Your Second-Favorite Wine with Scallops

Brian_G_r_a_f_s_t_r_o_m · January 10, 2019, 1:06am

… because we already know your absolute favorite is 2007 CdP, en magnum.

YLee · January 10, 2019, 1:17am

Interesting that you pair scallops with CdP. I have never actually tried that.

David_Bu3ker · January 10, 2019, 1:19am

Yong,

It’s an old joke. Nobody does it.

The answer is of course Chablis, specifically Raveneau, or Dauvissat.

YLee · January 10, 2019, 1:29am

Ahh. Silly me.

Merrill_Lindquist · January 10, 2019, 1:37am

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!

ky1em1ttskus · January 10, 2019, 1:48am

The answer is always the same: Champagne.

Kirk.Grant · January 10, 2019, 1:57am

If it’s not Madeira or Sherry…then I’d say it has to be Raul Pérez Sketch

Anton_D · January 10, 2019, 1:58am

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.

Bill_Tex_Landreth · January 10, 2019, 2:02am

If that is the road you are going down, then Arkenstone should be at the top of the list.

MChang · January 10, 2019, 2:39am

2002 krug

Mike_Maguire · January 10, 2019, 2:43am

Champagne with Weathervane scallops

Kent_Comley · January 10, 2019, 2:47am

Corton-Charlemagne is the go. Or even Meursault. CdP en magnum should be reserved for oysters or for bathing in.

Brian_G_r_a_f_s_t_r_o_m · January 10, 2019, 3:01am

I’m kicking myself for not having Champagne in 375 right now …

Sc0tt_F_tzgerald · January 10, 2019, 3:03am

Clos Briords

Brian_G_r_a_f_s_t_r_o_m · January 10, 2019, 3:06am

Between these three, thoughts? The Bdx is a 50/50 blend, fwiw.
2013 L’Esprit de Chevalier blanc (2nd wine of DDC)
2017 Chidaine - Clos du Breuil
2015 Rhys - Bearwallow Chard

Keep all answers coming, please, for posterity’s sake.

paul_hanna · January 10, 2019, 3:07am

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 ).

Brian_G_r_a_f_s_t_r_o_m · January 10, 2019, 3:14am

Preparation will be very simple.

Pan-seared in butter. Little bit salt. Fresh fennel fronds. A few dots of vinegary cilantro sauce.

john_stimson · January 10, 2019, 3:25am

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

Gary_Rust · January 10, 2019, 3:34am

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

Brian_G_r_a_f_s_t_r_o_m · January 10, 2019, 3:44am

… 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.