Meal and wine pairing
Photo by jordanmit09(CC BY 2.0)
https://www.flickr.com/photos/jordansorensen/3771425166/
Sautéed scallops with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
Synonyms:
- Pan-fried scallops with mild spices
- Pan-fried scallops with sweet spices
- Pan-roasted scallops with mild spices
- Pan-roasted scallops with sweet spices
- Pan-seared scallops with mild spices
- Pan-seared scallops with sweet spices
- Sautéed scallops with mild spices
- Sautéed scallops with sweet spices
- Seared scallops with mild spices
This dish pairs well with 4 drinks :
Drinks and wines types
Pessac-Léognan Blanc
Vins tranquilles blancs
Serve at 08-10°C ou 46-50 °F.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 10 years old and more for a classed growth.
Saint-Aubin Premier cru Blanc
Vins tranquilles blancs
Serve at 12-14°C ou 54-57 °F.
Pair with a wine of at least 4 years old.
Aging potential (estimation) : 10 to 15 years old.
Pair with a wine of at least 2 years old.
Aging potential (estimation) : 5 to 8 years old.