Grilled Scallop

White · Light · Dry

Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.

Works with Grilled Scallop · Grilled Scallops · Grilled Jumbo Scallops +7 more Grilled Scallop · Grilled Scallops · Grilled Jumbo Scallops · Rosemary Grilled Scallops · Scallops - Grilled · Grilled Scallops Sicilian Style · Scallops With Grilled Corn, Lime Ancho Chili · Grilled Scallops With Grilled Apples And Honey Drizzle · Grilled Scallops Wrapped In Apple-smoked Bacon, Arugula Salad · Grilled Louisiana Gulf Shrimp And Scallops With Fried Ginger And La Quercia Prosciutto

White · Medium · Dry

The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.

Works with Grilled Scallop · Grilled Scallops · Grilled Jumbo Scallops +5 more Grilled Scallop · Grilled Scallops · Grilled Jumbo Scallops · Rosemary Grilled Scallops · Scallops - Grilled · Grilled Scallops Sicilian Style · Grilled Sea Scallop And Mushroom Skewers · Scallops With Grilled Corn, Lime Ancho Chili

Sparkling · Light · Dry

Méthode champenoise from the most chalk-rich corner of France — fine bubbles, brioche, lemon zest, and a finish that goes on for half a minute. The wine for anything fried, salty, or special.

Works with Grilled Scallop · Grilled Scallops · Grilled Jumbo Scallops +4 more Grilled Scallop · Grilled Scallops · Grilled Jumbo Scallops · Rosemary Grilled Scallops · Scallops - Grilled · Grilled Scallops Sicilian Style · Scallops With Grilled Corn, Lime Ancho Chili

White · Light · Dry

Italy's everyday white — light, lemony, neutral by design. Pleasant with anything; profound with very little. The best Friuli bottles are quietly excellent.

Works with Grilled Scallop · Grilled Jumbo Scallops · Rosemary Grilled Scallops +2 more Grilled Scallop · Grilled Jumbo Scallops · Rosemary Grilled Scallops · Scallops With Grilled Corn, Lime Ancho Chili · Grilled Louisiana Gulf Shrimp And Scallops With Fried Ginger And La Quercia Prosciutto

Rosé · Light · Dry

Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.

Works with Scallops With Grilled Corn, Lime Ancho Chili · Grilled Louisiana Gulf Shrimp And Scallops With Fried Ginger And La Quercia Prosciutto

White · Light · Dry

Galicia's gift to summer — citrus, peach, salt air, and acid like a knife. Made for shellfish, paella, and any dish that involves the sea.

Red · Medium · Dry

California's signature red — jammy, brambly, often 15% alcohol, with notes of blackberry, black pepper, and dried herb. Built for ribs and brisket.

Red · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.

Red · Full · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.

Sparkling · Light · Dry

Spain's traditional-method sparkling, made in Catalunya. Crisper and chalkier than Prosecco; remarkable value next to Champagne. Pair with jamón, tortilla, and grilled vegetables.

White · Medium · Dry

White wines generally — from steely Chablis to rich Meursault to off-dry Riesling. Match the body to the dish and you'll rarely go wrong.

The original Bordeaux region — gravelly soils producing both Cabernet-led reds and serious Sauvignon-Semillon whites. The reds are leaner and more savory than the Médoc.