Wines that pair with
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White · Medium · Dry
Chardonnay grown on Burgundy's chalkiest soils, almost never oaked. Lean, steely, oyster-shell minerality; a wine that tastes like a place. The wine for shellfish, full stop.
Why it works with Pan-seared Scallops With Lemon Sauce
French Chablis's body and acid balance Pan-seared Scallops With Lemon Sauce's flavor profile.
Red · Light · Dry
Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.
Why it works with Pan-seared Scallops With Lemon Sauce
Light reds like Pinot Noir pair flexibly with Pan-seared Scallops With Lemon Sauce — soft tannins, bright acid, food-friendliness.
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