Welcome to today’s issue of “Wine Wednesday”! This wine is available on the ‘Wine by the Glass’ list in all U.S. Morton’s locations and is available in most local wine shops.

Today’s Featured Wine: Chimney Rock, “Elevage Blanc,” Stags Leap District

The Story:

  • Elevage Blanc was created by owner Anthony Terlato to imitate and rival the great white Bordeaux wines of France
  • It is made with Sauvignon Blanc and the rarely used Sauvignon Gris, and it ages very well

The Profile:

  • Rich, balanced, good citrus notes

The Pairing:

  • Bacon Wrapped Scallops: The delicate sweetness of this wine pairs perfectly with the heat of the apricot chutney and the acidity will balance with the richness of the scallop.
  • Shrimp Alexander: The crisp acidity and bright flavors of the wine will harmonize with the butter and delicate shrimp flavors.
  • Caesar Salad: The heat of the dressing and acidity of the lettuce will balance nicely with the bodystyle and flavors of this wine.

The Region:

  • Stags Leap District is a small sub-appellation of Napa Valley where quality Bordeaux grapes are grown

Because this wine is recommended with the Bacon Wrapped Scallops, I thought I’d include the recipe for this incredible dish! Kevin Weinert, our senior vice president of operations, came up with this dish a number of years ago after seeing something similar in one of James Beard’s cookbooks. Beard served oysters wrapped in bacon and called them Angels on Horseback. Our name may not be as whimsical, but these are just as delicious.

Bacon Wrapped Scallops
Serves 6

18 slices bacon (about 1 pound)
18 jumbo sea scallops (1 1/4 to 1 1/2 pounds),
side tendons removed
6 tablespoons unsalted butter, melted
18 to 24 large leaves fresh spinach,
stemmed, rinsed, and patted dry
6 tablespoons Apricot Chutney (recipe included below)

  1. Preheat the oven to 450 F
  2. Soak six 6-inch long bamboo skewers in cold water for 20 minutes.
  3. Place a wire rack on top of a baking sheet, and spread the bacon out on the rack. Bake for 10 minutes, or until the bacon is lightly browned but still pliable enough to wrap around the scallops. (Alternatively, cook the bacon in two skillets over medium heat until lightly browned but still pliable.) Drain the bacon on paper towels. If not using immediately, wrap in a moist paper towel; this keeps it soft.
  4. Wrap a slice of bacon around each scallop. Thread the scallops through the bacon onto the skewers leaving 1/2 inch between each scallop. There should be 3 scallops on each skewer. Cook immediately or cover and refrigerate until ready to use.
  5. Pout the butter into a 9 x 13 – inch ovenproof dish large enough to hold the skewers in a single layer. Put the skewers in the dish and rotate in the butter to evenly coat the scallops, then lay the skewers flat in the pan. Roast the scallops for 4 minutes. Turn and roast for about 4 minutes longer, or until the scallops are opaque and the bacon crisps up.
  6. Arrange three or four spinach leaves on each of six small plates. Carefully slide the scallops from the skewers using a fork or small, blunt knife and put three scallops on each plate on top of the leaves. Spoon a tablespoon of chutney beside the scallops. Serve garnished with lemon halves.

Note: Buy large, fresh scallops without any added preserving solution. Known as dry scallops, these fresh scallops are never bright white but instead are creamy to pale pink.

Apricot Chutney

When you read through the ingredients for this sauce, you might wonder how this could be anything special. Try it! It has sweetness, saltiness and heat, and tastes great with scallops, pork and lamb, and on steak sandwiches. It would even taste good on a tuna sandwich.

Makes about 3 cups

1 tablespoon plus 1teaspoon whole black peppercorns
2 cups prepared horseradish (16 ounces)
2 cups apricot preserves (one 18-ounce jar or a little more)

  1. Put the peppercorns on a cutting board. Crush them by pressing down on them with the bottom of a heave saucepan.
  2. In a fine-mesh sieve or another sieve lined with cheesecloth, strain the horseradish for 2 to 3 minutes, or until reduced to 1 tightly packed cup. Press on the horseradish with a spoon or squeeze the cheesecloth to extract the liquid.
  3. In a small bowl, whisk the apricot preserves until smooth. Whisk in the strained horseradish and crushed peppercorns.
  4. Serve immediately or transfer to a covered storage container ad refrigerate for up to 3 days.

Cheers!

Tylor Field, III
V.P. of Wine & Spirits
Morton’s The Steakhouse