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Feature Recipes

Yield: 4 to 5 servings

1/4 cup onion (finely diced)
3/4 cup roughly chopped bacon
1 tsp five spice
1/4 cup butter
1/4 cup leek (white part diced)
1/2 cup carrots (peeled and diced)
1/2 cup potato (peeled and diced)
1/2 cup Family Series Chardonnay
2 cups chicken stock
3 cups 35% cream
5 cups corn niblets
2 tbsp grape seed oil
15 small diver scallops
1/4 cup chopped Italian parsley
salt and pepper to taste

In a pan sauté onion, bacon, five spice and butter over medium to high heat for two minutes. Next add the leeks, carrots and potatoes. Sweat for another minute then add the Chardonnay and chicken stock. Bring to a boil and simmer for 5 minutes. Add the cream and the corn. Simmer for another 30 minutes. Using the grape seed oil, sear the scallops over high heat until golden brown. Set five cooked scallops aside for garnish, cut the remaining into quarters and add to the chowder just before serving. Finish with Chopped parsley, salt and pepper.