Located in Goshen, CT Sunset Meadow Vineyards is one of about 30+ boutique wineries in Connecticut. In my opinion, CT white wines are getting better every year. Usually when I visit CT wineries I look forward to tasting their white wines. The reds aren’t quite there yet on the grand scheme of things with the rest of the world, but hey, the rest of the world has been doing it for a lot longer than the small wineries in southern New England. The wine retails for around $19 and has a 12% alcohol by volume.
The vidal blanc had an opaque yellow color with aromas of lemongrass, lime, fresh cut hay and floral notes. On the palate I found lemon-lime jello, pear, and clementine. The finish was refreshing with ripe apricots. We paired this with Cajun sea scallops, leaf spinach, and long grain wild rice. The crispness of the wine complemented the Cajun spices (my own concoction BTW) which marinated the sea scallops.
Okay, here’s the recipe for the Cajun marinade for about 1 1/2 lbs of sea scallops (approx. 1 1/2″ in diameter and just as tall): Rinse sea scallops well and drain any excess liquid and place in a quart container. Combine 1/3 cup olive oil, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper, and 1 tsp (you can vary this to your taste) of your favorite dry Cajun seasoning (I use the Habanero Cajun seasoning from Hell – beyond hot). You can also vary the ingredients to suit your tastes.
Pour this over the sea scallops and let soak for at least 10 minutes. Bake in a glass dish at 425 degrees for 14 minutes although this will vary based on the size of your sea scallops. Total time of preparation to sitting down and eating the meal is less than an hour so this can be a great meal during the middle of the week. Oh, and don’t forget to have the bottle of wine well chilled. The coolness of the wine with the hotness of the Cajun spices does a cha-cha on your taste buds. Bon Appetit!