Smoked Scallop

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 Smoked Scallop · Smoked Scallops · Tea Smoked Scallops +3 more Smoked Scallop · Smoked Scallops · Tea Smoked Scallops · Smoked Paprika Scallops · Cherry Wood Smoked Diver Scallop · Scallops With Smoked Bacon And Lentils

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 Smoked Scallop · Smoked Scallops · Smoked Paprika Scallops +1 more Smoked Scallop · Smoked Scallops · Smoked Paprika Scallops · Cherry Wood Smoked Diver Scallop

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 Smoked Scallop · Smoked Scallops · Smoked Paprika Scallops +1 more Smoked Scallop · Smoked Scallops · Smoked Paprika Scallops · Grilled Scallops Wrapped In Apple-smoked Bacon, Arugula Salad

Red · Full · Dry

Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.

Works with Tea Smoked Scallops · Cherry Wood Smoked Diver Scallop · Scallops With Smoked Bacon And Lentils

Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

Works with Tea Smoked Scallops · Cherry Wood Smoked Diver Scallop · Scallops With Smoked Bacon And Lentils

Red · Full · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.

Works with Tea Smoked Scallops · Cherry Wood Smoked Diver Scallop · Scallops With Smoked Bacon And Lentils

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 Smoked Scallop · Smoked Paprika Scallops

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 Tea Smoked Scallops · Scallops With Smoked Bacon And Lentils

White · Light · Dry

Galicia's gift to summer — citrus, peach, salt air, and acid like a knife. Made for shellfish, paella, and any dish that involves the sea.

Alsace's quietly delicious supporting grape — light, lemony, faintly herbal, with the structure to handle fish and lighter pork dishes.

White · Medium · Dry

White wines generally — from steely Chablis to rich Meursault to off-dry Riesling. Match the body to the dish and you'll rarely go wrong.

White · Light · Dry

Sancerre's cousin across the Loire — Sauvignon Blanc with a smokier, flintier profile. The 'fumé' in the name refers to that struck-match minerality.