Wines that pair with
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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.
Why it works with Pan Fried Scallops With Pear Puree And Toasted Pecans
Bubbles cut through brown butter and refresh between bites.
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.
Why it works with Pan Fried Scallops With Pear Puree And Toasted Pecans
Buttery Chardonnay matches the sweet-rich texture of seared scallops.
Sparkling · Light · Sweet
Asti's more refined sibling — gently frizzante, only 5-6% alcohol, all peach and orange blossom. The perfect summer dessert wine.
Why it works with Pan Fried Scallops With Pear Puree And Toasted Pecans
Light sweet sparkling with fresh fruit — the simplest dessert pairing that works.
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.
Why it works with Pan Fried Scallops With Pear Puree And Toasted Pecans
Off-dry Riesling with fruit-forward dishes echoes stone-fruit and orchard notes.
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.
Why it works with Pan Fried Scallops With Pear Puree And Toasted Pecans
Crisp acid lifts the natural sweetness of bay or sea scallops.
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