Scallops Mushroom

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 Mushroom · Scallops And Mushrooms · Seared Scallops And Mushrooms +2 more Scallops Mushroom · Scallops And Mushrooms · Seared Scallops And Mushrooms · Seared Scallops With Shiitake Mushrooms · Mediterranean Scallops And Artichoke-mushroom Pasta

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 Mushroom · Scallops And Mushrooms · Seared Scallops And Mushrooms +2 more Scallops Mushroom · Scallops And Mushrooms · Seared Scallops And Mushrooms · Seared Scallops With Shiitake Mushrooms · Mediterranean Scallops And Artichoke-mushroom Pasta

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 Mushroom · Scallops And Mushrooms · Seared Scallops And Mushrooms +2 more Scallops Mushroom · Scallops And Mushrooms · Seared Scallops And Mushrooms · Seared Scallops With Shiitake Mushrooms · Mediterranean Scallops And Artichoke-mushroom Pasta

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.

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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.

Works with Seared Scallops With Mushrooms · Cream Scallops And Mushrooms With Rice · Veal Scallops With Mushrooms And Rosemary

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.

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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.

Works with Risotto With Wild Mushrooms And Scallops · Mediterranean Scallops And Artichoke-mushroom Pasta

White · Medium · Dry

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

Works with Seared Scallops With Mushrooms · Cream Scallops And Mushrooms With Rice

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.

Works with Risotto With Wild Mushrooms And Scallops · Mediterranean Scallops And Artichoke-mushroom Pasta

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.

Works with Seared Scallops With Mushrooms · Cream Scallops And Mushrooms With Rice

Red · Medium · Dry

American wines made in the Italian idiom — Sangiovese, Barbera, or Super-Tuscan-style blends from California or Washington. Cherry-driven, food-friendly, often a great value.

Red · Medium · Dry

Chile's reds — Cabernet, Merlot, Carménère, blends — riper than Bordeaux, less brawny than Napa, often great value with notable green-pepper character.