| 2006 Trinchero Chardonnay 750ml "BEST BUY"
California, USA  |
Product Notes:
This Chardonnay displays the tropical flavors and great acidity typical of Trinchero's Los Alamos Vineyard in Santa Barbara County. There's a slight spice on the silky smooth finish.
Many think that Chardonnays must go with cream sauce pastas and lighter dishes, but this Chardonnay can even be paired with dishes that have a touch of heat. Light Asian fare and seafood dishes with a hint of spice also make great accompaniments to this wine. Trinchero's chef pairs the 2006 Chardonnay with pan-seared diver scallops with shitake mushrooms and fresh basil.
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 Food Pairing:
Chardonnay goes well with chicken, seafood, and fish.
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Recipe:
Ginger Orange Scallops with White Wine Recipe
1 lb scallops
1/4 cup orange juice
1/4 cup white wine
1 1/2 tsp ground ginger
1 tsp soy sauce
3 tbsp butter
Mix orange juice, wine, giner, and soy sauce in a small bowl and blend well. Melt butter in large skillet, add scallops and cook, stirring frequently, until scallops are opaque (2-3 minutes). Remove and place on serving platter. Add OJ mixture to the pan and bring to boil. Cook, whisking, until sauce is slightly reduced (1-2 minutes). Return scallops to the pan and cook for around 1 minute.
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