Locals - A Collective Tasting Room
Come visit us at Locals located at the gateway to Alexander Valley in the once sleepy hamlet of Geyserville. Locals is a collective tasting room featuring the wines of 6 local boutique wineries. Taste over 30 unique wines from talented and noted neighborhood winemakers. These are small-scale producers making premium quality and hard to find award-winning wines.
While sampling these unique selections, discover the works of area black and white photographers, listen to music from local Sonoma Country musicians and be intrigued by Locals whimsical collection of art moderne wine accessories. It all combines to create an eclectic and tasty environment.
www.tastelocalwines.com
707.857.4900
yummy@tastelocalwines.com
Wine Tasting - The Sense of Smell
There are a few very important things to note when we "nose" a wine. It is suggested to first smell the wine before swirling, noticing the delicate aromas. Next, swirl the wine and smell again after it is at rest. Depending on the bouquet, you may then notice a profound difference in the odors emerging. Aroma is a smell that originates from the actual grape, with very clear cut characteristics. Aroma is most prevalent in young wines. The bouquet of a wine refers to smells generated as a result of aging; smells found particularly in mature wines that were aged in a bottle. The bouquet generally has much softer and complex characteristics than aromas. Identifying what you smell is usually the most challenging part in wine tasting. Although there are many smell categories used to describe characteristics of wine, none have been exclusively agreed upon.
Sassafras sea scallops with
truffle butter, mushrooms and fried grits
Recipe courtesy of Sassafras
Restaurant & Wine Bar,
Santa Rosa, CA
18 dayboat or diver scallops, 3/4 oz. each
1 1/2 C brut sparkling wine
1 1/2 C fish fumet
4 shallots, sliced thin
1 1/2 C heavy cream
1 C sauteed chanterelles or other light-flesh mushrooms
salt and pepper to taste
2 T chopped italian parsley
4 T truffle butter
1 1/2 oz brut sparkling wine
1/2 C grits
1 1/2 C water
1/2 t salt
2 T chevril, chopped
2 oz sharp white cheddar
2 T unsalted butter
Start
the grits at least 3 hours before serving. Cook the grits in salted
water until tender and thick. Turn off heat, stir in chervil,
cheddar and butter. Spoon into a square or rectangular dish small
enough to assure that the grits will be 1 - 1 1/2" thick.
Chill 1 1/2 - 2 hours. Cut into 12 pieces. Fry, browning all sides.
Meanwhile:
Combine the sparkling wine, fish fumet, shallots, and cream, bring to a boil, and reduce by 2/3. Add the mushrooms, bring back to a simmer, and season. Swirl in the truffle butter, parsley and remaining wine.
Sear the scallops in a very hot pan. Do not cook
beyond medium-rare.
Spoon the sauce into individual dishes. Place two pieces of grits
in the center. Arrange 3 scallops per dish around the grits.
