Caramelized Scallops - Printable Version
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- CalgaryLiquorDelivery - 09-19-2011 12:39 PM
Can someone suggest a pair for caramelized scallops? How do I make the choice?
Thanks in advance.
- Innkeeper - 09-19-2011 03:25 PM
A slightly off dry Vouvray.
- TheEngineer - 09-20-2011 01:39 AM
White Bordeaux white Bordeaux!!!
- Innkeeper - 09-20-2011 02:51 AM
It's the caramelized part that took me off the dry wine idea. Would love a white from Bordeaux or a Chard from Burgundy with lightly sauteed scallops.
- winoweenie - 09-20-2011 02:59 AM
Heck-fire I'd love ennythin wif some carmelized scallops. WW
- CalgaryLiquorDelivery - 09-20-2011 06:11 AM
How about Château d'Yquem? I'm not very sure. Will it be too sweet to go with caramelized stuff? Solo, the acidity balances the sweetness quite well, but its the caramel I'm worried about.
The last time I had a Vouvray (Marc Brédif), it didn't sit very well even with the seafood. Perhaps I should have aged it a bit more. (I don't prefer Clos du Bourg Sec because of cloves.)
Or perhaps a Cremant?
- Innkeeper - 09-20-2011 03:57 PM
Château d’Yquem is a dessert wine and definitely too sweet for your dish. If Vouvray is not your cup of tea, go for a slightly off dry Riesling (German or North American).
- TheEngineer - 09-23-2011 05:32 PM
You are right IK! on both accounts (the weetness and Yquem.....but frankly I'd turn down just abuot any scallops for a glass of yquem!!!!! hell skip dinner...
- winoweenie - 09-23-2011 06:29 PM
My Thunks presaxtaly. WW B-)
- CalgaryLiquorDelivery - 09-27-2011 12:50 PM
Well, we scrapped the scallops.
My in-laws preferred vouvray. Had some Marc Bredif and sushi for dinner. And my old man was really impressed with Yquem we had late in the night. Although I don't understand how - he was quit tipsy by that time. ;-)
Thanks a lot guys!
- TheEngineer - 10-03-2011 02:14 AM
Da next time I'm anywhere near Calgary, and you have an opened bottle of yquem........
BTW, I'm going be in Cold Lake in a few weeks..... just joking. That would be a bit of a jaunt.....