Your Second-Favorite Wine with Scallops

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Brian G r a f s t r o m
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Your Second-Favorite Wine with Scallops

#1 Post by Brian G r a f s t r o m » January 9th, 2019, 5:06 pm

... because we already know your absolute favorite is 2007 CdP, en magnum.
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Re: Your Second-Favorite Wine with Scallops

#2 Post by YLee » January 9th, 2019, 5:17 pm

Interesting that you pair scallops with CdP. I have never actually tried that.
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Re: Your Second-Favorite Wine with Scallops

#3 Post by D@vid Bu3ker » January 9th, 2019, 5:19 pm

Yong,

It’s an old joke. Nobody does it.

The answer is of course Chablis, specifically Raveneau, or Dauvissat.
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Re: Your Second-Favorite Wine with Scallops

#4 Post by YLee » January 9th, 2019, 5:29 pm

D@vid Bu3ker wrote:
January 9th, 2019, 5:19 pm
Yong,

It’s an old joke. Nobody does it.

The answer is of course Chablis, specifically Raveneau, or Dauvissat.
Ahh. Silly me.
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Re: Your Second-Favorite Wine with Scallops

#5 Post by Merrill Lindquist » January 9th, 2019, 5:37 pm

Ceritas Chardonnay. Scallops are best kept simple - especially if you are able to locate the elusive Nantucket Bay scallops.


When in doubt? Champagne, of course!
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Re: Your Second-Favorite Wine with Scallops

#6 Post by ky1em!ttskus » January 9th, 2019, 5:48 pm

The answer is always the same: Champagne.

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Re: Your Second-Favorite Wine with Scallops

#7 Post by Kirk.Grant » January 9th, 2019, 5:57 pm

If it's not Madeira or Sherry...then I'd say it has to be Raul Pérez Sketch
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Re: Your Second-Favorite Wine with Scallops

#8 Post by Anton D » January 9th, 2019, 5:58 pm

The best answers are already posted, but another one we enjoy...

Saivignon Blanc that has had some time in a barrel...

Spottswoode Sauvignon Blanc is fermented partially in wooden barrels and partially in stainless steel. It makes a creamy texture, for me, with scallops.

Similarly enjoyable, Peter Michael's La Apre Midi is a bit more subdued and maybe a tad more complex.

Mondavi's I Block Fume is also a good scallop match.

Rochioli sauvignon blanc, Merry Edwards, Chalk Hill's musque sauvignon blanc, Grgich, and there are likely others I have overlooked.

Lastly, a curve ball: Peter Michael Coeur à Coeur Estate Sémillon Blend. Mmm, mmm, mmm.
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Re: Your Second-Favorite Wine with Scallops

#9 Post by Bill Tex Landreth » January 9th, 2019, 6:02 pm

Anton D wrote:
January 9th, 2019, 5:58 pm
The best answers are already posted, but another one we enjoy...

Saivignon Blanc that has had some time in a barrel...

Spottswoode Sauvignon Blanc is fermented partially in wooden barrels and partially in stainless steel. It makes a creamy texture, for me, with scallops.

Similarly enjoyable, Peter Michael's La Apre Midi is a bit more subdued and maybe a tad more complex.

Mondavi's I Block Fume is also a good scallop match.

Rochioli sauvignon blanc, Merry Edwards, Chalk Hill's musque sauvignon blanc, Grgich, and there are likely others I have overlooked.

Lastly, a curve ball: Peter Michael Coeur à Coeur Estate Sémillon Blend. Mmm, mmm, mmm.
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Re: Your Second-Favorite Wine with Scallops

#10 Post by Mich@el Ch@ng » January 9th, 2019, 6:39 pm

2002 krug

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Re: Your Second-Favorite Wine with Scallops

#11 Post by Mike Maguire » January 9th, 2019, 6:43 pm

Champagne with Weathervane scallops

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Re: Your Second-Favorite Wine with Scallops

#12 Post by Kent Comley » January 9th, 2019, 6:47 pm

Corton-Charlemagne is the go. Or even Meursault. CdP en magnum should be reserved for oysters or for bathing in.
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Re: Your Second-Favorite Wine with Scallops

#13 Post by Brian G r a f s t r o m » January 9th, 2019, 7:01 pm

I'm kicking myself for not having Champagne in 375 right now ...
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Re: Your Second-Favorite Wine with Scallops

#14 Post by Sc0tt F!tzger@ld » January 9th, 2019, 7:03 pm

Clos Briords

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Re: Your Second-Favorite Wine with Scallops

#15 Post by Brian G r a f s t r o m » January 9th, 2019, 7:06 pm

Between these three, thoughts? The Bdx is a 50/50 blend, fwiw.
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Re: Your Second-Favorite Wine with Scallops

#16 Post by paul hanna » January 9th, 2019, 7:07 pm

Champagne and Chablis good optios, but depends on how they are served.

With a richer/buttery/creamy dish, then I'd go older - older champagne or white burg (Montrachet works a treat [wow.gif] ).

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Re: Your Second-Favorite Wine with Scallops

#17 Post by Brian G r a f s t r o m » January 9th, 2019, 7:14 pm

Preparation will be very simple.

Pan-seared in butter. Little bit salt. Fresh fennel fronds. A few dots of vinegary cilantro sauce.
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Re: Your Second-Favorite Wine with Scallops

#18 Post by john stimson » January 9th, 2019, 7:25 pm

The Chidaine. Scallops are so rich and sweet, love Loire chenin with them.

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Re: Your Second-Favorite Wine with Scallops

#19 Post by Gary Rust » January 9th, 2019, 7:34 pm

White Bordeaux with a few years-- Carbonnieux Blanc, Latour Martillac, Mallartic LaG, Haut Bergey, La Louviere, etc.

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Re: Your Second-Favorite Wine with Scallops

#20 Post by Brian G r a f s t r o m » January 9th, 2019, 7:44 pm

... and I don't own any white burg because I refuse to buy it, otherwise I would have gone with that, as it does sound very appealing.
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Re: Your Second-Favorite Wine with Scallops

#21 Post by Joe S. » January 9th, 2019, 8:08 pm

Are the scallops deep-fried with a buttermilk and jalapeño breading wrapped in bacon? Then I vote Sauterne.
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Re: Your Second-Favorite Wine with Scallops

#22 Post by Brian G r a f s t r o m » January 9th, 2019, 8:12 pm

Hhmmmmm ..
Have you done that?!!?
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Re: Your Second-Favorite Wine with Scallops

#23 Post by Joe S. » January 9th, 2019, 8:15 pm

Brian G r a f s t r o m wrote:
January 9th, 2019, 8:12 pm
Hhmmmmm ..
Have you done that?!!?
Nah...but it COULD be interesting! [snort.gif]
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Re: Your Second-Favorite Wine with Scallops

#24 Post by Josh Grossman » January 9th, 2019, 8:22 pm

Just on the butter note, 2009 Zind-Humbrecht Pinot Gris Clos Windsbuhl; like buttah!

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Re: Your Second-Favorite Wine with Scallops

#25 Post by T. Altmayer » January 9th, 2019, 8:23 pm

Northern Rhone Blanc goes great with seared scallops
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Re: Your Second-Favorite Wine with Scallops

#26 Post by Steve Brickley » January 9th, 2019, 8:34 pm

Merrill Lindquist wrote:
January 9th, 2019, 5:37 pm
Ceritas Chardonnay. Scallops are best kept simple - especially if you are able to locate the elusive Nantucket Bay scallops.


When in doubt? Champagne, of course!
Winner, winner, chicken dinner. Ceritas chard, of course.
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Re: Your Second-Favorite Wine with Scallops

#27 Post by Al Osterheld » January 9th, 2019, 8:39 pm

Southern Rhone Blanc (CdP) can go pretty well, too.

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Re: Your Second-Favorite Wine with Scallops

#28 Post by Justin S » January 9th, 2019, 8:45 pm

Etna Bianco (carricante).
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Re: Your Second-Favorite Wine with Scallops

#29 Post by Chris Seiber » January 9th, 2019, 9:21 pm

The variety of answers is not surprising — it’s harder to think of good whites that don’t work well with scallops than to think of ones that do.

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Re: Your Second-Favorite Wine with Scallops

#30 Post by IlkkaL » January 9th, 2019, 10:05 pm

For me it's Sancerre all day long.
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Re: Your Second-Favorite Wine with Scallops

#31 Post by Brian G r a f s t r o m » January 9th, 2019, 10:28 pm

I went with the Chidaine. It was good (and still is, as I write this :) ), but something leaner would have been better. Like Champagne. or Chablis. pileon ... next time! ...

Thank you to all who chimed-in so quickly. FWIW, the scallops were quite good. Seared in brown butter. light salt and pepper. fennel fronds and roasted corn. Champagne would have been killer ... !!
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Re: Your Second-Favorite Wine with Scallops

#32 Post by IlkkaL » January 9th, 2019, 10:34 pm

Brian G r a f s t r o m wrote:
January 9th, 2019, 10:28 pm
I went with the Chidaine. It was good (and still is, as I write this :) ), but something leaner would have been better. Like Champagne. or Chablis. pileon ... next time! ...

Thank you to all who chimed-in so quickly. FWIW, the scallops were quite good. Seared in brown butter. light salt and pepper. fennel fronds and roasted corn. Champagne would have been killer ... !!
If I had to choose a Chidaine for scallops it would without a doubt be Les Argiles which I think is the driest and most linear and acidic of them. The richer styles would not be something I consider ideal for scallops.
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Re: Your Second-Favorite Wine with Scallops

#33 Post by Brian G r a f s t r o m » January 9th, 2019, 11:18 pm

The Breuil is, allegedly, the driest of the lineup. And it *is* dry, but it comes with a moderately rich flavor. The '15 Breuil would have worked better --- that one is sharp like a razor!

... side note: I considered subtracting the fennel and adding the slightest little sprinkle of nutmeg to the scallops, but ultimately decided against it b/c I was worried even a whiff of nutmeg would be too much. But i'm still intrigued by the idea ... thoughts from the gallery?
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Re: Your Second-Favorite Wine with Scallops

#34 Post by Scott Brunson » January 10th, 2019, 3:40 am

D@vid Bu3ker wrote:
January 9th, 2019, 5:19 pm
Yong,

It’s an old joke. Nobody does it.

The answer is of course Chablis, specifically Raveneau, or Dauvissat.
My 2nd would be Roulot Perrières [wink.gif]
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Re: Your Second-Favorite Wine with Scallops

#35 Post by Markus S » January 10th, 2019, 4:49 am

Brian G r a f s t r o m wrote:
January 9th, 2019, 11:18 pm
... I was worried even a whiff of nutmeg would be too much. But i'm still intrigued by the idea ... thoughts from the gallery?
Scallops sweet enough already. No need to add sweetness through nutmeg.
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Re: Your Second-Favorite Wine with Scallops

#36 Post by Russ Williams » January 10th, 2019, 5:00 am

Brian G r a f s t r o m wrote:
January 9th, 2019, 7:01 pm
I'm kicking myself for not having Champagne in 375 right now ...
No need to kick yourself as this will solve your problem very effectively.
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Re: Your Second-Favorite Wine with Scallops

#37 Post by Robert.A.Jr. » January 10th, 2019, 6:16 am

I drink Pinot Blanc, like Trimbach, quite often at restaurants when I order scallops. Quite a nice pairing.

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Re: Your Second-Favorite Wine with Scallops

#38 Post by Fred Bower » January 10th, 2019, 6:25 am

When you added the roasted corn element, I went to Leflaive - the Chidaine was my choice up until that element. I adore Chidaine's wines.

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Re: Your Second-Favorite Wine with Scallops

#39 Post by David Cooper » January 10th, 2019, 7:20 am

Barrel aged white Rioja. Like Lopez de Heredia or the very well priced Conde de Vademar. I also would suggest a Pieropan Soave.

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Re: Your Second-Favorite Wine with Scallops

#40 Post by IlkkaL » January 10th, 2019, 7:45 am

Brian G r a f s t r o m wrote:
January 9th, 2019, 11:18 pm
The Breuil is, allegedly, the driest of the lineup. And it *is* dry, but it comes with a moderately rich flavor. The '15 Breuil would have worked better --- that one is sharp like a razor!

... side note: I considered subtracting the fennel and adding the slightest little sprinkle of nutmeg to the scallops, but ultimately decided against it b/c I was worried even a whiff of nutmeg would be too much. But i'm still intrigued by the idea ... thoughts from the gallery?
Well, having once tasted through the whole line-up Les Argiles certainly felt the driest to me, probably then because it was less concetrated and not as ripe-fruited as the others.
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Re: Your Second-Favorite Wine with Scallops

#41 Post by Mark Golodetz » January 10th, 2019, 8:01 am

Merrill Lindquist wrote:
January 9th, 2019, 5:37 pm
Ceritas Chardonnay. Scallops are best kept simple - especially if you are able to locate the elusive Nantucket Bay scallops.


When in doubt? Champagne, of course!
Santa Cruz Chardonnays with a little age. We paired some Mount Eden recently, and it was perfect.
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Re: Your Second-Favorite Wine with Scallops

#42 Post by Brian G r a f s t r o m » January 10th, 2019, 8:11 am

Markus S wrote:
January 10th, 2019, 4:49 am
Brian G r a f s t r o m wrote:
January 9th, 2019, 11:18 pm
... I was worried even a whiff of nutmeg would be too much. But i'm still intrigued by the idea ... thoughts from the gallery?
Scallops sweet enough already. No need to add sweetness through nutmeg.
That was my worry as well. But now that I think about it further, I wonder, *is* nutmeg sweet? Or do we just think "sweet" when we taste it because it is frequently used in sweet dishes? (<-- meant to be conversational, not argumentative)
Last edited by Brian G r a f s t r o m on January 10th, 2019, 9:03 am, edited 1 time in total.
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Re: Your Second-Favorite Wine with Scallops

#43 Post by W. Leonard » January 10th, 2019, 8:14 am

Brian G r a f s t r o m wrote:
January 9th, 2019, 7:14 pm
Preparation will be very simple.

Pan-seared in butter. Little bit salt. Fresh fennel fronds. A few dots of vinegary cilantro sauce.
The 2013 L'Esprit de Chevalier blanc would be a nice choice. I think the sauvignon character would foil the fennel nicely [cheers.gif]
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Re: Your Second-Favorite Wine with Scallops

#44 Post by Brian G r a f s t r o m » January 10th, 2019, 9:01 am

IlkkaL wrote:
January 10th, 2019, 7:45 am
Brian G r a f s t r o m wrote:
January 9th, 2019, 11:18 pm
The Breuil is, allegedly, the driest of the lineup. And it *is* dry, but it comes with a moderately rich flavor. The '15 Breuil would have worked better --- that one is sharp like a razor!
Well, having once tasted through the whole line-up Les Argiles certainly felt the driest to me, probably then because it was less concetrated and not as ripe-fruited as the others.
Solid working hypothesis. Argiles is listed as the next driest. The difference between the two is probably imperceptible.

Now, a tasting of their entire lineup! That sounds awesome! Did you have any main takeaways from that experience?
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Re: Your Second-Favorite Wine with Scallops

#45 Post by Joseph MR » January 10th, 2019, 9:18 am

I once had heavily seared scallops and foie gras
Served with a lighter Nebbiolo! This worked surprisingly
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Re: Your Second-Favorite Wine with Scallops

#46 Post by S. Rash » January 10th, 2019, 12:48 pm

Chablis or Unoaked Chardonnay would be my first choice. I would definitely go with a Rias Baixas Albarino as my second choice!!
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Re: Your Second-Favorite Wine with Scallops

#47 Post by Tom Dawber » January 10th, 2019, 7:17 pm

I always default to a nice Muscadet with scallops, but there are some great suggestions in this thread!
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Re: Your Second-Favorite Wine with Scallops

#48 Post by IlkkaL » January 10th, 2019, 10:17 pm

Brian G r a f s t r o m wrote:
January 10th, 2019, 9:01 am
IlkkaL wrote:
January 10th, 2019, 7:45 am
Brian G r a f s t r o m wrote:
January 9th, 2019, 11:18 pm
The Breuil is, allegedly, the driest of the lineup. And it *is* dry, but it comes with a moderately rich flavor. The '15 Breuil would have worked better --- that one is sharp like a razor!
Well, having once tasted through the whole line-up Les Argiles certainly felt the driest to me, probably then because it was less concetrated and not as ripe-fruited as the others.
Solid working hypothesis. Argiles is listed as the next driest. The difference between the two is probably imperceptible.

Now, a tasting of their entire lineup! That sounds awesome! Did you have any main takeaways from that experience?
Awesome it was! I guess my main takeaways would have been:

- I really like the wines
- They are a real study on terroir - despite being farmed and made the same way the stylistic differences are massive between the different cuvées, regardless of whether they come from Vouvray or Montlouis. For example Clos Habert was a huge, concentrated beast of a Chenin compared to the crisp, precise and minerally Les Argiles and I don't think the small amount of residual sugar in Clos Habert (listed as 'Tendre' so drier than Demi-Sec) made that much of a difference. I think because of this before opening a Chidaine it is important to know what kind of a wine you are getting as the ideal food pairings for these wines are very different
- My pick for the cellar would be the Montlouis Moelleux which is not very sweet at all and perhaps their best wine. According to CT it is not made in all vintages so buy when you see it
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Re: Your Second-Favorite Wine with Scallops

#49 Post by John Danza » January 10th, 2019, 11:40 pm

I never pair scallops with a Chardonnay. I think the wine makes the scallops taste very fishy. Several friends have said the same thing.

If a simple pan seared prep, then I pair with a bone dry Riesling. If a cream sauce prep, then I pair with a Sercial Madeira, or an aged Vin Jaune. [cheers.gif]
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Morten Båtbukt
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Joined: July 8th, 2013, 5:00 am

Re: Your Second-Favorite Wine with Scallops

#50 Post by Morten Båtbukt » January 11th, 2019, 12:16 am

I’m a big fan of pairing scallops with chenin blanc, one with a touch of richness while still retaining the tension of a classic Loire. So until they too become as hard to find as Raveneau I pair mine with the Raveneau of the Loire - Guiberteau.

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