as the film was over I went to to see if they had any Chardonnay from this winery.  They did and I had to order it even though it was much more than I would normally pay for a Chardonnay.  

Seared Scallops

I decided that I would open this bottle of Chard for our Anniversary dinner that started with seared scallops.  Let me tell you this was a very nice bottle of wine.  Was it worth twice the price of other Chardonnay's I have had?  No.  But I did enjoy it and it paired very nicely with our scallops.

Chateau Montelena with Seared Scallops

If you haven't watched this movie you might want to order it up, pour yourself a glass of chardonnay, sit back and enjoy and fun night of relaxation.  Then go to Debra's announcement post and join us for this month's event.

Appetizers, First Courses, Seafood, Scallops, Garlic, Butter
Appetizers, First Course, Seafood
Yield: 2 first course servings
Author: Wendy Klik
Seared Sea Scallops in Garlic Butter

Seared Sea Scallops in Garlic Butter

Sweet, tender sea scallops seared to perfection and tossed with a garlic butter sauce.
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min


  • 4 Large Sea Scallops, side muscle removed
  • 1 T. butter, divided
  • 1/2 T. olive oil
  • salt and pepper, to taste
  • splash of white wine
  • 1 clove garlic, minced


  1. Wash and pat dry the scallops.  Season with salt and pepper.
  2. In medium skillet over medium high heat, melt half of the butter with the olive oil.  When hot, add the scallops and sear for 3-4 minutes on each side, until golden brown and cooked through. Remove to a plate.  Add a splash of wine to the pan and cook scraping up any browned bits stuck to the bottom of the pan.  When wine is mostly evaporated add the remaining butter and the garlic and cook for about half a minute before returning the scallops to the pan.  Toss the scallops in the butter until coated and rewarmed, about another half a minute.  Serve immediately.

Nutrition Facts



Fat (grams)


Sat. Fat (grams)


Carbs (grams)


Fiber (grams)


Net carbs


Sugar (grams)


Protein (grams)


Sodium (milligrams)


Cholesterol (grams)

Created using The Recipes Generator


  1. I've got the same bottle in the wine shelf but have not had time to taste it yet. (I know, how does that happen???) I was wanting to do my own blind tasting but it just hasn't happened yet. Love the scallops! Have a great weekend!


I enjoy getting comments and feedback from my audience. Please let me know what you think, keeping in mind that we are all entitled to our own beliefs and opinions. I am happy to hear yours as long as they are stated nicely.