2014 Pinot Gris – Vin Gris

The Pinot Gris-Vin Gris is a wonderful addition to the Pinot Gris line-up at Red Newt. In 2014 we made two distinctly different Pinot Gris from the fruit gown at Curry Creek Vineyards. The single-vineyard bottling follows the traditional style of Red Newt winemaking for Pinot Gris, while the Pinot Gris – Vin Gris takes a unique path and does have a decent amount of barrel aging and went through malolactic fermentation. The result of this fermentation process is the lovely fruit of Curry Creek Vineyards with a more unctuous mouthfeel and a softer creaminess.

Most of you have met our long-time tasting room staffer and music coordinator Heather, and if you have met her even once you know how passionate she is for Finger Lakes wine and food. This recipe comes from her kitchen and is a great addition to the Red Newt Pinot Gris recipe portfolio!

RECIPE:

Ingredients:

• 1# salmon
• ½# sea scallops
• ½# raw jumbo shrimp
• 4T. butter

Marinade:

• 2t. Lime juice
• 2t. Ground black pepper
• 2t. Cajun Seasoning
• 2T. Extra Virgin Olive oil

Rice Pilaf:

• 1c. Jasmine rice
• 2T. butter
• 1 ½ c. Veggie stock
• 10 baby carrots chopped

Sauce:

• ¼ c. Maple syrup
• ¼ c. Whiskey
• 2 t. Soy sauce
  

Prepping Seafood:

In a bowl combine ingredients for the marinade and mix well. Marinate the peeled raw shrimp and scallops in ½ the marinade and the salmon filet in the other half and set aside.

Rice Pilaf and Beans:

Melt the 2T. Butter in a saucepan on med-high heat. Add the chopped baby carrots and rice and stir frequently and cook until the rice is a golden brown. Add stock, bring to a boil, reduce heat to simmer and cook for 15 minutes. Set aside. Cook green beans, drain, and add a dash of butter, salt, and pepper to taste.

Cooking Seafood:

Melt 2T. butter in a pan over med-high heat. Once the pan is hot add the shrimp and scallops to the pan. Cook 2-3 minutes per side. Once cooked, remove from heat and set aside. Add remaining 2T. Butter to saucepan on med-high heat. Place salmon meat side down into the pan and cook for 5-6 minutes. Remove salmon from the pan and let it rest. 

Sauce:

Take the pan you cooked the seafood in and add ½ c. water to raise flavor from the pan and add remaining sauce ingredients. Bring to a boil and reduce until slightly thick. 

Lay the rice pilaf down on a plate, add some green beans to the side, add your seafood and drizzle all with the sauce and a little fresh lime juice. Enjoy!