Scallops And Cauliflower

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 Scallops And Cauliflower · Scallops And Cauliflower Purée · Scallops With Cauliflower Puree And Light Curry Oil +1 more Scallops And Cauliflower · Scallops And Cauliflower Purée · Scallops With Cauliflower Puree And Light Curry Oil · Cauliflower Soup With Seared Scallops, Lemon Oil, And Americ

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 And Cauliflower · Scallops And Cauliflower Purée · Scallops With Cauliflower Puree And Light Curry Oil +1 more Scallops And Cauliflower · Scallops And Cauliflower Purée · Scallops With Cauliflower Puree And Light Curry Oil · Cauliflower Soup With Seared Scallops, Lemon Oil, And Americ

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 Scallops And Cauliflower · Scallops And Cauliflower Purée · Cauliflower Soup With Seared Scallops, Lemon Oil, And Americ

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 Scallops And Cauliflower · Scallops And Cauliflower Purée · Cauliflower Soup With Seared Scallops, Lemon Oil, And Americ

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 Scallops And Cauliflower · Scallops And Cauliflower Purée · Cauliflower Soup With Seared Scallops, Lemon Oil, And Americ

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 · Off-dry

Lychee, rose petal, and a touch of ginger; medium-bodied, low-acid, and unmistakable. The wine for any cuisine where the spice cabinet did the heavy lifting.

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.

Red · Medium · Dry

Pinot Noir (red) or Chardonnay (white) from the world's most expensive dirt. Translucent, perfumed, ethereal at the top of the hierarchy; honest and pleasant lower down. Drink slowly, with reverence.