KATHY LYNSKEY WINES MARLBOROUGH GEWURZTRAMINER
 

The grapes for this wine were grown on the stony, free draining old Omaka riverbed soils of our estate vineyard. Handpicked at peak flavor and ripeness, the grapes received limited skin contact prior to fermentation. Fermentation was carried out in stainless steel to enhance the delicate fruit flavors of this seductive aromatic variety. A small portion was also placed into neutral French oak to add further complexity. This wine has lifted and perfumed aromas of spice, orange blossom and honeysuckle while the palate is rich with spice, rose petals, lychee and Turkish delight. This drier style Gewurztraminer has a wonderful warm, waxy and spicy mouthfeel complemented by a well-balanced acidity which finishes long and clean.

This wonderful scallop dish can be served as a first course, on greens as a light summer salad, or as a main dish. The Lichee flavors in the Gewurztraminer mirror nicely with the salsa.

Prepare the marinade, toss the scallops in the marinade and let stand up to 1 hour. Prepare the salsa. In a hot sauté pan, quickly sear the scallops for about 40 seconds on each side. Serve scallops with the salsa atop a bed of mixed greens. Garnish with whole cilantro leaves.

Serve with Kathy Lynskey Wines Marlborough Gewurztraminer
Or Huntington Sauvignon Blanc