Bellavista Franciacorta Cuvee Brut

I really enjoy bubbles, depending on my mood and current state of finances, everything from Prosecco or Cava to the great Champagne houses.  I've also always looked to sparkling wine with a meal as much as a necessary component to a celebration.  Creamy, rich entrees or briny seafoods (think oysters or caviar) are perfectly complemented by Champagne or other bubbles.  One of my favorite food sparklers with food is Bellavista Franciacorta Cuvee Brut.  Franciacorta in Lombardy, Italy is both an appellation and vinification style.  Metoda Franciacorta is very similar to Methode Champagnoise with fermentation in the bottle and aging in cellar on riddling racks for up to six years before release.  Bellavista is probably the most famous winery in the region; founded in 1976 they released their first Franciacorta in 1984 and today own 8% of the Franciacorta Vineyards.  A Blend of Pinot Bianco, Pinot Nero (Pinot Noir) and Chardonnay, the Cuvee Brut is pleasantly yeasty with great acid/fruit balance and green apple, pear aromatics.  So back to the food pairing my first choice is usually Seared Sea Scallops, See the recipe below and toss with some Linguine and brown butter, simple, quick and delicious!

Seared Scallops

Serves: 4 servings

Ingredients

• 1 to 1 1/4 pounds dry sea scallops, approximately 16
• 2 teaspoons unsalted butter
• 2 teaspoons peanut oil
• Kosher salt
• Freshly ground black pepper

Directions

Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.

Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other.  Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center.

Serve immediately

Our Forefather's Vision

"By making this wine vine known to the public, I have rendered my country as great a service as if I had enabled it to pay back our national debt." 
Thomas Jefferson

Who says the vision of past generations is not applicable to modern issues?

Bearboat Chardonnay Russian River 2010

Don't let the tongue in cheek nature of the label fool you, Bearboat is much more than just another critter label.  Owned by Remy Cointreau and made by the talented Raphael Brisbois in California's Russian River Valley, Bearboat has a well deserved reputation for top quality Pinot Noir but its their Chardonnay that I keep going back to.  Chardonnay is a tough category for all wine consumers with so many choices presented by a veritable sea of availability.  Bearboat consistently delivers what I look for, balance, fresh fruit and acidity without being too heavy, buttery or over oaked.  Hand picked fruit is crushed, 35% then is fermented and aged in stainless steel tanks with no malo to preserve the fresh fruit fruit and acid.  The remaining 65% is fermented and aged in new French Oak and goes through malolactic fermentation to bring in the vanilla and buttery notes and a creamy mouthfeel.  The final blend is bottled and consistently is fresh, concentrated and perfectly balanced Chardonnay!