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 Pasta With Scallops & Herb Cream
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 Pasta With Scallops & Herb Cream
Buttery Chardonnay matches the sweet-rich texture of seared scallops.
Red · Medium · Dry
Tuscany's everyday red, made from Sangiovese — cherry, leather, and a brisk acidity that makes tomato-based dishes sing. The Classico designation marks the historic heartland and a step up in quality.
Why it works with Pasta With Scallops & Herb Cream
Chianti is the pasta wine of choice — cherry, leather, cleansing acid.
Red · Medium · Dry
The soul of Tuscany — bright red cherry, dried herbs, and a savory line of acidity that craves tomato sauce. Chianti is the everyday face; Brunello is its serious cousin.
Why it works with Pasta With Scallops & Herb Cream
Italy's table wine for Italy's table dish — Sangiovese acid meets tomato sauce naturally.
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 Pasta With Scallops & Herb Cream
Crisp acid lifts the natural sweetness of bay or sea scallops.
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