red sauce pasta w/scallops

[eddie]

Hi. One of the quick meals that my wife & I sometimes make during the week is a red-sauce w/sauteed (in garlic/lemon juice) scallops over spaghetti. i've had some difficulty in selecting a wine to balance the red sauce w/the sauteed scallops. Suggestions?

[This message has been edited by eddie (edited 02-21-99).]

[Bucko]

Eddie, we like the same dish during the week for a quick fix meal. Sounds wierd, but a wine that has worked well for us has been Carignane (not a well known varietal). David Coffaro and Rabbit Ridge make some nice ones. Give it a try!

Bucko

[Joe Schmoe]

Warmer European Sauvignon Blanc would be a good match, as the herbaceous style of a good Bordeaux Blanc or Loire white, always seems to chime in with Tomatoes well. You might even try a riper New Zealand example. The scallops would almost certainly go with the same, or an Alsace Pinot Blanc .

JW

[eddie]

Wow, some of these ideas sound really intriguing. The Carignane sounds particularly intriguing as does the Bordeaux Blanc. Thanks much to both Bucko & Joe Schmoe.

[Thomas]

Eddie,

Try Pellegrini Carignagne, Old Vines. great stuff.

The Pinit Blanc idea is a good one, also Tocai Friuliana might work (white) or a Refosco (red).

[Thomas]

Eddie,

Try Pellegrini Carignagne, Old Vines. great stuff.

The Pinot Blanc idea is a good one, also Tocai Friuliana might work (white) or a Refosco (red).