Written by Abby Zlotnick, a summer intern for Saratoga Farmers’ Market and Saratoga Springs native.
A New Bouquet at the Market
The Saratoga Farmers’ Market welcomes one of its newest vendors: Oliva Vineyards. Thanks to the vineyard, the market is able to offer not only fresh produce, dairy, meat and fish, baked goods and prepared foods for a well-rounded gourmet meal, but also an exceptional bottle of wine to complement the cuisine.
Oliva Vineyards offers an assortment of wines for sale at every Saturday market. The selection includes Sparkling Hannah, Post Time Peach, Winner’s Circle White, Pretty Filly Rose, and two new releases: Trifecta Red and Morning Line Favorite. Also, be on the lookout for the vineyard’s Sangria—coming this summer—that will be made with locally produced fruits.
Oliva Vineyards began just two years ago, but Tony Oliva has been aware of how to make the perfect wine since he was a child, when he observed his grandfather making wine in the basement of the family’s home.
Tony and his wife, Debreen Oliva, opened their vineyard in Washington County, on a breathtaking piece of land located just 30 minutes north of Saratoga in Fort Edward, New York. Their growing business offers red wines, white wines, and combined flavors that provide the consumer with something perfect for any occasion.
The wines are bottled on an exquisite 150-acre farm looking out onto the Hudson River where Tony and Debreen do everything from handling grape vines, to bottle packaging and wine tastings. They even have thoroughbred race horses galloping around waiting to be fed a carrot. Their vineyard is open Fridays, Saturdays, and Sundays; guests can sample the different varietals while enjoying local music and the views of upstate New York countryside.
In addition to its fine wines, Oliva Vineyards’ setting offers gourmet meals already prepared from fresh local sources on Friday nights for the affordable price of $10. The food, wine, and incredible views make for a stunning Friday evening experience.
Oliva Vineyards is at the Saratoga Farmers’ Market in High Rock Park on Saturdays (9 am to 1 pm). Pick up a bottle of wine from Tony and Debreen and learn more about Oliva Vineyard’s special discounts and offers.
This recipe pairs well with Oliva Vineyards’ new release, Morning Line Favorite, a semi-dry Riesling. Rieslings are a food-friendly wine, lending themselves to a wide range of potential food pairings.
Scallops with Rosemary-Riesling Butter Sauce
*Ingredients are available at the market
Serves 2 as an appetizer, or double all ingredients to serve 2 as an entrée.
Scallops can be served on top of mashed potatoes*, brown rice, or grilled polenta slices. Or, place the cooked scallops on top of a bed of quickly sauteed fresh spring spinach*.
4 large scallops*
salt and ground pepper
2 Tbsp oil
1 small shallot, finely minced
1/4 cup Oliva Vineyards’ Morning Line Favorite Riesling*
1 Tbsp butter
1 tsp fresh rosemary*, minced
Stems of rosemary for garnish
Using paper towels, pat the scallops to remove excess water. Season on each side with salt and pepper.
Add the oil to a large skillet over medium high heat. Cook the scallops on each side for 2 to 3 minutes. Flip only once, allowing scallops to brown on each side. Remove to a serving dish.
Lower the heat and add the shallots. Cook for 2 minutes until softened. Add the wine and stir well to pick up any caramelized bits at the bottom of the skillet.
Stir in the butter, any collected juices from the reserved scallops, and chopped rosemary.
To serve, place prepared and heated mashed potatoes, rice, polenta slices, or sautéed spinach on plate, then place cooked scallops on top. Pour sauce over all. Garnish with a stem of rosemary.
Serve with a glass of Oliva Vineyards’ Morning Line Favorite.