Wines that pair with
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A wine outside our reference catalogue — likely a single-producer or single-vineyard bottling. Open with a small pour to assess body and sweetness, then pair to match its weight.
Why it works with Seared Scallops And Tenderloin Steaks In Manhattan Sauce
bananas foster and Seared Scallops And Tenderloin Steaks In Manhattan Sauce make a workable pairing — taste, adjust, enjoy.
Red · Full · Dry
The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.
Why it works with Seared Scallops And Tenderloin Steaks In Manhattan Sauce
Cabernet Sauvignon's weight matches Seared Scallops And Tenderloin Steaks In Manhattan Sauce's heft; the tannins keep the palate clean between bites.
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 Seared Scallops And Tenderloin Steaks In Manhattan Sauce
Light reds like Pinot Noir suit Seared Scallops And Tenderloin Steaks In Manhattan Sauce when you want the meat to lead — soft tannins, bright acid.
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