Don’t believe anyone who says new world wines don’t pair well with food.
We could not agree more. For starters, our wines (yes, produced in the “New World”) not only pair well with food, but have also been singled out by chefs a few times over for recipes such as this: Black Bean Corn Cakes. Sometimes it seems that the term “food wine” has been high jacked by those wishing to promote their high acid, low concentrated wines that are nice, but not always great – interesting but maybe not compelling.
I readily admit that high acid wines do well with food, namely for their ability to cleanse a palate much like sorbet offered between the courses of a long meal. These wines also tend to prevent palate fatigue by keeping the senses fresh while you enjoy your meal. But are New World wines completely incapable of this? I think not. The key to Continue reading
It is that time of year. No, it’s not only the grape harvest – it’s also the Nantucket Bay Scallop harvest. For decades now the Donelan family has enjoyed the fruits of Nantucket, including the annual scallop season, which comes every October. Here Joe Donelan describes their annual tradition. (I’ve tried Christine’s recipe, it is wonderful!)
The family spends a great deal of time on Nantucket Island, and while whaling was the life-blood of the island for about a hundred years, most of us know it for beautiful beaches, historic towns and incredible sailing. For locals, every October 1 is what the island is all about – when “Family Scallop Season” opens.
Nantucket Bay Scallops are considered the finest bay scallops found anywhere in the world, which is why we look forward to this rite of Fall here in New England. These small, tender, and velvety little beauties have a wonderfully intense flavor. Every year we look forward to getting in the bay with our gear to haul bushels, which we bring home to my wife Christine.
Our son Tripp Donelan is the primary hauler for our family. We display our licenses on our bibs and hats. Only a bushel of scallops per day is permitted and a few of our favorite spots include Monomoy, Hither Creek, Shawkemo, and Madaket Harbor. You can either haul them with a rake or simply dive for them.
The following recipe is one of our favorites and while many people love them raw, this sauté over pasta is terrific. Which wine? We think both our 2009 Venus and our 2010 Nancie Chardonnay pair wonderfully with this dish. The sweetness of the scallops with the minerality of the wines makes for an incredible combination. Even if you can’t get Nantucket Bay Scallops we encourage you to cook with your family and friends this Fall while sharing a bottle or two of Donelan wine. Enjoy and please let us know what you think of the pairing. (Join the Donelan Community)
Nantucket Bay Scallops with Fresh Pasta. Continue reading