"Serious Wine for Non-Serious People"

White Wines:   Chardonnay       Riesling     Carlos       Magnolia       Muscat  
Red Wines:   Cabernet Sauvignon       Merlot       Noble       Noble Evening Pleasure  
Fruit Wines:   Blackberry       Peach        Strawberry  
Port Style Wines:   Red Velvet       Frost Velvet     Blueberry Velvet  
Blush Wines:   White Syrah       White Noble      Autumn Blush  









Beautifully balanced, with the hint of ripe melon overtones. Fermented to dryness, light in color, and accented with the mild hint of pear and vanilla. Our Chardonnay is medium bodied with a very soft, long finish.
  Retail Cost: $13.99  

Best Paired With:
A perfect pairing with any seafood, pork, pasta, sharp cheeses, or poultry cuisine. It is hard to go wrong with this selection. Enjoy!


The Vineyard's  "Healthy Living with Wine"  Menu Idea . . . .  Chardonnay


Spiced Seared Scallop Salad

A fantastic light crisp salad with the added spice

of the seared scallops. A great afternoon

enjoyment along with the Chardonnay.

The slight added bread dipping is just

the finish to this great selection. Cheers~



Preparation and Design

3/4 cup extra virgin olive oil

1 dash cayenne

1 teaspoon black pepper

1/2 teaspoon garlic salt

1 pound fresh scallops

3 tablespoons white wine vinegar

1 tablespoon mayonnaise

1 teaspoon dijon mustard

2 cloves garlic, sliced

1 box cheery tomatoes

1 bag spring mixed greens

1/2 red onion, sliced thin

1/2 red bell pepper, sliced thin

1/2 yellow bell pepper sliced thin


Bread Dipping Plate

1/2 cup olive oil

6 tablespoons balsamic vinaigrette

course black pepper to tasting 


Rinse scallops and toss with the cayenne, black pepper, and garlic

salt by softly rolling the scallops in the spices. Lay the scallops

in a sauté pan with a little olive oil at medium heat. Pan sear  the

scallops on each side for about 2 minutes each. Once completed,

remove and let the scallops rest.


In a small bowl stir together the vinegar, mayonnaise, dijon mustard,

cayenne, pepper, and garlic. Slowly continue to stir in the olive oil.

Layer the spring salad mixed greens, topped with the onion,

peppers, and cheery tomatoes. Pour the dressing

over the dish. Layer the scallops on top.


In a large flat plate, pour a thin layer of olive oil, sprinkle the

balsamic vinaigrette and course crushed black pepper.

Toast loaf of bread and dip into sauce during meal.