Pan Fried Scallops

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 Pan Fried Scallops · Pan-fried Sea Scallops · Pan Fried Scallops With Pear Puree And Toasted Pecans

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 Pan Fried Scallops · Pan-fried Sea Scallops · Pan Fried Scallops With Pear Puree And Toasted Pecans

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 Pan Fried Scallops · Pan-fried Sea Scallops · Pan Fried Scallops With Pear Puree And Toasted Pecans

Loire wines from around the city of Angers — Chenin Blanc whites (dry to sweet) and Cabernet Franc rosés. The whites are tremendous values.

Jura's grandest Vin Jaune appellation — Savagnin aged 6+ years under flor in old oak. Walnut, curry, salted-almond, immortal.

Sparkling · Light · Sweet

Asti's more refined sibling — gently frizzante, only 5-6% alcohol, all peach and orange blossom. The perfect summer dessert wine.

White · Light · Off-dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.