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+--- Thread: broiled scallops (/thread-526.html)
- Georgie - 09-15-2003
I, the wine novice, went out to dinner tonight and had some perfectly broiled, sweet, and succulent sea scallops. I really didn't know what wine to order so I went for Pinot Grigio, which to me tasted fine. But I wonder what you experts would have picked.
[This message has been edited by Georgie (edited 09-15-2003).]
- Jackie - 09-15-2003
I'd go for a Chenin Blanc.
Jackie
- joeyz6 - 09-16-2003
I guess if they were sweet scallops I would have tried to find something fruity or even off-dry to pair with them. Alsatian Riesling or off-dry Vouvray come to mind. I'd also be curious to hear what the experts think.
- hotwine - 09-16-2003
When in doubt for a white, I punt with a Sauvignon Blanc. But the PG and the Vouvray, CB and Riesling are all good suggestions, IMO.
- Innkeeper - 09-16-2003
We tend to go with sauvignon blanc from south of the Equator with most shell fish, but the other suggestions are all fine. We have found that you have to be very careful with pinot grigio, and not just settle for anyone because it is there. Two problems are that they can be flacid, and a newer one is that they can be oaked! The latter problem seems to asscoiated with PGs that the Gallo empire has a hand in such a Ecco Domani and Bella Sera.
- Thomas - 09-16-2003
Chenin Blanc, Vouvray--that's my ticket/perhaps, a traditional Muscadet too.
- winedope1 - 09-17-2003
my vote goes for the Chenin Blanc or the Sauvignon Blanc.