Asian Scallops

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 Asian Scallops · Asian Seared Scallops · Asian Cole Slaw With Scallops +1 more Asian Scallops · Asian Seared Scallops · Asian Cole Slaw With Scallops · Scallops In Sweet Chili Sauce (asian)

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 Asian Scallops · Asian Seared Scallops · Asian Cole Slaw With Scallops +1 more Asian Scallops · Asian Seared Scallops · Asian Cole Slaw With Scallops · Scallops In Sweet Chili Sauce (asian)

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 Asian Scallops · Asian Seared Scallops · Asian Cole Slaw With Scallops +1 more Asian Scallops · Asian Seared Scallops · Asian Cole Slaw With Scallops · Scallops In Sweet Chili Sauce (asian)

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 Asian Scallops · Asian Seared Scallops

White · Medium · Dry

Burgundy's southernmost serious Chardonnay — sun-soaked, peachy, accessible. The thinking person's value white from the Mâconnais.

Works with Shrimp And Scallops With Asian Eggplant · Seared Scallops With Asian Lime-chile Sauce

White · Full · Dry

California's flagship white — rounder, riper, and oakier than the Old World original, with tropical fruit, butter, and vanilla. Sonoma Coast and Sta. Rita Hills bottlings are leaner; Napa stays plush.

White · Light · Dry

California's take — riper than Sancerre, calmer than Marlborough, with grapefruit, melon, and a clean mineral finish. The everyday white that pairs with almost anything green or briny.

White · Medium · Dry

Australia's flagship white — formerly butter bombs, now often elegant — citrus, white peach, controlled oak from Margaret River and Yarra. The new-style standard.

A specialty bottling we haven't documented in detail. Treat the first sip as research — note the body and acidity, then choose food that matches.

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.

White · Light · Dry

Marche's quietly excellent white — apple and almond, a faint bitterness on the finish, and unusual ageability for an Italian white. Try the Castelli di Jesi Riserva.