I’m thinking Muscadet is too thin/dry, Riesling probably too sweet (not for me but for my friends).
Huët? Savennieres? Puligny-Montrachet? Champagne?
What will hit the spot? I don’t know anything else about the prep.
Dinner in 2 hours.
Tough one, not knowing how it is prepped, sounds like a multi bottle opening. Go with the montrachet. Champagne may not work if it is too heavy with cream
What’s in the sauce? That probably drives the wine choice more than crab and scallops. With a white sauce I’d pick Puligny or Champagne. With a red sauce, I’d choose something between a Chianti and a Beaujolais depending on seasonings and overall depth.
A rich Soave Classico or Collio Friulano is MADE for that dish…
I do use Soave a lot for similar dishes but its the holiday season…Dry Champagne
Thanks for the stimulus to my thinking. Of course once I got down there and started rummaging around for Puligny, I realized I am oversupplied with nicely aged G.C. Chablis, so I have a couple of bottles of that (in case one is oxidized). If it’s a tomato sauce I may come back and grab a nice bottle of 2009 Beaujolais.
Not sure I have even one bottle of Soave down there, but perhaps I should shop for some.
I’ve got Champagne coming out of my gills at this point so that makes it a little less attractive. We’ve made lots of opportunities for that over the last couple of weeks.
Once again thanks all, I’ll report afterwards.
and/or
(Vintage is not so important.)
I asked and found out that there would be a “light tomato sauce” – I offered a good Beaujolais but the cook said she would rather have the Chablis.
I opened the 2002 Wm Fevre Chablis Vaillons (premier cru) which was not in the steely dry direction of Chablis but rather sweet and full (for a Chablis). I think it made a good match with the seafood.
+1
What can I say? I made the offer but in the end the choice was not mine.
It did work out OK.