'03 Anthony Road Semi-dry Riesling

[Innkeeper]

2003 Anthony Road, Finger Lakes, Semi-dry, Riesling ($11.99 at Winery). Alcohol level 12%, and R.S. 1.4%. Picked this and another up on our most recent trip to FL. Gives you ripe apples and pears with a hint of spice on the nose and upfront. The residual sugar, alcohol, and acid meld together in the complexity in the middle along with a touch of dirt. The finish lingers. A lucious wine and a great value.

It matched perfectly with Scallops Morney and salad in B.C. dressing.

SCALLOPS MORNAY: Adapted from: James Beard’s New Fish Cookery

12 oz Sea Scallops
Greens from a scallion, two parsley sprigs, and a large sprig of thyme
Inexpensive but palatable Sauvignon Blanc
2 T Butter
2 T Flour
Salt, peppermill, pinch Cayenne
½ C Shredded Swiss style cheese
1/3 C Heavy cream
Crumbs from 1 slice bread
1 ½ T Additional butter melted
Grated Parmesan

Place scallion greens, parsley, and thyme in the bottom of a medium size non-reactive sauce pan. Arrange scallops on top of them. Cover with wine, bring to a boil and simmer six minutes from the time you see bubbles. Remove scallops with slotted spoon to a piece of wax paper to cool a little. Remove greens to garbage. Strain a cup of the resulting fish stock into a liquid measure. Dry sauce pan and add 2 tablespoons butter. Melt butter and add flour and seasoning. Off the heat add the fish stock. Bring to a boil and simmer five minutes to cook flour. Add Swiss cheese and melt. Add cream and stir. While sauce is cooking, quarter each scallop and add half to each of two six inch au gratin dishes. Toss the bread crumbs in the melted butter, and grate the Parmesan. Spoon sauce over the scallops until well covered (you don’t have to use all of it). Sprinkle the buttered breadcrumbs over the dishes, and top with grated Parmesan. Run under a broiler (put the dishes in a foiled jelly roll pan) until cheese melts and crumbs brown. Serves two people.