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A Zinfully Good Meal

by Farley

scallops with morelsThis post is from a dinner about two weeks ago, but I couldn’t not share. The first course was my second go at a delicious preparation of scallops I got from a trusty wine cookbook: The Perfect Match. You season them with olive oil, sea salt, and thyme, then sear quickly on both sides. The sauce is made with morel muchrooms, sun-dried tomotoes, and shallots sauteed in Chardonnay and a little butter, with more thyme. Therefore, they are ideal dining companions for a slightly buttery Chardonnay.

Rosenblum St.Peters Church ZinfandelThe main course was courtesy of BK–perfectly seared lamb served with a medley of zucchini and seps (kind of mushroom) drizzled with a bit of the Zinfandel. The wine was another older vintage from Rosenblum, one with a cult following. In 1888, a vineyard was planted behind St. Peter’s Catholic Church up in Sonoma County, within the city limits of Cloverdale, with soil of black loam and its fair share of gravel. Among the wines taken from the library, the 2002 St. Peter’s Church Zinfandel was the most expensive. Quite a splurge, but it was one of my favorites I tasted (and I was reimbursed). This time the nose brought me smoke, vanilla, and blackberry with tons of chocolate, pepper, and spice on the tongue. It was thick and delicious, and I only wish there were more.

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Posted in food and wine pairing, fun purchases on July 5th, 2007

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2 Responses to “A Zinfully Good Meal”

  1. Deb Says:
    July 5th, 2007 at 1:19 pm

    Your description of the wine is making my mouth water! Nice looking scallops. Always looking for a new way to serve them. Will try!

  2. Bryon Says:
    July 8th, 2007 at 7:55 pm

    This wine went fast too! I wish there had been two bottles instead of one - definitely one of the best zins I’ve had.

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