This Brut is a 50/50 blend of Pinot Noir and Pinot Blanc. Toasted brioche, almonds and melon come through on the nose. The wine explodes with flavors of bright fresh citrus, melon and apple. A long finish is highlighted with key lime pie, and mouthwatering acidity that leaves you wanting more. The Ninebark pairs perfectly with this easy to make scallops and caviar recipe. We hope you enjoy!

  • Extra Virgin Olive Oil or butter to coat pan
  • 12 large sea scallops
  • 1/4 cup crème fraîche or sour cream
  • 1/2 ounce caviar
  • 4 fresh chives, cut into 1-inch lengths


  1. Heat oil/butter in large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Cook scallops until golden on bottom, about 2 minutes. Turn over; sauté until just cooked through, about 1 minute. Drain on paper towels. Cool to room temperature.
  2. Top each scallop with 1/2 teaspoon crème fraîche. Top with caviar. Garnish with chives and serve.

If you are not wanting shellfish then we highly recommend serving with Brie, Camembert, or Triple-Creme cheeses.

Ninebark Sparkling Wine
Retail: $49
3 & 6 Bottle Club: $41.65
12 Bottle Club: $39.20
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$20 Ground Shipping on 3-5 bottles